- 2 tbsp canola oil, divided
- 1 ½ lb chicken breast strips
- Kosher salt and freshly ground pepper
- 1 Stir Fry Veggie Kit
- 1 pkg Hakubaku Ramen Noodles
- 1 carton Ocean’s Halo Ramen Broth
- Kimchee, optional
- Dried seaweed, optional
In a large skillet, heat 1 tbsp canola oil over medium high heat for 1-2 minutes. Add chicken and season with salt and pepper, to taste. Cook on all sides until juices run clear and no pink remains, 7-10 minutes. Transfer to a plate and set aside.
Return skillet to heat and add remaining canola oil. Add vegetables and sauté 7-10 minutes. Season with salt and pepper, to taste. While veggies sauté, cook noodles according to package instructions. Add broth to a medium saucepan and bring just to a simmer.
To serve, divide noodles among 4 bowls, add broth and portion chicken and veggies over noodles. Top with kimchee and seaweed, if desired.
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