Ramen Noodles stir up memories of the days before I had kids. Back when sodium, preservatives and ingredients that are un-pronounceable in the English tongue were kind-of hip in a “I’m too young to care what I eat” kind of way.
This was delicious and I felt like I was cheating, eating all those sinfully curly noodles! The smells coming from the kitchen were heavenly; peanuts, garlic and, well, do I really even need to mention anything after that? Cooked up fast, the ingredients were inexpensive and I will definitely add this to my “go to” dinner file.
The only things I changed from Mel’s Kitchen, since I didn’t have hoisin sauce (forgot to pick it up at the store), was I substituted in soy sauce. It worked well, but I’ll definitely not want to miss out on the flavors of it next time I make this dish. I also did not have scallions. GRR! So it went scallion-less and I pulled out a frozen bag of edamame to green up dinner a little.
- 3 tablespoons olive oil
- 8-10 chicken tenderloins
- 1 red bell pepper, cored and sliced thin
- 1/2 cup roasted unsalted peanuts (I pulled mine from a package of trail mix since the kids leave those anyway)
- 3 garlic cloves, finely minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon red pepper flakes
- 3 1/2 cups low-sodium chicken broth
- 4 (3-ounce) package ramen noodles, discard seasoning packets!
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 4 scallions (green onions), sliced thin
- In a large non-stick skillet, heat 2 tablespoons oil over medium to medium-high heat until it is hot. Season the chicken lightly with salt and pepper. Add it to the pan in a single layer and cook, stirring occasionally. As it cooks, using a plastic spatula, begin cutting it into cubes – continue cooking until cooked through. Remove the chicken and set aside.
- Add the last tablespoon of oil to the skillet and heat until hot. Add the red bell pepper and the peanuts then cook until the pepper is softened, 2 to 3 minutes. Remove and set aside with the chicken.
- Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minutes.
- Stir in the chicken broth. Add Ramen noodles to the pan (you can break them before adding, but we like them long and curly!). Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about five minutes.
- Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.
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