Chicken Ramen and Vegetables
Recipes for Home and Restaurant
by Nadine Lloyd
1 packet Ramen noodles
2-3 teaspoons grape-seed oil – plus extra if required
2 teaspoons soy sauce
3-4 cups freshly cooked or leftover chicken – shredded
2 cups frozen stir-fry vegetables – defrosted
1 cup of frozen baby peas – defrosted
2 teaspoons chicken stock powder
½ teaspoon onion powder
½ teaspoon garlic powder
Sea salt and cracked black pepper – to taste
3-4 spring onions – thinly sliced
Using a large microwave-safe bowl, cook the ramen noodles according to the instructions on the back of the packet.
Drain, cover, and set to one side.
Preheat the oil in a medium-sized non-stick wok or frying pan.
Fry the shredded chicken for 1-2 minutes, or until heated through.
Stir in the chicken stock powder, onion powder, garlic powder, soy sauce, and defrosted vegetables.
Gently stir through until fully coated.
Stir-fry for 3-4 minutes, allowing the liquid to reduce.
Remove from heat, then fold the Ramen noodles through the vegetables.
Season with salt and cracked black pepper.
Garnish with spring onions.