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Fried Garlic Chicken Mushroom Ramen
This Fried Garlic Chicken Mushroom Ramen has the perfect blend of earthy and savory flavors. We took our Fried Garlic Chicken Ramen made with organic ramen noodles and added chicken breast, soft boiled egg, wood ear mushrooms, Napa cabbage, and garnished with green onions.
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Course Main Dish
Cook Time 30 minutes
Servings
Ingredients
  • 1 package Mike's Mighty Good Fried Garlic Chicken Ramen Pillow Pack
  • 1 chicken breast
  • 1/3 cup napa cabbage chopped
  • 1 tbsp sesame oil
  • 1 garlic clove minced
  • 1 garlic clove sliced
  • 1/4 cup dried wood ear mushrooms
  • 1/3 cup green onions
  • 1 soft boiled egg
  • 1/2 tsp olive oil
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
Course Main Dish
Cook Time 30 minutes
Servings
Ingredients
  • 1 package Mike's Mighty Good Fried Garlic Chicken Ramen Pillow Pack
  • 1 chicken breast
  • 1/3 cup napa cabbage chopped
  • 1 tbsp sesame oil
  • 1 garlic clove minced
  • 1 garlic clove sliced
  • 1/4 cup dried wood ear mushrooms
  • 1/3 cup green onions
  • 1 soft boiled egg
  • 1/2 tsp olive oil
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Add water to a pot to cover the egg by 1 inch. Bring to a bowl and then add the and lower the heat to a simmer. Cook the egg for 6 1/2 min. Then run the egg under cold water for 20-30 seconds.
  2. Season chicken with: salt, pepper and smoked paprika.
  3. Cook chicken in 1 tbsp of sesame oil on medium-high heat, 10 minutes on each side. Set aside, slice horizontally into 1 1/2" inches.
  4. Soak wood ear mushrooms in a bowl of hot water for 5 minutes.
  5. Sauté bok choy with garlic for 3-4 minutes.
  6. Quickly brown slices of garlic for 1 min, in 1/2 tsp of olive oil.
  7. Prepare 1 Fried Chicken Garlic Ramen Pillow Pack according to instructions.
  8. Assemble bowl by placing chicken in the broth, then the wood ear mushrooms, cabbage, egg, green onions, and roasted garlic slices.
Recipe Notes

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