Chicken Ramen Noodle Stir Fry
I am an all-rounder (instant) ramen noodle lover, this chicken ramen fry is unbelievably easy, delicious and full of vegetables. Oh! It takes but 20 minutes to form , this makes it an ideal recipe for once you need a quick and fast lunch or dinner.
INGREDIENTS
3 packets of instant ramen noodles
2 cubed pigeon breast about 300g
1 cup chopped broccoli
1 red bell pepper chopped
1 tbsp cornflour
2 tbsp oil
⅓ chopped onion cup
chile flakes to taste
Stir fry sauce
3 tbsp dark soy
1 tbsp Oyster sauce
1 tbsp Worcester sauce
1 tsp minced garlic
1 tbsp minced ginger
½ tbsp vegetable oil optional
Mirin optional
1 tbs brown or white sugar optional
INSTRUCTIONS
1.Season the chicken with salt and pepper. Coat with cornflour and put aside
2.Add all the fry sauce ingredients into alittle bowl, mix to mix and put aside
3.Place a skillet on medium heat, add oil and warmth till hot. Add chopped onions and cook until translucent, add chicken pieces and brown on each side . confirm the chicken is cooked through. this could be about 4 to five minutes
4.While expecting the chicken and therefore the other vegetable to cook / fry , cook the moment noodles consistent with the instructions, add more water than the instruction says as you'd still drain it. alternatively, add the noodles during a bowl, pour predicament over it, cover with a lid and leave to face for about 5 minutes. an alternative choice is cook the noodles within the microwave.
5.Add chopped broccoli and peppers to the chicken and still fry until vegetable is tender.
6.Add the fry sauce to the tender vegetable and chicken, toss or mix to mix and cook for an additional 1 minute or 2 or until sauce reduces.
7.Add the drained noodles to the pan, sprinkle over the chilli flakes and toss all at once to mix .
8.Take it off the warmth and serve immediately with garnish of chopped green onions
