Ultimate Fancy Chicken Ramen

An easy and cheap way to trick out your ramen for ultimate satisfaction!

Preparation Time

Cook Time





Step 1:

  • Pre-prep:
  • Step 2:

  • 1. Take your frozen chicken tender (generally found in large packages in the frozen chicken section) and put it in a ziplock.–if you don’t have frozen chicken tenders then about a third of a chicken breast should suffice. Feel free to use more or less chicken depending on how much protein you want. I often use two tenders or half of a breast. —
  • Step 3:

  • 2. Pour in a small amount of soy sauce and sprinkle in some garlic powder. Close the bag and slosh it around, making sure that the powder and sauce are fairly evenly distributed on the chicken. — you want to pour in enough sauce so that when it all sits on your fridge shelf the chicken will be sitting in a small puddle. —
  • Step 4:

  • 3. Let the chicken sit in the fridge overnight. If you have the ability, flip the package at some point several hours later so that both sides will soak up the sauce. This allows the chicken to thaw and to soak up a good portion of the sauce. — i often will fix my chicken the evening before and when i get up in the morning i will flip it over in the fridge so that while i’m in class/work it finishes soaking. —
  • Step 5:

  • Step 6:

  • actual cooking:
  • Step 7:

  • 1. Take out your water kettle or preferred water boiling item. Pour in about 2 cups of water and set it to begin boiling. — at some point while you’re cooking the toppings, the water will be done boiling. When this happens just go ahead and put your ramen in whatever large-ish bowl you will eat out of and pour the water on the ramen so it can cook. Make sure to occasionally break apart and stir up the ramen so it all cooks evenly. —
  • Step 8:

  • 2. Take out a couple of small frying pans (one will suffice though you will have to quickly wash it between steps… Which is perfectly fine since everything will wind up about the same temp at the end regardless) and the chicken. Empty the contents of the ziplock into the frying pan and cook it on medium. Cook the chicken until it is a medium brown, flipping accordingly. — i often will cook it until all the leftover sauce from the bag has evaporated. —
  • Step 9:

  • 2. While the chicken is cooking, begin cooking your mushrooms and onions in another pan. Pour in some soy sauce and a little bit of water to give it ample moisture to soak up while cooking. — just like with the chicken, i cook the sides until most of the sauce has evaporated. —
  • Step 10:

  • 3. When chicken is done cooking take it out of the pan and chop it up into small bites. Set both the chicken and the mushroom/onions aside on a plate for the moment. — if you haven’t poured your water into your dry ramen yet, do so now or you’ll be waiting a long time at the end for just the ramen! —
  • Step 11:

  • 4. Take your 1-2 egg(s) and scramble them with whatever method you prefer. — make sure not to add any salt to your eggs. The soy sauce and ramen flavoring will provide plenty of flavoring for your eggs. —
  • Step 12:

  • 5. When the ramen is finished cooking pour out most of the water and mix in the flavoring. — make sure to leave just enough water to distribute the flavoring evenly. You don’t want this to be soup, just tasty noodles. —
  • Step 13:

  • 6. Add the chicken, egg, mushroom/onions to the top of your ramen. Add a healthy portion of sprouts to the very top. — i often will keep the sprouts package handy to add more for the lower levels of ramen. —
  • Step 14:

  • 7. Grab your chopsticks and enjoy!