Chicken covered in a rich, ginger glaze on top of fried garlic chicken ramen? Yes, please! Saute some veggies and add a jammy egg for absolute ramen perfection.
We've perfected the soft boiled ramen egg: here's how to make it right every time.
This savory bowl features slightly sweet glazed chicken, veggies, and a beautiful egg. Ginger and garlic add an aromatic flair to the rich ramen.
Use Mike's Mighty Good Fried Garlic Chicken Ramen for a creamy broth and fresh noodles. This richness is balanced by earthy mushrooms and spinach, and a pop of fresh green onions on top.
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Glazed Chicken Ramen
Chicken covered in a rich ginger glaze on top of fried garlic chicken ramen? Yes, please! Saute some veggies and add a jammy egg for absolute ramen perfection.
- 3 tbsp brown sugar
- 4 tbsp soy sauce
- 1 tsp minced garlic
- 2 tsp minced ginger
1 chicken breast, thinly sliced
- 1/2 cup sliced cremini mushrooms
- 1 handful baby spinach
- 2 tbsp oil
1 soft boiled egg
Black sesame (garnish)
Green onion (chopped)
In a small bowl, combine brown sugar, soy sauce, garlic, and ginger.
Add sauce into the pan and reduce until it is a glaze consistency. Coat the chicken breast with the glaze. Remove chicken from the pan and let rest before slicing into strips.
Heat remaining oil in a pan over medium-high heat. Add mushrooms and spinach and saute until tender.
Prepare Mike's Mighty Good Fried Garlic Chicken Ramen according to package instructions.
Transfer ramen to a bowl and garnish with sliced chicken, spinach, mushrooms, green onion, soft boiled egg, togarashi, and black sesame.