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Kimchi Marinated Chicken Ramen Bowl

Kimchi Marinated Chicken Ramen Bowl


We are in love with this easy ramen noodle bowl! We blend just the right amount of spice from kimchi with the comforting notes of chicken to create the best kind of instant ramen. We used our Chicken Ramen cup made with organic noodles, then we added baby corn and soft-boiled egg to make your meal that much better. As a result, your tastebuds will thank you.


  • 1 Mike's Mighty Good Chicken Ramen Cup
  • 1 ounce chicken breast
  • 1/3 cup Kimchi liquid ( reserved from jar of kimchi )
  • baby corn
  • green onion
  • 1 egg
  • sesame oil
  • sesame seeds
  • 1 clove garlic
  • soy sauce

This Recipe Includes Mike's Mighty Good Chicken Flavor Ramen Noodle Soup Cup


  1. Prep chicken breast by cutting it into cubes. In a bowl, mix 1 tbsp sesame oil, 1 tsp sesame seeds, 1 tsp soy sauce. Let sit for 15 minutes and set aside.
  2. Chop up garlic and green onions. Set aside.
  3. Bring a pot of water to boil. Gently lower egg into pot and reduce heat to a simmer. Set a timer for 7 minutes. Once timer goes off, run egg under cold water for 1 minute or leave it in an ice bath. Then peel, slice in half lengthwise and set it aside.
  4. Heat vegetable oil in frying pan over medium high heat. Toss in garlic and cook until fragrant, about 30 seconds. Add in kimchi liquid to pan until hot.Then, cook the chicken in kimchi sauce about 2-3 minutes.
  5. Cook ramen according to package instructions.
  6. Once all your toppings are done cooking, transfer ramen to a bowl, top off with chicken, green onions, baby corn and your perfectly soft boiled egg. Enjoy!

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