Hot, Sweet & Sour Chicken Ramen
Oodles of Obliciousness - Hot, Sweet & Sour Chicken

Hot, Sweet & Sour Chicken Ramen

As it still feels like spring is a long way off, I decided another winter warmer was in order for the recipe this week.  This one is heading to the East for influence, but uses ingredients which you can easily find in your local supermarket.  There is also the added bonus that it’s all cooked in one pan, so there’s less washing up to do.

Hot, Sweet & Sour Chicken Ramen
Print Recipe
A quick and easy noodle stirfry.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Hot, Sweet & Sour Chicken Ramen
Print Recipe
A quick and easy noodle stirfry.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
  • 200 grams ramen noodles (or any other noodles)
  • 600 grams chicken breast or thigh fillets (cut into strips)
  • 2 cloves garlic (crushed)
  • 1 piece fresh ginger (approx 8x2cm) (grated or pureed)
  • 1 tbsp sesame or vegetable oil
  • 3 peppers (sliced)
  • 1 onion (sliced)
  • 4 green chillies (sliced)
  • 1 chicken stockpot or cube
  • 2 tsp palm sugar (or granulated sugar)
  • 1/4 cup white wine or cider vinegar
  • 2 whole star anise
  • 1 tbsp dark soy sauce
  • sriracha or other hot sauce (optional)
To serve
  • chopped corriander
  • sesame seeds
Servings:
Instructions
  1. Bring a wok (or large pan) of slightly salted water to the boil. Once boiling cook the noodles per the packet instructions, drain, rinse with cold water and set aside for later. Whilst the noodles are cooking, cut the chicken into strips and the veg into thin slices.
  2. Rinse the wok, allow to dry on the stove. Once dry, heat the oil and stir fry the chicken for 5 minutes. Add the ginger and garlic and stir until the chicken is coated.
  3. Add the veg and other ingredients (with the exception of the sriracha), along with 100ml of water. Stir to combine and simmer very gently for 10 minutes. Taste the sauce and add some sriracha if you want a bit more heat. Remove the star anise.
  4. Add the noodles you cooked earlier, stir together and simmer gently for a further 3-5 minutes. {Don't panic if it looks like mine has reduced drastically. I put half the meat, veg and sauce mix into a bowl, as I was only cooking for 2).
  5. Serve in bowls, garnished with roughly chopped coriander and sesame seeds.
Recipe Notes
  • If you have one, a wok is perfect for cooking this dish.
  • If you don't have fresh ginger, use 1tsp of lazy or ground ginger.
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