Start by generously seasoning the chicken breasts with salt and pepper on both sides, ensuring they are well-coated.

Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5–7 minutes on each side, or until golden brown and fully cooked.

Transfer the chicken to a cutting board and let it rest before slicing.

In the same skillet, lower the heat slightly and add minced garlic, sautéing for about 1 minute until fragrant.

After the garlic becomes fragrant, add chili paste, soy sauce, and chicken broth to the skillet. Increase the heat and bring the mixture to a gentle simmer.

While your broth is simmering, bring a separate pot of water to boil. Add the ramen noodles and cook according to package instructions.

Divide the drained ramen noodles into serving bowls and ladle the hot broth over the noodles.

Top each bowl with sliced chicken breast and sprinkle with freshly chopped scallions and soft-boiled egg.

Serve hot and enjoy!