Friday, October 18, 2019

Chicken Vegetable Ramen Noodles


1 tablespoon oil
7oz chicken , sliced (thigh, breast)
2 garlic cloves , minced
2 ramen or instant noodle cakes , discard seasoning
7oz pre shedded Coleslaw mix , cabbage and carrot
3 green onion stems , cut into 5cm/2" lengths
1 heaped cup beansprouts
1 cup water


1tablespoon light soy sauce
1tablespoon fish Sauce
1 tablespoon Chinese Cooking Wine or Mirin
2 tsp sesame oil , toasted


Mix Sauce in a bowl.
Heat oil in a large skillet over high heat. Add garlic, cook 10 seconds.
Add chicken and cook until mostly changes from pink to white, then add Sauce.
Cook for 1 minute, then add Coleslaw mix and white part of green onions.
Cook for 1 1/2 minutes until cabbage wilts, then push everything to the side to make room for the ramen

Add water then squidge the ramen cakes in side by side.
When water simmers, leave for 45 seconds. Flip, then leave for 30 seconds.
Loosen noodles, add bean sprouts and green onion, then toss energetically for 1 1/2 - 2 minutes until sauce reduces and coats noodles.
Serve immediately!

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