Description
Ramen noodles upgraded with crunchy veggies and tender chicken. An easy, fast, and family-pleasing weeknight dinner!
Ingredients
- ¾ cups Cornstarch
- 1-½ pound Boneless, Skinless Chicken Breast, In One Inch Pieces
- Oil, For Cooking, As Needed
- 3 Large Carrots, Sliced Into 1-inch Pieces
- ½ (small) Cabbage, Shredded
- 1 bunch Green Onions, In One Inch Pieces
- 3 packages (3 Oz. Size) Ramen Noodles
- 2 teaspoons Sesame Oil
- 1 cup Stir Fry Sauce
Preparation
Place cornstarch in a large resealable bag. Add chicken to bag in batches and shake well to coat.
Heat a large skillet or wok over medium high heat. Add enough oil to coat the bottom of the pan. Add chicken in batches and stir fry until chicken is golden brown and cooked through. Remove and keep warm. Add oil in between batches if necessary to coat the pan.
Add carrots to remaining oil. Stir fry a couple of minutes, then add cabbage. Stir fry veggies until crisp tender. Add green onions and cook 1–2 minutes more.
While veggies are cooking, cook ramen according to package directions, omitting the seasoning packet for later use. Drain and add sesame oil, tossing to coat.
Add ramen and chicken to veggie mixture. Toss all in stir fry sauce and cook 1–2 minutes longer, or until heated through.
Serve with Sriracha or red pepper flakes, if desired.
