If you’ve ever wished your weeknight dinners tasted more like something from your favorite ramen spot—without spending an hour or buying a dozen ingredients—you’re in the right place. One of the best things about cooking at home today is that “quick” doesn’t have to mean boring or bland. Ramen has come a long way, and so have our expectations. That’s exactly why recipes like this Red Curry Ramen have become such a favorite: you start with a really good ramen, add a few things from your kitchen, and suddenly you have a meal that feels special, full of flavor, and fun to make.
At the center of this recipe is a packet of Mike’s Mighty Good Ramen, specifically the Fried Garlic Chicken Ramen, which is one of their most popular flavors. If you’ve tried Mike’s Mighty Good before, you already know it’s different from other instant noodles. If you’re new, welcome—this is ramen that doesn’t feel instant at all. Mike’s Mighty Good Ramen doesn’t use the usual fried noodles you find in most packs. Instead, their noodles are steamed, never fried, made with organic wheat flour, and carefully made in small batches so they have a chewy, springy texture that feels like something you’d get at a ramen shop. It’s a small detail, but it changes everything—soft but not mushy, bouncy without being heavy, and way more satisfying than the thin, brittle noodles most of us grew up eating.
Another thing that makes Mike’s Mighty Good Ramen different is the use of North American organic wheat, which gives the noodles a clean, hearty taste. And while most instant ramen can be really salty, Mike’s Mighty Good keeps theirs lower in sodium, which makes it easy to add extra broth, vegetables, or protein without it becoming overpowering. You can really make the bowl your own.
The Fried Garlic Chicken Ramen is the star here, and there’s a reason it’s a bestseller. First, the taste: it’s bold, savory, and layered in a way most instant ramen isn’t. The seasoning packet includes real fried garlic pieces—yes, tiny crunchy nuggets of garlic that bloom in hot broth. That small touch gives the broth a deep, roasted flavor that makes the dish feel like it was slowly cooked, even though it comes together quickly. And Mike’s Mighty Good Ramen cares about more than flavor—each serving has 10 grams of protein, so your bowl is a bit more filling. You can always add extra protein like chicken, tofu, or an egg, but it’s nice knowing the noodles and broth already give you something substantial.
That’s what makes this Thai Red Curry Ramen so easy and fun to make: the base already tastes amazing, so you’re really just building on it. Thai red curry paste is one of those ingredients that can completely change a simple broth. It’s fragrant, slightly spicy, and full of flavors like lemongrass, galangal, and chili. Combine that with coconut milk and the Fried Garlic Chicken broth, and you have a creamy, flavorful, and balanced bowl with layers of taste. The fried garlic pieces mix into the curry, adding a toasty, almost roasted flavor that makes the noodles taste like they’ve been in the pot longer than they actually have.
The best part is that you can make this recipe however you like. Add bok choy or spinach for green crunch. Throw in tofu or chicken if you want extra protein. Mushrooms, shrimp, or any vegetables you have on hand work too. The recipe is flexible, which is exactly what you need on busy weeknights.
Mike’s Mighty Good Ramen is perfect for this kind of recipe because it holds up well to additions. Some instant ramen can get too salty or watery when you add vegetables or curry paste, but the broth in Mike’s Mighty Good is rich without being too strong, so you have room to add flavors. And because the noodles are steamed, they keep their chew even in creamy curry broth. That combination of springy noodles with spicy, slightly sweet coconut curry is simple but ridiculously delicious.
There’s something nice about taking a few pantry ingredients and ending up with a bowl that tastes like it took longer to make than it actually did. That’s the charm of this recipe. And with a base as thoughtful as Mike’s Mighty Good Fried Garlic Chicken Ramen, you don’t need to do much to make it special.
So get your curry paste, open a can of coconut milk, and grab your favorite bowl. With just a few ingredients, you’re about to make a tasty, aromatic bowl of Thai Red Curry Ramen that hits all the right notes—from the little fried garlic pieces to the chewy noodles and the creamy, flavorful broth. Add vegetables, extra protein, or keep it simple—the choice is yours. Either way, it’s going to taste really good and might just become a weeknight favorite.
One of the best things about cooking at home today is that “quick” doesn’t have to mean boring or bland. Ramen has come a long way, and so have our expectations. That’s exactly why recipes like this Red Curry Ramen have become such a favorite: you start with a really good ramen, add a few things from your kitchen, and suddenly you have a meal that feels special, full of flavor, and fun to make.
