Sometimes…a packet of ramen really does hit the spot, ya know? It’s flavorful, warm, comforting, and basically everything you want during these cold, winter months. And while it is easy to simply boil up a packet of chicken ramen, I think it’s also super easy to give your chicken ramen a little upgrade. So I figured I’d share with you one of the ways I like to upgrade my chicken ramen at home.
Obviously, my chicken ramen is nothing compared to the real thing and I would prefer the real thing when I can get it. But when you want something quick that can satisfy the craving, this chicken ramen upgrade really does hit the spot.
Now there are so many ways you can upgrade your chicken ramen at home (a simple search on Pinterest will show you that), but when it comes to my personal bowl, I love to add the following items:
- Chicken breast (marinated in sauce first)
- Green onions
- Minced garlic
- Shiitake mushrooms
- Seven-minute egg
- Fresh cracked pepper
- Sesame seeds
And of course, chicken ramen. For this bowl, I used the Fried Garlic Chicken Ramen from Mike’s Mighty Good, which I was able to get through my Imperfect Foods box! Get $10 off your first box by clicking here.
How to make a perfect seven-minute egg
Okay I admit, the egg in this photo is more like an eight-minute egg. But, it’s the same concept, so here’s how to make a seven-minute egg. It’s so easy! Simply bring a pot of water to a boil. Once boiling, drop an egg carefully into the water with a slotted spoon. Make sure the egg is fully immersed. Set a time for seven minutes. Once it goes off, remove the egg and run it under cold water for a few minutes—or let it sit in a bowl of cold water with ice. Peel, and serve!
The sauce I recommend for marinating chicken
I would say a generic teriyaki sauce will work, but I personally am a fan of using the Hong Kong sauce from the Little Goat Sauce Collection! Whatever sauce you use, cover the chicken breast with it and let the chicken breast marinate in the sauce for 15 minutes. Then cook on a cast-iron skillet with some oil!
Alright, here’s a recipe card if you want to save how to make my chicken ramen upgrade. Enjoy!
Upgraded Chicken Ramen
- 1 chicken ramen packet
- 1 3-4 oz. thinly sliced chicken breast
- 1 Tbsp teriyaki sauce or other marinade sauce of choice
- 1 large egg
- 1 green onion thinly sliced
- 2-3 shiitake mushrooms sliced
- 1 garlic clove minced
- 2 tsp olive oil seperated
- Fresh cracked pepper & sesame seeds for topping, optional
- Place the chicken breast in a small bowl. Cover with the teriayki sauce (or other marinade sauce of choice) and let it sit for 15 minutes.
- While the chicken is marinating, bring a pot of water to a boil. Slice up the veggies as you wait.
- Once the water is boiling, slowly put the egg in the water with a slotted spoon. Cook for 7 minutes. When finished, remove the egg and run it under cold water. Once cool to touch, peel the egg.
- As the egg cooks, in a cast-iron skillet heat up one teaspoon of olive oil over medium-low heat. Add the green onion slices, shiitake mushroom slices, and the minced garlic clove. Cook for 1 minute. Remove the vegetables to a small bowl.
- Heat the other teaspoon of olive oil in the cast-iron skillet. Add the marinated chicken and cook on each side for 3 to 5 minutes, or until the chicken is cooked through and no longer pink. Remove from heat and slice.
- Cook the ramen according to the package instructions. If it's too much water, you can always remove some before serving. Stir in the seasoning packet. Remove the noodles with the broth to a large bowl.
- Add the sliced chicken breast, cooked veggies, and the sliced seven-minute egg to the bowl. Top with fresh cracked pepper and sesame seeds, if desired.
Don’t miss a recipe! Sign up here for daily updates and receive a free one-month meal plan!
Pin this for later!
Disclaimer: This post contains affiliate links through Amazon. If you decide to purchase, I will earn a small commission. It’s one of the ways I financially sustain this blog so I can continue to create the content you love.