Marry Me Chicken Ramen Recipe
Crispy seared chicken thighs simmered in a creamy sun-dried tomato broth with garlic, paprika, and a little heat. Finished with jammy shoyu eggs, napa cabbage, scallions, pea shoots, and chili crisp oil — all coming together perfectly in the Anolon Tri-Ply Clad Stainless Steel collection!
Crispy seared chicken thighs simmered in a creamy sun-dried tomato broth with garlic, paprika, and a little heat. Finished with jammy shoyu eggs, napa cabbage, scallions, pea shoots, and chili crisp oil — all coming together perfectly in the Anolon Tri-Ply Clad Stainless Steel collection!
Ingredients
3 chicken thighs, salt & pepper
1 shallot, finely diced
¼ cup sun-dried tomatoes (in olive oil), chopped
3 tsp garlic
1 Tbsp paprika
Seaweed seasoning, salt
1–2 Tbsp sriracha
8 cups chicken stock
½–¾ cup cream
½–¾ cup shredded Parmesan
Napa cabbage
Ramen noodles
Toppings: shoyu eggs, pea shoots, scallions, chili crisp oil
Directions
Season chicken generously with salt and pepper on both sides. Sear chicken with a neutral oil until deeply golden and crisp on both sides; remove.
In the same pan, sauté shallot and sun-dried tomatoes until softened. Add garlic, paprika, seaweed seasoning, salt, and sriracha; cook until fragrant.
Add chicken stock and cream, scraping up the browned bits from the pan. Bring to a simmer.
Return chicken to the broth and simmer until cooked through; remove and slice.
Stir in Parmesan and napa cabbage; simmer 2–3 minutes.
Add ramen noodles and cook until just tender.
Serve with sliced chicken, shoyu eggs, pea shoots, scallions, and chili crisp oil.
