01 -
Spread the flour onto a flat surface and coat the chicken evenly. Pour olive oil into a warm pan over medium heat and brown the chicken, cooking 4 minutes per side. Once golden, take it out and set it aside.
02 -
In the same pan, add the garlic with the sun-dried tomato slices, oregano, paprika, and chili flakes. Cook the mix for a couple of minutes while stirring to bring out the aromas.
03 -
Add in 300ml of chicken broth and pour in the cream. Stir the mixture, then toss in the Parmesan so it melts smoothly. Place the chicken back into the pan, cover, and let it simmer for 5 minutes. Once done, take the chicken out and slice it thinly.
04 -
Pour in the rest of the chicken stock and season with salt, pepper, and sugar. Drop the ramen noodles into the broth and keep stirring occasionally while they cook according to the instructions on the package.
05 -
Split the noodles and broth evenly into two bowls. Lay the chicken slices on top, then finish it all with coriander, bean sprouts, edamame, green onions, and a drizzle of chili oil.