For the Chicken:

• 1 tablespoon Rooster Spice 
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 lb boneless skinless chicken breast
• 1 tablespoon vegetable oil 

For the Ramen:

• 4 clove Black Garlic (optional)
• 1 package instant ramen
• 1 teaspoon vegetable oil
• 1 cup Shitake mushrooms, sliced
• 1 cup choy sum or bok choy, rough chopped
• 1 teaspoon Bulgogi Spice 

For the Garnishes:

• 2 soft boiled eggs
• Pinch Osaka Seasoned Salt 
• 2 ounces sliced pink fish cake
• Large pinch chili threads (optional)
• Pinch sliced scallions or chopped chives

For the Chicken:

In a medium sized bowl, whisk together the Rooster Spice, sesame oil and soy sauce. Add the raw chicken breast and turn to coat both sides with the marinade. If time allows, let the chicken marinate a few hours or even overnight. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the skillet is hot, place marinated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown and cooked through.Remove from heat and allow the meat to rest a few minutes. Slice across the grain and set aside to top the ramen bowl. 

For the Ramen:

Follow your ramen packet cooking instructions and add chopped black garlic to the broth. Simmer broth until infused with black garlic and it changes color. 

Meanwhile, in a sauté pan add a teaspoon of vegetable oil. When it's hot, quickly sauté the mushrooms and bok choy until wilted. Toss the veggies in Bulgogi Spice and set aside. 

To Assemble:

Using tongs make a nice mound of noodles in a large soup bowl. Place your sliced chicken in a neat pile, then your veggies. Place the thinly sliced fish cake shingled on on the side. 

Cut your soft boiled egg and season it with Osaka Seasoned Salt. Finally, add a pinch of chile threads and scallions or chives to finish. Enjoy!

Notes:

The sky is the limit with your protein, vegetable and garnish combinations. Ramen is awesome because each person can top their soup to their liking.