Chinese-Style Speedy Chicken Ramen Noodles
- Sesame
- Soy
- Wheat
Dig into this fully loaded noodle bowl that takes less time to cook than it would to order takeout! Tender noodles are tossed with savory ground beef and crisp-tender cabbage and carrots, then coated with an umami-rich sweet soy glaze. It’s all sprinkled with scallions, drizzled with homemade chili-garlic oil for a kick, and finished with a shower of nutty sesame seeds for crunch—all in just 15 minutes!
Ingredients
10 ounce
Chopped Chicken Breast
1 unit
Pork Ramen Stock Concentrate
2 clove
Garlic
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Miso Sauce Concentrate
(Contains: Soy)
½ teaspoon
Chili Flakes
2 unit
Scallions
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim scallions and cut whites into 1-inch pieces; thinly slice greens. Peel and mince or grate garlic.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*; using a spatula, press into an even layer. Season with a big pinch of salt and pepper; cook, undisturbed, until browned on bottom, 2-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Add cabbage and carrot mix and scallion whites; cook, stirring occasionally and breaking up meat into pieces, until veggies are browned and tender and beef is cooked through, 2-4 minutes more.
Stir in pork ramen stock concentrate, miso stock concentrate, sweet soy glaze, and ¼ cup water (½ cup for 4 servings). Bring to a simmer; cook until thickened, 1 minute. Turn off heat.
Once water is boiling, add noodles to pot. Cook, stirring frequently, until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.
While noodles cook, in a small microwave-safe bowl, combine garlic, sesame seeds, half the chili flakes, 1 tsp oil, and a pinch of salt (all the chili flakes and 2 tsp oil for 4 servings). (Use fewer chili flakes if you prefer less heat.) Cover tightly with plastic wrap; microwave until fragrant, 30 seconds.
Transfer drained noodles to pan with beef mixture; toss until thoroughly coated. Taste and season with salt and pepper if desired.
Divide beef ramen noodles between bowls; drizzle with garlic chili oil and sprinkle with scallion greens. Serve.
