Fried Garlic Chicken Ramen with Sesame Chili Salmon

Mike's Mighty Good Ramen.JPG

Thank you to Mike’s Mighty Good Ramen for sponsoring this post! All views expressed here are my own

I love ramen, but I hate how store-bought, pre-made packs are filled with chemicals and other yucky ingredients. So when I discovered Mike’s Mighty Good Craft Ramen, it was life changing! They come in little packages that you just heat up on the stove or add water to, just like the ramen you’re probably used to. However, their ingredients are much better!

Mike's Mighty Good Fried Garlic Chicken.JPG

To start, their noodles are organic and handmade, and they are steamed, not fried. Their broth is rich and flavorful and made with simple ingredients. But the best part is all their flavors! If you’re vegetarian, I highly recommend the Vegetarian Kimchi. You can go for a kick with their Spicy Pork Tonkotsu. Another one of my personal favorites is the one I used for this recipe, the Fried Garlic Chicken flavor.

I love using their ramen when I’m short on time but want a soothing, comforting meal. I tend to add in some veggies and a protein for extra nutrients. I highly recommend doing a soft-boiled egg at some point! This time I made a really simple salmon, and it really completed this dish.


Ingredients (serves 1)


  • 1/2 pound salmon filet

  • 1 teaspoon sesame oil

  • 1/4 teaspoon red chili flakes

  • Sprinkle of sesame seeds


1. Prepare salmon first. Preheat oven to 350 degrees Fahrenheit. Add salmon to an aluminum foil-lined baking sheet. Drizzle on sesame oil and top with chili flakes and sesame seeds. Bake for 20-25 minutes until salmon is cooked through but flaky.

2. While salmon is baking, prepare the vegetables. Heat the sesame oil in a large man on medium-low heat, and add bok choy and mushrooms. Saute for a 3-4 minutes until bok choy and mushrooms are soft. Set aside.

3. Prepare ramen according to package. When ramen is ready, add to a bowl along with salmon and veggies. Top with green onion, jalapeno, and broccoli sprouts, and enjoy warm.

Carina Wolff2 Comments