Chicken Fried Ramen... like Chicken Fried Rice...get it??
I'm a noodle gal. I'd always prefer noodles over rice. Period. Spaghetti, udon, soba, pho, ramen. You name, I'm eatin' it!
As the name suggests, this dish serves up the typical stir-fried riced ingredients over ramen noodles. The sauce has a teriyaki kind of vibe and is easily spiced up with a bit of sriracha. And while I reached for ground chicken - moreso for quick and easy cooking - you could certainly swap for diced chicken, beef, or even tofu!
Chicken Fried Ramen
Ingredients
For the sauce
· ¼ cup soy sauce
· 1 tbsp sesame oil
· Juice of an orange
· 1 tbsp honey
· 1 tbsp fresh grated ginger
· 1 tbsp minced garlic
· 4 scallions, sliced thin
· Sriracha to taste, optional
For the stir fry
· 1 egg
· 2 tbsp vegetable oil
· 1lb lean ground chicken
· 1 small onion, diced
· 8oz baby bella mushrooms, diced
· 4 ramen noodle bales
· 12oz frozen peas and carrots
· Sliced scallions for garnish
For the sauce… combine all ingredients in a small bowl and set aside.
For the stir fry… heat a large skillet over low. Grease with non-stick spray. Thoroughly whisk the egg in a small bowl. Pour into the skillet. Scramble and cook until soft curds form. Remove the scrambled egg from the pan and set aside.
Raise heat of the skillet to medium high. Add the oil. Add the ground chicken. Crumble and brown the chicken. Reduce the heat to medium and add the onion and mushrooms.
Once the onions are translucent, cook the noodles per package instructions.
Add the sauce and peas and carrots to the skillet. Once the noodles are cooked through, drain and add to the skillet. Toss with the sauce, chicken and veggies. Scatter the scramble egg into the pan. Garnish with sliced scallions.
Serves 4
G Friendly
Gluten Free Friendly!
For the ramen, we enjoy Lotus Brown Rice Ramen. Otherwise, swap with your favorite GF spaghetti.
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