Korean Cheesy Chicken Ramen

Give your instant noodle an upgrade by adding cheese and chicken into the mix.
4 Pax
COOK TIME                      
30 Minutes


800gChicken thighs, bite size
350gMozzarella cheese, cubed
2-3 packetsRamen instant noodles
40gKorean hot pepper flicks
3 tbspKorean chili flakes
6 clovesGarlic, minced
1 tbspSoy sauce
2 tbspBrown sugar
3 tbspHoney
1 tspSesame oil
pinchBlack pepper
2 tbspVegetable oil
Scallions (For Garnish)
Sesame seeds (For Garnish)
Seaweed, shredded (For Garnish)


1In a mixing bowl, combine hot pepper flakes, Korean chili paste, minced garlic, soy sauce, brown sugar, honey and sesame oil. Mix well.
2Add the chili paste to the chicken thigh and coat evenly.
3Boil a pot of water over medium heat.
4Add in Korean instant ramen noodles. Cook until noodle turns springy.
5Remove noodle from the pot and set aside.
6In a wide shallow pot, preheat vegetable oil over medium-low heat.
7Add in marinated chicken and saute for a minute or two.
8Cover pot with lid and let it cook for another 3-5 minutes.
9Open the lid, flip to cook the other side of the meat.
10Cover and let it cook for another 3 minutes.
11Uncover the pot, add in the noodle. Stir well to combine.
12Add in Mozzarella cheese on top of the noodles and chicken.
13Cover the pot and let it cook on low heat.
14Garnish with sesame seeds, shredded seaweed, and scallions.
You may substitute ramen noodle with buckwheat noodle for a healthier option.

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