The past two weeks around here have felt like utter chaos. Gerrit was on travel for work, then we went to Nashville, then Evelyn and I went to Florida with my mom to visit some family. Pair that with some big life change conversations (like the possibility of moving to a different part of town) and the changing of the seasons (which means a lot more going on in general), and life seems to be going at about 10 times the normal speed right now with about 10 times the intensity.
And that makes me so very grateful for this meal, which, already in the past few weeks that I’ve been making it, has become a kitchen classic. We cannot get enough of this. And when I’m making a meal plan for the week and have a blank day staring at me, filling it in with this has so far always been the perfect solution.
Asian food is really completely out of my wheelhouse both as far as cooking and eating goes. So I really appreciate the relative simplicity and approach-ability of this recipe. And for someone who is a bit unsure about new flavors, I can tell you that nothing about this dish is too strong, and rather everything is so perfectly balanced. It has a bit of sweetness, some saltiness, a bit of umami, and if you add siracha (which Gerrit does but I do not) it can have some heat, too.
As Gerrit said, “I’m now embarrassed that I ever used the flavor packets for ramen noodles.”
This is such a wonderful one pan dinner. It has such bright flavors (without being too strong), and you can amp up the spice with siracha as much as you'd like. As usual, one of my major changes in this recipe is that I used shallot instead of onion. You can, of course, reverse that and go back to onion.
- 1/3 cup low sodium soy sauce
- 1 tablespoon white (or rice) wine vinegar
- 1 tablespoon canola oil
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 2 garlic cloves, peeled and grated
- 4 boneless skinless chicken thighs, sliced
- 2 carrots
- 1-2 tablespoons canola oil
- 3 packages ramen noodles (seasoning packets discarded)
- 1 cup sliced purple cabbage
- 1 small shallot, diced
- 4 scallions, thinly sliced
- Siracha hot sauce, for serving
- Lime wedges, for serving
- Begin by marinating the chicken. In a medium sized bowl combine the soy sauce, vinegar, canola oil, honey, ginger, and garlic. Whisk together. Then add the chicken and let marinate for 15-20 minutes.
- Meanwhile, use a vegetable peeler to slice the carrot into thin ribbons. You should have about 1 cup.
- Bring a medium sized pot of water to a boil. Then remove it from the heat and add the ramen noodles. Let sit for two minutes, until soft, and then drain.
- Heat 1-2 tablespoons of canola oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (saving the marinade) and add it to the pan. Stir fry until cooked through, about 5-7 minutes. Then transfer the chicken to a plate and set aside.
- Add the carrots, cabbage, and shallot and cook for about 30 seconds. Then add 1/4 cup water, scraping up the browned bits from the bottom of the pan. Then add the ramen, chicken, reserved marinade, and scallions. Cook until everything is heated through (remember the marinade had raw chicken, so you want to give it a couple minutes to cook) and combined. Serve immediately, adding siracha and lime juice if you'd like.
adapted from Katie Lee