Ingredients

The following ingredients have 4 Servings
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fresh grated ginger
  • 1 teaspoon minced garlic
  • 1 lb boneless skinless chicken breast or thighs
  • 2 pkg Ramen noodles (seasoning discarded)
  • 1 red bell pepper
  • 5 baby bella mushrooms
  • 2 cup shredded cabbage
  • 2 medium carrots (sliced thinly)

Instruction

  • Start with preparing the vegetables: slice carrots into thin sticks, slice bell pepper, shred cabbage, slice mushrooms.
  • Cut the chicken into bite-size pieces.
  • In a measuring cup, whisk together the sauce ingredients: soy sauce, Worcestershire sauce, ketchup, brown sugar, oil, ginger and garlic.
  • Boil water in a pot for noodles. Once boiling. Turn off the heat, add noodles to pot and set kitchen timer to 3 minutes. Cover the pot and let the noodles cook. Once timer is done, drain noodles in colander. You can drizzle a little bit of olive oil over noodles and toss to prevent sticking.
  • Heat up oil in a large skillet. Add chicken and cook until done, about 5 to 7 minutes. Remove from pan onto a plate.
  • Add more oil to pan. Add sliced pepper and carrots. Cook 3 to 4 minutes, until softened. Add cabbage and mushrooms and cook until softened, about 4 to 5 minutes.
  • Add cooked noodles and chicken. Toss together. Add sauce and let everything heat up. Toss well. Serve.