Spicy Chicken Ramen

It’s time to get spicy. We’re kicking up the heat in the kitchen with this quick and easy spicy chicken ramen! This recipe is super easy and easily customizable. If you LOVE heat, add as much sriracha as your heart desires or kick it up with some gochujang or your other favorite chili paste or hot sauce.

Spicy Chicken Ramen Mike's Mighty Good

All you need for this spicy chicken ramen recipe is a Mike’s Mighty Good Fried Garlic Chicken ramen pillow pack, sriracha, veggies, and a chicken breast! We also added a trusty soft-boiled egg, of course.

To start, heat your favorite cooking oil in a pan over medium-high heat. We like to use avocado oil, but pretty much any kind will do. Chop a carrot into matchsticks and a red bell pepper into strips. Add them to the pan with oil and toss in a handful of shiitake mushrooms. Sauté your veggies until tender. Remove them from the pan and set aside for the last step. Put the pan back on the heat and get ready to cook your chicken.

Next, slice a chicken breast into strips. Season to taste with salt, pepper, and cayenne. Add lots of cayenne if you want more heat, or if you’re a little more sensitive to spice, just sprinkle a bit on for color. Once the chicken is cooked through, remove from the pan and set aside for the last step.

It’s time to cook up the ramen! Add about 2 cups of water to a pot. Add the fried garlic chicken flavor packet, oil packet, and a tablespoon of sriracha. Bring this to a simmer and then add in your Mike’s Mighty Good noodles and a stalk of bok choy. Once the noodles are cooked through, transfer to a bowl.


Spicy Chicken Ramen Mike's Mighty Good


The last topping you need to prep (if you’re having it) is a soft-boiled egg! We like to have these cooking on a separate burner while we make our ramen to save time. Making a soft-boiled egg can seem tricky if you’ve never done it, but it’s simple once you get the timing right! Bring a pot of water to a boil. Carefully add in a room temperature egg. It doesn’t have to be completely room temperature, but if you take it straight from your refrigerator into the boiling water, chances are good it will crack. Once the eggs are in the boiling water, set a timer for 6 and a half minutes. While the eggs are boiling, prep a bowl of ice cold water. When the timer goes off, remove the eggs with a slotted spoon and immediately transfer them into the ice bath. This will stop them from cooking and leave you with a jammy yolk instead of a hard-boiled one! When the eggs are no longer warm to the touch, they’re ready to peel and slice for your bowl of ramen.

Last, but certainly not least, it’s time to plate and get your ramen Instagram-ready. Add sautéed mushrooms, carrots, and bell pepper to the bowl of ramen and bok choy. Add the cooked chicken, chopped green onion, and a soft-boiled egg. Garnish with black sesame seeds and enjoy!

Want some more spice? Check out some of our other spicy ramen recipes!

Chicken Katsu Ramen

Creamy Sesame Miso Ramen

Easy Dan Dan Noodles





  • 1 Mike's Mighty Good Fried Garlic Chicken Ramen Pillow Pack
  • 1 tbsp oil
  • 1 carrot, cut into matchsticks
  • 1/2 red bell pepper, sliced into strips
  • 1/4 cup shiitake mushrooms
  • 1 chicken breast
  • 1 tsp cayenne
  • salt & pepper
  • 1 tbsp sriracha
  • baby bok choy
  • 1 soft-boiled egg
  • black sesame seeds




  1. In a pan over medium-high heat, add 1 tbsp of cooking oil. Sauté carrots, bell pepper, and mushrooms until tender, then remove from the pan.
  2. Slice a chicken breast into strips and season to taste with salt, pepper, and cayenne. Cook in pan with remaining oil until cooked through.
  3. Add about 2 cups of water to a pot over high heat. Pour in flavor and oil packets and add a tablespoon of sriracha. Bring to a simmer then add in noodles and a stalk of bok choy. Once noodles are cooked though, transfer to a bowl.
  4. Add mushrooms, bell pepper, carrot, chicken, green onion, soft-boiled egg, and black sesame seeds.
  5. Enjoy!


"Mike's Mighty Good has permanently changed my lunch game. Never knew an 'instant soup' could be so good."

Charles W. "Chuck" Bryant of the Stuff You Should Know Podcast