Cook the ramen noodles as a main course using the steer-fry technique (frying with rapid stirring) by frying noodles with chicken, vegetables and spices and enjoy a delicious and hearty Asian lunch style.There is also a Ramen dish – wheat noodle soup, invented by the Japanese. It is also typical of Chinese and Korean food. Traditionally, the Japanese cooked ramen in the form of meat soup with vegetables and lots of homemade noodles. But from the middle of the last century more and more often it began to be made from quick noodles cooking, which did not significantly affect the taste dishes. The soup was just as tasty. The Japanese still consider “fast noodles “by his greatest invention.
Recipe author – Katie Lee
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 packs of instant noodles (not seasoning need)
- 1/3 Art. soy sauce
- 1 tbsp. l grated ginger
- 1 tbsp. l honey
- 1 tbsp. l white wine vinegar
- 2 garlic cloves, grated
- 2 tbsp. l canola oil
- 4 boneless and skinless chicken thighs, thinly sliced
- 2 small carrots
- 220 gr. young peas in pods
- 2 bell peppers of different colors, chopped
- 400 gr. forest mushrooms
- 1 tbsp. thinly chopped onions
- 4 feathers of green onions, finely chopped plus for serving
- Roasted nuts for serving
- Sriracha sauce for serving
- Lime wedges for serving
Recipes with similar ingredients: chicken thighs, bell peppers, mushrooms mushrooms, carrots, noodles, green onions, lime
Recipe preparation:
- In a medium-sized bowl with a whisk, mix soy sauce, ginger, honey, vinegar, garlic and 1 tbsp. l canola oil. Put the chicken in marinade and leave for 15 minutes.
- In the meantime, use a peeler to chop the carrots into ribbons. Should get about 1 tbsp. carrot ribbons.
- Boil water in a medium-sized saucepan. Remove the pan from fire and put the noodles in boiling water. After 2 minutes drain the water.
- In a large frying pan or in a wok, heat 1 tbsp. l canola oil. Take the chicken out of the marinade, do not pour the marinade. In a red-hot oil, stirring continuously, sauté chicken pieces for 5 min., then put them on a plate.
- Put sweet pepper, pea pods, mushrooms in the same oil, onions and carrots and, stirring constantly, fry for 30 seconds. Add 1/4 tbsp. water, scrap off pieces adhering to the bottom.
- Put the chicken, noodles, remaining marinade in the pan again and green onions. Stir fry for a minute, so that everything the ingredients mixed well. Serve the noodles immediately by watering hot sauce, sprinkled with green onions and nuts, and garnished with slices lime.
