Spicy Creamy Ramen Bowl with Chicken Wings, Steak & Eggs

Ingredients

Chicken Wings

6 chicken wings

2 tbsp soy sauce

1 tbsp honey

1 tbsp hot sauce

1 tsp garlic powder

1 tsp smoked paprika

Salt and black pepper

1 tbsp olive oil

Creamy Ramen

2 packs instant ramen noodles

2 tbsp butter

2 cloves garlic, minced

¼ cup heavy cream

2 tbsp spicy sauce (Sriracha or chili sauce)

½ cup shredded cheddar cheese

1–2 sliced green chilies

Steak

200 g beef steak, cut into chunks

1 tbsp butter

1 tsp garlic powder

Salt and black pepper

½ tsp smoked paprika

Eggs & Toppings

2 boiled eggs

Crispy fried onions

Sliced green and red chilies

Fresh parsley or green onions

Instructions

1\. Cook the Chicken Wings: Preheat the oven to 200°C (400°F). Toss chicken wings with soy sauce, honey, hot sauce, garlic powder, paprika, salt, pepper, and olive oil. Bake for 35–45 minutes, turning halfway, until golden and cooked through.

2\. Prepare the Steak: Season beef chunks with garlic powder, paprika, salt, and pepper. Heat butter in a skillet over medium-high heat. Sear the steak for 3–5 minutes, turning until browned and cooked to your preferred doneness. Set aside.

3\. Boil the Eggs: Cook eggs for 9–10 minutes. Transfer to cold water, peel, and set aside.

4\. Cook the Ramen: Boil ramen noodles according to package instructions. Drain, reserving a little cooking water.

5\. Make the Creamy Sauce: Melt butter in a pan. Sauté garlic for 30 seconds. Add heavy cream, spicy sauce, and shredded cheddar cheese. Stir until smooth and creamy.

6\. Combine the Ramen: Add cooked noodles to the sauce and toss until well coated. Add a splash of reserved noodle water if needed.

7\. Assemble the Bowl: Place creamy ramen in a bowl. Arrange chicken wings, steak chunks, and boiled eggs around the noodles.

8\. Garnish & Serve: Top with crispy fried onions, sliced green and red chilies, and fresh parsley or green onions. Serve hot.