Ingredients:

  • 3 packs (3oz each) Instant Ramen noodles, seasoning discarded
  • 1 tbsp neutral oil (canola or grapeseed)
  • 1 lb chicken breast, sliced into thin 1/4-inch strips
  • 2 tsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1/2 red onion, thinly sliced
  • 2 cups broccoli florets, cut small
  • 1 red bell pepper, julienned
  • 1 large carrot, shredded or matchstick-cut
  • 2 cups fresh baby spinach
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar or honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp chili garlic sauce

Instructions:

  1. Bring a pot of water to a boil. Cook the ramen noodles for exactly 2 minutes to keep them al dente. Drain.
  2. Shock the noodles. Drain and rinse with cold water immediately to remove excess starch and prevent clumping.
  3. Whisk the sauce. In a small jar, combine soy sauce, brown sugar, rice vinegar, sesame oil, and chili garlic sauce. Shake until the sugar dissolves.
  4. Sear the chicken. Heat 1 tbsp oil in your skillet over medium high heat. Add chicken strips in a single layer. Cook 3 minutes until golden and opaque.
  5. Sauté the aromatics. Push chicken to the side and add the red onion, ginger, and garlic. Cook for 1 minute until fragrant.
  6. Flash fry the vegetables. Toss in the broccoli, bell pepper, and carrots. Cook for 3-4 minutes until vegetables are bright and crisp tender.
  7. Wilt the greens. Add the baby spinach and toss for 30 seconds until it just starts to collapse.
  8. The Marriage. Add the cooked ramen and the sauce mixture to the pan.
  9. Toss and glaze. Use tongs to lift and turn the noodles, ensuring every strand is coated. Cook 2 minutes until the sauce thickens and noodles are hot.
  10. Final Garnish. Remove from heat and serve immediately while the textures are at their peak.