Szechuan Chicken Ramen Stir-Fry

Name: Szechuan Chicken Ramen Stir-Fry 3 easy steps to a delicious dinner
Total time: 15 min
Yield: 2
Cuisine: East Asia
Ingredients: 2 teaspoon Honey; 1 unit Miso Sauce Concentrate; 2 tablespoon Soy Sauce; 5 teaspoon Rice Wine Vinegar; 2 tablespoon Szechuan Paste; 4.5 ounce Ramen Noodles; 10 ounce Diced Skinless Dark Meat Chicken; 1 tablespoon Sesame Seeds; 4 ounce Red Cabbage and Carrot Mix; 4 ounce Bok Choy and Napa Cabbage; 2 teaspoon Sriracha; Salt; Pepper; Cooking Oil; Sugar

3 easy steps to a delicious dinner

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This stir-fry is loaded with colorful veggies and is ready in just 15 minutes! You’ll sizzle up dark meat chicken and toss with quick-cooking ramen noodles in a flavorful sauce made with miso, soy, Szechuan seasoning, and a touch of honey. Add bok choy, cabbage, and carrots, then finish with Sriracha and sesame seeds for heat and crackly crunch.

Tags:

Quick

•New

•Easy Prep

Allergens:

Soy

•Wheat

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 teaspoon

Honey

1 unit

Miso Sauce Concentrate

(Contains: Soy)

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Szechuan Paste

(Contains: Soy, Wheat, Sesame)

4.5 ounce

Ramen Noodles

(Contains: Wheat)

10 ounce

Diced Skinless Dark Meat Chicken

1 tablespoon

Sesame Seeds

(Contains: Sesame)

4 ounce

Red Cabbage and Carrot Mix

4 ounce

Bok Choy and Napa Cabbage

2 teaspoon

Sriracha

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Nutrition Values

/ per serving

Calories570 kcal

Fat13 g

Saturated Fat2.5 g

Carbohydrate70 g

Sugar17 g

Dietary Fiber3 g

Protein37 g

Cholesterol130 mg

Sodium3180 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Small Bowl

Instructions

PDF

• Wash and dry produce. • In a small bowl, combine honey, miso sauce concentrate, soy sauce, Szechuan paste, half the vinegar, 2 cups water, and 1⁄4 tsp sugar (all the vinegar, 3 3⁄4 cups water, and 1⁄2 tsp sugar for 4 servings). • Break noodles in half.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan (medium pot for 4 servings) over medium-high heat. Add chicken in a single layer and cook, undisturbed, until just starting to brown, 1-2 minutes. • Stir in noodles and sauce mixture. • Increase heat to high. Cook, stirring constantly, until chicken is cooked through, noodles are tender, and sauce has thickened, 6-8 minutes. TIP: While stirring, be sure to break up any noodles that are sticking together!

• Remove pan from heat; add red cabbage and carrot mix and bok choy and napa cabbage to pan with chicken and noodles. Stir until veggies are slightly wilted and coated in sauce. TIP: If mixture seems too dry or noodles are too sticky, add splashes of water until desired consistency is reached. • Taste and season with salt and pepper if desired. • Divide stir-fry between shallow bowls. Top with sesame seeds and serve with Sriracha on the side.

Chicken is fully cooked when internal temperature reaches 165°.