Ingredients:

  • 2 large Chicken Breasts (approx. 1 lb), sliced into thin strips
  • 1 tbsp Olive Oil
  • 1 tbsp Soy Sauce (Low sodium)
  • 1 tbsp Honey
  • 1 tsp Smoked Paprika
  • 2 tsp Chili Flakes
  • 1 cup Heavy Cream
  • 1/2 cup Chicken Broth
  • 4 cloves Garlic, minced
  • 1 tbsp Butter
  • 1 tbsp Sriracha
  • 1/2 tsp Salt
  • 2 packs Instant Ramen Noodles (approx. 3oz each, seasoning discarded)
  • 2 Large Eggs
  • 2 Green Onions, sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Bring a pot of water to a rolling boil. Gently lower the 2 Large Eggs in, and simmer for exactly 6 minutes. Immediately transfer to an ice bath for 5 minutes, then peel and set aside.
  2. Heat 1 tbsp Olive Oil in a skillet over medium high heat. Add the 2 large Chicken Breasts (sliced) and cook for 5 minutes. Glaze the meat with 1 tbsp Soy Sauce, 1 tbsp Honey, 1 tsp Smoked Paprika, and 2 tsp Chili Flakes. Sauté until the chicken is fully cooked and has a mahogany-colored crust. Remove from heat.
  3. Remove chicken, then add 1 tbsp Butter and 4 cloves Garlic (minced) to the same pan. Sauté for 1 minute until fragrant. Pour in 1 cup Heavy Cream, 1/2 cup Chicken Broth, and 1 tbsp Sriracha. Simmer for 3-4 minutes, stirring occasionally, until the sauce reduces and thickens into a velvet-like consistency.
  4. While the sauce reduces, boil the 2 packs Instant Ramen Noodles in a separate pot according to package instructions (discarding the flavor packets). Stop 1 minute early. Drain thoroughly.
  5. Toss the cooked noodles directly into the creamy garlic sauce until every strand is coated. Season with 1/2 tsp Salt to taste.
  6. Divide the creamy noodles into two bowls. Top with the fiery chicken, a halved soft-boiled egg, sliced 2 Green Onions, and 1 tsp Toasted Sesame Seeds. Drizzle with optional chili oil if desired.