This dish is super easy to make, and it can be low in calories if you watch your oil. We made this a few times and depending on the vegetables needing to be used up in the crisper drawer, we add them in. You can also keep it basic, as in the above photo. My family loves this dish. Hubby says I use a lot of "flavor crystals" in it, which is really the punch of ginger, garlic, and shallots. When I can't find fresh Ramen, I use the cheapo soup ramen packages and just dump the flavor packet and just use the noodles. Have fun with it. Change up the vegetables any way you like! It will be a family favorite for you too!
Ginger Chicken Ramen Noodles
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp fish sauce
1/2 tsp ground pepper
1/2 tsp red pepper flakes
1 tsp sesame oil
1 tsp sugar
1 2” piece of ginger, minced
(approx 1/3 cup)
1 small shallot, finely chopped
4 garlic cloves, finely chopped
5 scallions, thinly sliced, divided
3 Tbsp canola oil
3 cups of cooked Chicken, chopped or 2-3 fresh chicken breasts, chopped (abt 1lb.) *see notes
4 packages of Ramen Noodles, cooked and drained
1 cup chicken broth
toasted sesame seeds
(other vegetables optional: carrots, pea pods, spinach etc.)
salt to taste
Mix soy, rice vinegar, sesame oil, sugar, peppers and fish sauce in a dish. Set aside.
In a large sauté pan heat 1/2 the oil. Add the chicken and brown* (skip this step if using leftover cooked chicken*). Remove from pan and set aside. Return the pan to the stove and over medium heat add garlic, ginger and 1/2 the scallions to the pan and cook until tender (add additional vegetables at the same time if using them). Be sure to scrape the bottom of the pan if you browned the chicken. Once vegetables are softened, return chicken to pan and add broth. Reduce for 2 minutes. Add the soy sauce mixture and heat up. Add ramen noodles to pan and toss. Salt to taste. To serve, sprinkle with sesame seeds and reserved scallions.