Ingredients:

  • 3 packs (3oz each) Instant Ramen Noodles, flavor packets discarded
  • 1 tbsp Toasted Sesame Oil
  • 1/4 cup Low-sodium Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Brown Sugar or Honey
  • 1 tsp Chili Garlic Sauce
  • 1 tsp Cornstarch
  • 1 lb thinly sliced chicken breast
  • 2 cups Broccoli florets, bite-sized
  • 1 large Bell pepper, thinly sliced
  • 2 large Carrots, julienned
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 2 tbsp Neutral Oil

Instructions:

  1. Boil a large pot of water. Drop the dry ramen blocks in and cook for exactly 2 minutes (they should still have a firm 'bite'). Drain and immediately rinse with cold water to stop the cooking.
  2. In a small bowl, combine the soy sauce, oyster sauce, vinegar, sweetener, chili sauce, and cornstarch. Whisk until the cornstarch is completely dissolved and the sauce is uniform in color.
  3. Heat 1 tablespoon of neutral oil in your wok over medium-high heat until it shimmers. Add your protein in a single layer. Let it sit undisturbed to develop a slightly browned crust, then stir-fry until no longer pink. Remove protein and set aside.
  4. Add the remaining oil to the wok. Toss in broccoli, peppers, and carrots, stir-frying for 3 minutes until crisp-tender. Add garlic and ginger for the last 30 seconds. Return the noodles and protein to the pan, pour the sauce over everything, and toss with tongs for 1-2 minutes until the sauce thickens and coats every noodle.