Ingredients
Equipment
Method
- Season the chicken breasts with salt and pepper on both sides. Heat a large skillet over medium-high heat and add sesame oil.
- Cook the chicken for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F. Remove from skillet and let rest on a cutting board.
- Add minced garlic to the same skillet and sauté for 1 minute until fragrant, being careful not to burn it.
- Add chili paste and soy sauce to the skillet, stir well for 30 seconds, then pour in chicken broth.
- Bring the broth to a gentle simmer (small bubbles breaking the surface) and cook for 5 minutes to allow flavors to meld together.
- While the broth simmers, cook ramen noodles according to package instructions in a separate pot. Drain and set aside.
- Slice the rested chicken breast against the grain into thin strips.
- Divide cooked ramen noodles among 4 serving bowls and ladle hot broth over them.
- Top each bowl with sliced chicken breast, garnish with chopped scallions and a halved soft-boiled egg (boiled for 6-7 minutes, then shocked in ice water). Serve hot.
Notes
Adjust spice level by modifying chili paste amount. For vegetarian version, substitute tofu for chicken and use vegetable broth. Fresh ramen noodles provide the best texture. Store components separately for meal prep. Internal temperature for chicken should reach 165°F.
