I buy the very cheapest ramen noodles I can find because all you need are the noodles-you toss the seasoning packets. I suppose if this was authentic in any way, you would use soba noodles or something. Darn, come to think of it, I think I have some soba noodles in the pantry. Oh well.
Bring water in a small saucepan to a boil, and boil the ramen noodles for three minutes and drain. Toss with a little toasted sesame oil to keep them from sticking.
As usual, it's all about prepping. I grated some carrots, sliced the snow peas, thinly sliced the onion, and sliced cabbage into thin strips.
The sauce is an interesting one that uses ketchup and Worcestershire sauce. The recipe recommends up to a tablespoon of Siracha, but I don't like Siracha so I used a tablespoon of Sambal Oelek. Make sure to whisk until the sugar is dissolved.
Not shown, I sliced skinless boneless chicken breasts into thin strips.
Now it was time to get things going. I heated sesame oil over medium high heat, and added a squeeze of ginger paste. Stir it about a bit until it is fragrant. Don't let it burn!
I kept forgetting to take pictures of the chicken steps! The chicken goes in and cooks around 5 minutes, stirring regularly. Cook until no pink is left. Then add all the veggies.
The recipe says to keep it at medium high, but I think it needs to be lowered to medium at this point. Keep stirring those veggies until they are tender, up to 10 minutes. Take the occasional bite to see if it is the texture you are looking for. I swear I could eat it at this point even without the sauce and noodles.
But adding the sauce is awesome! Stir it in until everything is heated through.
And then add the noodles, toss, and heat through.
And serve. Simply delicious. And has the endorsement of one of my friends' young picky eater.
