Estimated recipe
Spicy Coconut Chicken Ramen
A 30-minute ramen dish featuring crispy pan-seared chicken, a spicy gochujang-coconut milk broth, and ramen noodles.
This recipe is AI-estimated from a short video. Amounts, timings, temperatures, allergens, and nutrition may be inaccurate. Use common sense, check food safety, verify doneness, and follow appliance instructions. Do not use this for allergy-critical, medical, or nutrition-critical decisions.
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One tapIngredients
Source LabelledEstimated amounts are marked by confidence and by the signal that supported the guess.
2 pieces
HighAs needed
HighAs needed
MediumAs needed
Medium1 small
Medium2 cloves
Medium2 tbsp
High1 tbsp
Medium1 cup
Low1 tsp
Low0.5 cup
Low2 packs
MediumAs needed
High1 piece
HighMethod
6 Guided StepsEach step includes the practical cue the cook needs, plus estimated timing and confidence.
- 1
Season chicken with salt, pepper, and garlic powder, then coat in flour.
- 2
Sear chicken in a hot pan with oil until crispy and cooked through. Remove and set aside.
- 3
In the same pan, sauté minced shallot and garlic.
- 4
Add butter, gochujang, chicken stock, oyster sauce, and coconut milk to the pan. Stir to combine.
- 5
Add ramen noodles to the sauce and cook until tender.
- 6
Serve topped with sliced chicken, green onions, and a soft-boiled egg.
Shopping list
Check labels, allergens, substitutions, and quantities yourself before buying or serving.
Nutrition estimate
- Calories
- 650
- Protein
- 30g
- Carbs
- 65g
- Fat
- 35g
Nutrition confidence: Low
Equipment
Uncertainty notes
- Exact measurements for liquids (stock, coconut milk, oyster sauce) were not provided in the transcript.
- Specific type of ramen noodles (instant vs fresh) is not specified.
- The exact ratio of flour to seasoning is not defined.