Heat a skillet over medium heat. Cook the marinated chicken for about 5-6 minutes per side, or until fully cooked and slightly caramelized. Remove from the skillet and let it rest for 5 minutes before slicing.
Prepare the Broth:
In a medium pot, heat sesame oil over medium heat. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
Stir in the chicken broth, soy sauce, chili paste, and heavy cream (or coconut milk). Bring to a gentle simmer.
Cook the Noodles and Vegetables:
Add the ramen noodles to the simmering broth. Cook according to the package instructions (usually 2-3 minutes).
During the last minute of cooking, add your vegetables (e.g., bok choy, spinach, or carrots) to the broth to soften slightly.
Assemble the Bowls:
Divide the noodles and broth among serving bowls.
Top each bowl with slices of the spicy chicken, a soft-boiled egg (if using), and your choice of garnishes like green onions, sesame seeds, or chili flakes.
Serve and Enjoy:
Serve hot with lime wedges on the side for an optional zesty kick. Adjust the spice level by adding more chili paste or red chili flakes to taste.
Let me know if you'd like additional tips or adjustments for the recipe! 🍜🔥
