Spice meets creaminess in these Creamy Fire Noodles. Annie Chun’s® Spicy Ramen Bowl gets a bold upgrade with rich whipping cream, tender chicken, a perfectly cooked egg, and crunchy chili seaweed. This quick, Asian-inspired noodle recipe packs flavor, heat, and texture in every bite—perfect for adventurous weeknights or a cozy solo moment.
Ingredients
1 ANNIE CHUN'S® Spicy Ramen Bowl
1 Tablespoon Heavy Whipping Cream
1 7-minute Egg, cut in half
¼ cup rotisserie chicken, chopped
2 strips bibigo™ Seaweed Crisps, Hot Chili
bibigo™ Hot and Sweet Gochujang, to taste
Directions
Remove the lid from the Annie Chun’s® Spicy Ramen Bowl and set aside any included sauce packets and toppings.
Prepare the ramen according to the package instructions, microwaving until the noodles are hot and tender.
While the noodles heat, prepare the 7-minute egg by boiling or using your preferred method, then cut in half.
Once the noodles are ready, carefully remove the bowl from the microwave and stir to combine the noodles with the spicy ramen sauce.
Add 1 tablespoon of heavy whipping cream to the hot noodles and stir thoroughly until the broth becomes rich, smooth, and slightly creamy.
Top the noodles with chopped rotisserie chicken and the halved 7-minute egg, letting the residual heat warm the chicken and slightly soften the yolk.
Crumble the hot chili bibigo™ Seaweed Crisps over the top for a crunchy, umami-packed garnish.
Finish with a drizzle of bibigo™ Hot and Sweet Gochujang to taste, adjusting the heat to your preference.
Serve immediately, enjoying the balance of creamy, spicy, and savory flavors in this bold noodle bowl.
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