Ingredients

The following ingredients have 2 Servings
  • 2 tbsp vegetable oil
  • 1 large chicken breast (sliced thin, against the grain)
  • Generous pinch of salt
  • 2 small zucchinis (or 1 large zucchini) (halved and sliced)
  • 8 oz instant ramen noodles ((2 to 3 packets - see notes))
  • 3/4 cup water
  • 3 tbsp soy sauce
  • 2 tbsp honey (or brown sugar)
  • 1/2 tsp cayenne pepper ((adjust to your liking))
  • 2 - 3 cloves of garlic (chopped finely)
  • 2 tsp black vinegar or balsamic vinegar
  • 1 tbsp rice wine (or sherry, or left over red wine (OPTIONAL))
  • 2 tsp sweet soy sauce ((OPTIONAL))
  • 1 tbsp sesame oil, or chilli oil
  • Chopped green onions

Instruction

  • Mix all the ingredients in the stir fry sauce, and stir to combine. Set aside until needed. 
  • Heat 2 tbsp of oil in a large non-stick skillet on high heat. When the oil is hot, add the sliced chicken and a generous pinch of salt. 
  • Stir fry the chicken on high heat for about 1 minute to cook the chicken. 
  • Add the stir fry sauce and the zucchini and mix to combine. 
  • Break the instant ramen noodle blocks in half. Push the chicken/zucchini to the side, and place the ramen noodles on the skillet (directly on the surface of the skillet). 
  • Pour the water over the ramen noodles. Immediately cover with a lid, and let it steam for about 2 minutes, until the noodles soften.
  • Flip the ramen noodles over to cook on the other side, and use tongs or a spatula to gently break apart the softened noodles. Cook for a further 1 - 2 minutes, uncovered. 
  • Separate the noodles and mix through with the chicken and zucchini, so that the noodles are well coated with the stir fry sauce. 
  • Cook for a further minute or 2 ONLY if you prefer soft noodles. Otherwise remove the noodles from the heat at this point.
  • Serve the ramen noodles while hot, with chopped green onions and sesame oil on top.