Soy Garlic Chicken Instant Ramen

5 from 4 votes

Soy Garlic Chicken Instant Ramen

This quick soy garlic chicken instant ramen is a sauced noodle recipe rather than a soup, with crispy Korean-inspired pan-fried chicken.

Prep Time20

Cook Time20

Total Time40

Course: Noodles

Cuisine: Asian

Servings:

Calories: 776kcal

Author: Sarah

Ingredients

2 packages Maruchan Gold Soy Sauce Flavor Ramen
8 ounces skin-on chicken thighs (deboned and cut into large pieces)
3 tablespoons potato starch
1 tablespoon vegetable oil
1 small shallot (finely minced)
5 cloves garlic (minced)
3 tablespoons mirin
2 teaspoons toasted sesame seeds
2 teaspoons light brown sugar
2 teaspoons rice vinegar
1 teaspoon gochujang (optional)
1 scallion (chopped)

US Customary - Metric

Instructions

Bring 6 cups of water to a boil for the noodles. Quickly coat the chicken using 1 of the sauce packets. Then immediately dredge the chicken pieces in potato starch on both sides.
Heat a nonstick skillet over medium high heat. Add the oil, and pan-fry the chicken until crispy on both sides, about 5-6 minutes per side. Remove the chicken from the pan, and set aside.
To the pan you cooked the chicken in (over medium heat), add the shallot and garlic, and cook for 2-3 minutes, until the shallots begin to turn translucent. Add the second sauce packet, mirin, sesame seeds, brown sugar, rice vinegar, and gochujang, if using. Simmer for about 3 minutes, until thickened.
Meanwhile, add the noodles to boiling water and cook for 3 minutes. Drain and add the noodles to the pan of sauce along with the scallion. Toss to coat, and divide into 2 bowls. Top with the chicken, and serve.

Video

Nutrition

Soy Garlic Chicken Instant Ramen by The Woks of Life. 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