Spicy Chicken Ramen with Mitsuo


I love ramen. It’s one of my favorite comfort foods and I can eat it all day long. But I don’t always have time to go out and get it from my favorite ramen shops, so I like to make my own at home. This is a quick and easy recipe that will give you a great homemade meal in less than 30 minutes!


  • 1/2 lb. chicken breast, cut into bite-sized pieces
  • 1 bundle ramen noodles (I used Mitsuo’s Shoyu Ramen Noodles)
  • 1 tablespoon of oil
  • 1 cup shredded cabbage
  • ½ cucumber, diced
  • 1 large egg boiled and halved lengthwise (optional)

Preparing 1/2 lb. chicken breast

Slicing 1/2 lb. chicken breast:

  • Place chicken breast in a bowl and add soy sauce.
  • Marinate for at least 30 minutes. You can also marinate in a zip-lock bag for ease of convenience!
  • Be careful not to over-marinate, or else you’ll get too much saltiness out of your chicken strips (and we don’t want that).
  • Remove the meat from the marinade and pat dry with paper towels before cooking it up!

1 tablespoon of oil of choice

Heat 1 tablespoon of oil of choice in a nonstick pan over medium heat.

Cook the chicken until it’s just cooked through and lightly browned, 5 to 6 minutes per side (the center will still be pink). Set aside on a plate and keep warm.

Preparing 1 bundle ramen noodles

  • Cook the noodles according to the package instructions.
  • Drain and set aside when finished cooking, then rinse with cold water to cool them down (this will prevent them from sticking together).
  • You can buy ramen noodles in a bundle or individually, but if you’re using your own dried ramen noodles you’ll need to make sure they come with their seasoning packet as well; otherwise, you can use pre-packaged ones that do have their own flavor packets attached!

Preparing 1 cup shredded cabbage

To prepare 1 cup shredded cabbage, first place your cabbage head on a cutting board and remove the leaves. Cut off the stem at the bottom of each leaf and discard it.

Cabbage is very delicate, so using a sharp knife to make thin slices is recommended. If you prefer, use a mandoline to make this process even easier! The smaller you cut your cabbage before shredding it, the finer your final product will be. Once you’ve finished preparing all of your shredded cabbages (or have enough for one recipe), store them in an airtight container in the fridge for up to 5 days until ready for use.

Preparing 1/2 cup cucumber, diced

Peel the cucumber and remove any seeds. Dice the cucumber into small cubes. Add it to a bowl and add salt and pepper, to taste.

How to slice 2 green onions

To slice 2 green onions, place the green onion on a cutting board and slice with a sharp knife. Do not cut off the root of the green onion, but also don’t cut it too thin. If you’re feeling adventurous, try cutting your next batch of ramen into cubes and adding some extra aromatics to your broth—just be sure to keep an eye on them so that they don’t overcook!

Preparing 1 large egg, boiled and halved lengthwise

To prepare the eggs, you will need to bring water to a boil. Once the water is boiling, add one large egg to be cooked and cook for 4 minutes. Remove egg from water with a slotted spoon and cool under running water until it’s cool enough to handle. Peel the egg, then halve lengthwise and set aside on a plate lined with paper towels.

Mixing Mitsuo’s Spicy Sesame Sauce

In a large bowl, combine the sesame oil, soy sauce, rice vinegar, Sriracha and red pepper flakes. Stir until well combined.

Stir in the chicken broth until well combined. Store in an airtight container for up to five days in the refrigerator or up to three months in the freezer.


  • Prepare the chicken: Place the chicken in a bowl and cover with water. Add 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of soy sauce to the water. Let stand for at least 30 minutes.
  • Prepare the noodles: Fill a large pot 2/3 full with water and bring to boil over high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Carefully add ramen noodles; cook until al dente (about 3 minutes). Drain in a colander or fine-mesh sieve; set aside until ready to use.* You may find that some parts of your eggs were not cooked through completely—if this is so, remove them from pan before adding your veggies!
  • Preparing vegetables: Heat remaining tablespoon oil in same skillet over medium-high heat; add bell pepper strips (or onion slices) when hot enough for cooking (about 5 seconds), then add carrot strips after about 30 seconds more.
  • Don’t forget to dice up those scallions into small pieces!
  • Mixing sauce: In small bowl or liquid measuring cup combine all ingredients except soy sauce — whisk together until blended well.
  • Add soy sauce last–it will give off moisture which helps create smooth consistency.
  • You can also prepare this ahead by mixing everything except egg yolks & corn syrup
  • Combine all ingredients except corn syrup & butter into large pot over medium heat – bring mixture just barely below boil point (180-190 degrees F) then remove from heat immediately – stir constantly so that it does not curdle – keep stirring for about five more minutes as this will help ensure even distribution throughout mixture before adding chilled butter cubes slowly while still stirring constantly again until mixed thoroughly
  • Remove from stovetop now but keep whisking mixture constantly while heating up until just boiling point again


Mitsuo’s Spicy Sesame Sauce is my favorite way to make ramen at home. It’s super easy to make and only takes about 20 minutes from start to finish! The best part? You can use the sauce over and over again for all different types of Asian dishes. So what are you waiting for? Start making your own ramen at home!

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