Ingredients
- Chicken Thighs, boneless and skinless: 2 (about 1 pound)
- Ramen Noodles: 2 packets (discard seasoning packets, or use sparingly)
- Gochujang (Korean Chili Paste): 2 tablespoons
- Soy Sauce: 2 tablespoons
- Garlic, minced: 4 cloves
- Mayonnaise: 1/4 cup
- Rice Vinegar: 1 tablespoon
- Sesame Oil: 1 teaspoon
Instructions
- Step 1: Cut the chicken thighs into bite-sized pieces. In a bowl, combine the chicken with Gochujang and soy sauce. Marinate for at least 15 minutes.
- Step 2: While the chicken marinates, prepare the creamy garlic sauce. In a small bowl, whisk together the mayonnaise, minced garlic, and rice vinegar until smooth. Set aside.
- Step 3: Heat a skillet over medium-high heat. Add the marinated chicken and cook until fully cooked and slightly caramelized, about 7-10 minutes. Stir frequently to prevent burning.
- Step 4: While the chicken is cooking, cook the ramen noodles according to package directions. Drain the noodles and set aside.
- Step 5: Add the cooked noodles to the skillet with the chicken. Toss to combine. Drizzle the creamy garlic sauce over the noodles and chicken. Toss again to coat evenly. Add sesame oil and toss once more.
- Step 6: Serve immediately and enjoy. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Store leftover ramen separately from the sauce to prevent soggy noodles.
- Reheat the chicken and noodles in a skillet with a splash of water or broth to restore moisture.
- For extra flavor, serve with a soft-boiled egg and a sprinkle of toasted nori seaweed.
- Don't be afraid to adjust the amount of Gochujang to control the level of spiciness to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American