Chicken Ramen Twist (Print Version)

# Ingredients:

→ Base Layers

01 - 2 chicken breasts
02 - 2 tablespoons of olive oil
03 - 3 minced garlic cloves
04 - ½ tablespoon oregano
05 - 8 sliced sun-dried tomatoes
06 - 50g of plain flour
07 - ½ tablespoon chili flakes
08 - ½ tablespoon smoked paprika

→ Brothy Goodness

09 - 300ml single cream
10 - 600ml chicken broth
11 - 200g of ramen noodles
12 - 2 tablespoons of freshly grated Parmesan cheese
13 - ½ teaspoon sugar
14 - ½ teaspoon pepper
15 - ½ teaspoon flaky sea salt

→ Fresh Add-Ons

16 - Sliced green onions
17 - Edamame beans
18 - Beansprouts
19 - Coriander leaves
20 - A drizzle of chili oil

# Instructions:

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.

# Notes:

01 - You can add a little oil from the sun-dried tomatoes for a flavor boost when cooking garlic.
02 - Grating your Parmesan fresh makes it melt better and taste richer.
03 - Keep leftovers in the fridge for as long as 3 days.