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Chicken and ramen noodles combine to create an amazing one-bowl dinner! Crushed red pepper flakes add zing to the sauce. And the best part is that it takes just minutes to whip up!
1 large onion, cut into quarters and thinly sliced into strips
oil, for sautéing
1/2 large red pepper, cut into thin strips
1/2 yellow pepper, cut into thin strips
1 pound (450 grams) chicken breast, cleaned, thinly sliced and cut into 1/4-inch (1/2-centimeter) strips
1/4 cup Mishpacha Flour
garlic pepper, to season
1/3 cup Gefen Spicy Duck Sauce
3 tablespoons Heaven & Earth Ketchup
1/2 teaspoon crushed red pepper flakes (or to taste)
1/2 cup water
3 packages ramen noodles (spice packets discarded), cooked according to package instructions
Sauté onion in oil until golden. Add pepper strips and sauté until soft.
In a ziplock bag, shake the chicken with flour to coat, add to pan, and sauté, stirring, until chicken is no longer pink.
Add the water, garlic pepper, duck sauce, ketchup, and red pepper flakes and stir gently; bring to a boil. Reduce heat and simmer for five minutes. Remove from heat and gently stir in ramen noodles to coat. Alternatively, divide noodles among dishes or place onto a large serving dish.
Spoon chicken and vegetable mixture over noodles and serve.
Styling and photography by Sina Mizrahi
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I made this recipe and it was delicious. I just have one question, in the step where you add the ingredients to create the sauce it begins by saying to add the flour, however it does not say to add the water that is listed in the ingredient list. I added the flour and the water and the sauce was so thick that I had to add additional water in order for it not to burn. Is there a mistake in the instructions and instead of writing water it says flour?