Easy Soy Garlic Chicken Ramen
A quick weeknight ramen: seared skin-on chicken thighs simmered in a sweet-savory soy, mirin and garlic sauce, tossed with ramen noodles and topped with green onion, ramen egg and nori.
Ingredients
| 3 tbsp | 45 ml | soy sauce |
| 2 tbsp | 30 ml | mirin |
| 2 tbsp | 30 ml | sugar |
| 1/4 cup | 60 ml | chicken stock |
| 4 cloves | garlic, grated | |
| 1 tbsp | 15 ml | cooking oil (avocado oil) |
| 2 | skin-on chicken thighs, cut into bite sizes | |
| 2 portions | ramen noodles | |
| 1 tbsp | 15 ml | sesame oil |
| 2 | green onions, chopped | |
| 1 | ramen egg | |
| — | toasted seaweed (gim/nori) | |
| 1/4 tsp | 1.3 ml | black pepper |
Instructions
- Bring a pot of water to a boil. Combine all the sauce ingredients (soy sauce, mirin, sugar, chicken stock, grated garlic) in a mixing bowl and set aside.
- Heat a medium pot over medium-high heat, add cooking oil and swirl to coat. If using a stainless pot, when the oil is shimmering reduce heat to low and let it sit 3 minutes, then increase heat to medium-high to preheat the pot (this keeps the chicken from sticking).
- Add the chicken skin side down. Sear about 5 minutes until the skins are golden brown, then flip and cook 2 to 3 minutes until fully cooked. Tap out excess oil with paper towel as needed.
- Pour in the sauce mixture and bring to a simmer. Drop the ramen noodles into the boiling water and cook per package directions, then drain and add to the chicken.
- Drizzle sesame oil over the noodles and toss until evenly coated with the sauce. Transfer to serving bowls and garnish with green onions, ramen egg and nori. Sprinkle black pepper on top and serve. Enjoy!