This coronavirus habanero ramen is what happens when I rummage through my pantry and my freezer for something to cobble together. That’s mostly because I don’t care to go to the grocery store. It goes back to my college days when my old friend Pat Rossiter would take ramen and elevate it into a good meal like this. The beauty of it is most of these items are staples most of us should have around anyway. You can pick up Gindo’s sauces here.
Ingredients
- 1 large chicken breast
- 1 tsp sesame oil
- 2 tbsp vegetable oil or butter
- 3 packets Maruchan ramen noodles
- 1/2 bag frozen stir fry vegetables
- 2 cloves garlic, chopped
- 3 to go packets soy sauce
- 3 tbsp Gindo's honey habanero hot sauce
Servings: servings
Instructions
- Heat the oils/butter for stir frying in a frying pan and the water for the ramen in a sauce pan while you dice the chicken breast.
- Toss the vegetables, garlic, soy sauce, and chicken into the stir frying pan. Toss occasionally with a set of tongs. Meanwhile, boil the Maruchan ramen in the water just long enough to soften it up (about two minutes). Note: DO NOT add the sauce packet to the water.
- Strain the ramen noodles. Add them to the stir fry to finish cooking. The reason I don't fully cook them in the water is because I don't want to overcook them in the stir fry.
- Once the chicken is browned through and the noodles are at the desired doneness, remove the stir fry from its heat, mix in the hot sauce, and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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