Ingredients:

  • 300g chicken breast, sliced into 1/4-inch strips
  • 3 cloves garlic, minced (approx. 1 tbsp)
  • 1 tsp fresh ginger, grated
  • 1.5 tbsp neutral oil (grapeseed or avocado oil)
  • 2 cups pre-shredded coleslaw mix (approx. 150g)
  • 0.5 medium red bell pepper, julienned (approx. 60g)
  • 0.5 cup snap peas, trimmed (approx. 50g)
  • 170g dry instant ramen noodles (2 packs, flavor packets discarded)
  • 3 tbsp low sodium soy sauce
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 1 tsp sesame oil

Instructions:

  1. Bring a medium pot of water to a rolling boil. Drop the ramen noodles in and cook for exactly 3 minutes until al dente.
  2. Immediately drain noodles in a colander and rinse under cold running water for 30 seconds to stop the cooking process and remove surface starch. Set aside.
  3. Heat 1.5 tablespoons of neutral oil in a large wok or 12-inch cast iron skillet over high heat until shimmering.
  4. Add chicken strips in a single layer. Sear for 2-3 minutes until golden brown and cooked through.
  5. Add minced garlic, ginger, red bell pepper, and snap peas. Stir-fry for 2 minutes using high heat to maintain vegetable cell structure.
  6. Add the coleslaw mix and stir-fry for an additional 60 seconds.
  7. Whisk together soy sauce, mirin, and brown sugar. Pour into the pan and allow to bubble and caramelize slightly for 30 seconds.
  8. Add the par-boiled noodles to the pan. Using tongs, toss vigorously for 1-2 minutes until the sauce creates a mahogany glaze that coats every strand.
  9. Remove from heat and drizzle with 1 teaspoon of sesame oil for finishing aroma.