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Kicked Up Ramen Noodles – Kung Pao Style

Yield: 5 Servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

  • 3 tablespoons canola oil
  • 1 pound boneless skinless chicken breasts (about 2-3), cubed
  • 1 red bell pepper, cored and sliced thin
  • ½ cup roasted unsalted peanuts
  • 3 garlic cloves, finely minced
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon red pepper flakes, add more if you want more heat
  • 3 ½ cups low-sodium chicken broth
  • 4 packages (3-ounces each) ramen noodles, discard seasoning packets
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 4 scallions, green onions, sliced thin

Instructions 

  • In a 12-inch nonstick skillet, heat 2 tablespoons of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the cubed chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5-7 minutes. Remove the chicken to a medium bowl.
  • Add the last tablespoon of oil to the skillet and heat until hot and rippling. Add the red bell pepper and the peanuts and cook until the pepper is softened, 2 to 3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
  • Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minutes. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about 2-4 minutes.
  • Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

Notes

Sauce: the sauce in this dish may seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving.