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Thanks Memphis for a good time!___While

Letisha Schaefer

A proud wife, pet mom and soon to be HUMAN mom currently residing in Milwaukee, WI. Teacher of Middle Schoolers by day..superhero by night.


Ramen is one of my all-time favorite dishes. The best thing about it is that you can honestly add ANYTHING to it to make it the way you want.

I even know people who add in cheese to their ramen... Just Google Cheesy Ramen... I'll wait...

Now, my husband had a bad taste in his mouth about Ramen. He was EEEeeexxxxxtraaa nervous about this dish because we went to an AMAZING Ramen place in Denver, CO and the wait was, I kid you not, 3 hours.

The place was called Uncle. Here is their link and I highly recommend it if you're ever in Denver

Since the I think hubs associates the taste of Ramen with such a negative experience (he is a bit impatient) and it's become a dish that he is less than interested in eating.

So when I was searching for something to eat for dinner last night, I knew I had to make it quick, simple, and filling. It had to be something that I would enjoy but that would fill me and baby Schaefer up and believe it or not... I wanted to use things I already had in the house!

Hence my Spicy Chicken Ramen was born!

This dish is a bit sweet, a bit spicy and a whole lot of filling!

We enjoyed ours with a dinner roll and extra Sriracha on the top because why not?!

Here is what you need:

  • 3 cubes of Chicken Ramen noodles (keep one seasoning packet)

  • 1 lb of Boneless, Skinless Chicken Breast

  • 1 can of Water Chestnuts

  • 3 tbsp of Sriracha (less if you like it less spicy)

  • 2 tbsp of light brown sugar

  • 2 tbsp of Rice Vinegar

  • 1/2 cup of Liquid Aminos

  • 2 oz of Kimchi

  • 1 tbsp of Stir Fry Oil

  • 1 tsp of Ground Ginger

  • 1 tsp of minced Garlic

  • 1-2 cups ofwater

Optional* -- Green Onions and Sesame Seeds for Garnish

  1. In a bowl mix together the brown sugar, sriracha, Rice Vinegar, 1/2 tbsp of stir fry oil, Liquid aminos, Garlic and half the Ramen Packet. Stir to mix.

  2. Add your chicken to a bowl and coat with half of your marinade. Let sit for 15-20 minutes.

  3. Heat the other 1/2 of your oil in a large pan. Add in your chicken with the marinade. Cook for 8-10 minutes, until cooked fully.

  4. Remove chicken from pan and let set before cutting into smaller slices.

  5. In the same pan add in your water chestnuts, ramen, 1 cup of water, the rest of your marinade/liquid and your remaining seasoning packet.

  6. Cook until noodles are tender. You may have to add more water as it continues cooking.

  7. Add in a sprinkle of brown sugar, more sriracha (if you love it spicy), Kimchi and your chicken on top. Stir to coat evenly.


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