CRUNCHY CHICKEN RAMEN STIR FRY
I’m a fan of quick stir fry meals since they’re quick, easy to prepare, add a variety of veggies into the dish, and are simply delicious. My latest recipe, Crunchy Chicken Ramen Stir Fry, is an original twist on the classic beef or Cabbage Stir frit. This time, we’re making it with chicken instead of beef, making the same simple and light sauce, lots of chopped cabbage and carrots to save money, and some crushed noodles from ramen for crunch. Also, I added an extra drizzle of creamy Sriracha mayo since I was feeling slightly extra. 😉
HOW TO STORE YOUR STIR FRY
If you intend to consume a portion of the stir fry for leftovers, keep the spongy crushed noodles of ramen separated from the rest of the dish and then stir them into the mix after the container is heated. The same goes for the Sriracha mayonnaise topping. You can add that after the reheating. The carrots and the cabbage change slightly when refrigerated and heated, but I still find it delicious.
OTHER VEGETABLES YOU CAN ADD:
Another fantastic feature of stir-fries is that you can mix in almost any vegetable in your refrigerator. A few other options for you to consider would be broccoli, spinach, bell peppers, mushrooms, snow peas, and bell pepper. Remember that if you add a greater quantity of vegetables, you might also need to increase the amount of sauce.
INGREDIENTS
Stir Fry Sauce
2 Tbsp soy sauce ($0.12)
1 Tbsp toasted sesame oil ($0.30)
1 2 TBSP brown sugar ($0.02)
Sriracha Mayo Drizzle (optional)
1 Tbsp mayonnaise ($0.09)
1 Tbsp sriracha ($0.11)
Stir Fry
One skinless, boneless chicken breast (about 2/3 1 lb.) ($4.08)
Two tablespoons of cooking oil ($0.08)
1 14oz. bag of coleslaw mix (shredded carrots and cabbage) ($1.49)
Two cloves of garlic ($0.16)
1 tsp fresh ginger grated ($0.10)
$3.50 for 3 Green Onions ($0.30)
1 3oz. block noodles made of ramen (seasoning packets thrown away) ($0.25)
INSTRUCTIONS
Start making the sauces in advance so they’re ready to go whenever needed. Mix the ingredients of Stir fry sauce (soy sauce, sesame oil, and brown sugar) in a bowl. In a separate bowl, combine mayonnaise and sriracha.
Mince two garlic cloves, grate around one teaspoon of fresh ginger, then slice three green onions.
Suppose you do not open the noodle’s packaging and use a mallet or rolling pin to break the noodles into smaller pieces. After the noodles have been crushed, take the package apart and discard the seasoning packet.
Chop the chicken into smaller 1/2-inch pieces of 1/2-inch size.
Set up a large pan on medium-high heat. When it’s hot, add cooking oil, and swirl it around to cover the exterior of the skillet. Add the chicken pieces and cook until cooked (3-5 mins). Add the ginger and garlic to the skillet halfway while cooking the chicken.
When the chicken is cooked to perfection, Add to the coleslaw mix (shredded carrots and cabbage). Continue to cook for approximately 2 minutes or until the cabbage softens (do not overcook at this point).
Incorporate the sauce in the pan, and continue to cook for 1-2 minutes until the cabbage is soft according to your preference (I prefer mine slightly still a bit firm).
Turn off the flame and stir in the ramen that has been crushed, and garnish with sliced green onions and a drizzle of Sriracha mayonnaise.
