Korean Cheesy Chicken Ramen
Give your instant noodle an upgrade by adding cheese and chicken into the mix.
SERVING
4 Pax
COOK TIME
30 Minutes
INGREDIENTS
| 800g | Chicken thighs, bite size |
| 350g | Mozzarella cheese, cubed |
| 2-3 packets | Ramen instant noodles |
| 40g | Korean hot pepper flicks |
| 3 tbsp | Korean chili flakes |
| 6 cloves | Garlic, minced |
| 1 tbsp | Soy sauce |
| 2 tbsp | Brown sugar |
| 3 tbsp | Honey |
| 1 tsp | Sesame oil |
| pinch | Black pepper |
| 2 tbsp | Vegetable oil |
| Scallions (For Garnish) | |
| Sesame seeds (For Garnish) | |
| Seaweed, shredded (For Garnish) |
DIRECTIONS
| 1 | In a mixing bowl, combine hot pepper flakes, Korean chili paste, minced garlic, soy sauce, brown sugar, honey and sesame oil. Mix well. |
| 2 | Add the chili paste to the chicken thigh and coat evenly. |
| 3 | Boil a pot of water over medium heat. |
| 4 | Add in Korean instant ramen noodles. Cook until noodle turns springy. |
| 5 | Remove noodle from the pot and set aside. |
| 6 | In a wide shallow pot, preheat vegetable oil over medium-low heat. |
| 7 | Add in marinated chicken and saute for a minute or two. |
| 8 | Cover pot with lid and let it cook for another 3-5 minutes. |
| 9 | Open the lid, flip to cook the other side of the meat. |
| 10 | Cover and let it cook for another 3 minutes. |
| 11 | Uncover the pot, add in the noodle. Stir well to combine. |
| 12 | Add in Mozzarella cheese on top of the noodles and chicken. |
| 13 | Cover the pot and let it cook on low heat. |
| 14 | Garnish with sesame seeds, shredded seaweed, and scallions. |
You may substitute ramen noodle with buckwheat noodle for a healthier option.