
Ingredients
- 2 tbsp canola oil, divided
- 1 lb chicken breast strips or 1 lb sirloin steak strips
- Kosher salt and freshly ground pepper
- (16 oz) Ramen Veggie Kit
- 14.2 oz pkg Kame Stir Fry Hokkien Noodles
- 32 oz carton Ocean’s Halo Ramen Broth
- 2 soft boiled eggs, optional
- Dried seaweed, optional
Directions
In a large skillet, heat 1 tbsp canola oil over medium high heat for 1-2 minutes. Season chicken or steak with salt and pepper, to taste. Add meat to skillet and cook on all sides (7-9 minutes for chicken, until cooked all the way through; 4-6 minutes for steak or until cooked to desired doneness). Transfer to a plate and set aside.
Return skillet to heat and add remaining 1 tbsp canola oil. Add vegetables except spinach and napa cabbage and sauté 7-9 minutes until tender. Season with salt and pepper, to taste.
While veggies sauté, cook noodles according to package instructions. Add broth, spinach and napa cabbage to a medium saucepan and bring to a simmer, until spinach and cabbage are wilted, 3-5 minutes.
To serve, divide noodles among 4 bowls. Top each equally with broth, meat and veggies. Add a half soft boiled egg to each bowl and seaweed, if desired.
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