Chinese-Style Speedy Chicken Ramen Noodles
with Garlic Chili Oil & Sesame Seeds
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 clove
Garlic
10 ounce
Chopped Chicken Breast
4 ounce
Red Cabbage and Carrot Mix
1 unit
Pork Ramen Stock Concentrate
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
4.5 ounce
Ramen Noodles
(Contains Wheat)
1 tablespoon
Sesame Seeds
(Contains Sesame)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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 stock concentrate, sweet soy glaze, and 1⁄4 cup water (1⁄2 cup for 4 servings). Bring to a simmer; cook until thickened, 1 minute. Turn off heat.
Open package of chicken* and drain off any excess liquid. Swap in chicken for beef. (No need to break up meat into pieces!)
• Once water is boiling, add noodles to pot. Cook 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.
• Once noodles are al dente, drain and transfer 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.
Poultry is fully cooked when internal temperature reaches 165°.
