Basically, this is boneless, unctuous chicken thighs marinated in a gushing garlicky red Asian paste, then caramelised inside a hot pan before finally being tossed with ramen noodles and hot, sticky cheese. Sick. Just sick.

But oooooh so good.

Cook time
15-20 mins

Prep time
2-4 hrs (including marinating)


  • CHICKEN & MARINATE: 400g boneless chicken thighs (skin on)
  • 7 cloves garlic, peeled
  • 1 tbsp diced spring onion
  • 1 tsp grated ginger
  • 3 1/2 tbsp gochujang (Korean chili paste)
  • 2 tbsp sake wine
  • 2 tbsp apple juice
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 1/2 tbsp Haughton Honey
  • 1 tsp Shin Ramen seasonings (available in good Asian stores)
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp medium curry powder
  • 1 tbsp Korean chili flakes/gochu (more if required)
  • 1 1/2 tsp toasted sesame seeds, plus more to sprinkle
  • TO COOK: 220g Shin Ramen
  • 100g sliced spring onions
  • 90g shredded Provolone cheese
  • 90g cheese triangles, torn in half (the one with the cow on!)
  • 50g crush Korean seaweed
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. TO MARINATE THE CHICKEN: Peel the skin off of the chicken thighs, then cut into small chunks and set aside. Cut the chicken thigh meat into small strips, then set aside in a large bowl. In a blender, run the garlic, spring onions, ginger, gochujang, sake wine, apple juice, soy sauce, toasted sesame oil and honey, Shin Ramen seasoning, garlic powder, black pepper and curry powder until smoothly pureed. Spread the mixture over the chickens, then add the Korean chili flakes and toasted sesame seeds. Toss until even, and let marinate for at least 2 hours to 4 hours.
  2. TO COOK: Blanch the Shin Ramen in boiling water until softened but still al dente. Rinse them under water to cool off completely, then drain off any excess water. Toss with 1tsp toasted sesame oil to prevent sticking, and set aside.
  3. Heat a large flat cast iron pan (skillet) over a medium-high heat and cook the chicken skins. Once you have about 1 tbsp of chicken fat rendered, remove the skin and discard (leaving the fat in the pan). Add the sliced spring onions and marinated chickens (with all the liquid). Continue to cook over a medium-high heat, stirring occasionally but not too frequently, to allow more caramelisation, until the chicken is cooked through. Add the blanched Shin Ramen and toss until evenly coated in the sauce (if you find it a little dry, add a tbsp of water or so). You can now either layer the shredded Provolone cheese and cheese triangles on top and melt them under a preheated grill, or you can simply toss them into the noodles over the stove until they’re melted.
  4. Korean seaweed is brushed with toasted sesame oil and salt. If unavailable, you can use Japanese seaweed which is less seasoned.
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