- Ingredients:
- 2 large boneless skinless chicken breasts
- 8oz package of sliced FunGuy white button mushrooms
- 3 spring onions
- 2 cloves garlic
- 1 inch ginger root
- 2 tablespoons mirin
- 1 tablespoon light soy sauce
- 2 packages ramen noodles
- water
- 2 tablespoons sesame oil
- sesame seeds
Sometimes all you want is something simple for dinner with no frills, but still completely tasty. If that’s you tonight, then we recommend this ramen noodle stir-fry chicken and FunGuy mushrooms tossed in a salty-sweet mirin sauce!
While this recipe may seem to take a little longer for something so simple when everything is cooked from scratch, don’t worry there’s a solution! Cut the time taken to less than 15 minutes by using left over, already cooked chicken breast!
DIRECTIONS:
- On a cutting board, cut the chicken breasts into 1 inch cubes and transfer them to a bowl along with the sliced FunGuy mushrooms and cover until ready to use.
- On a clean cutting board cut the spring onions into 1 inch long pieces, reserving some of the tops to slice for garnish. Mince the garlic and grate the ginger. In a bowl, whisk the mirin, soy sauce, ginger, and garlic together and pour half of it over the chicken and mushrooms and toss well to coat them well.
- Bring a pot of water to a boil over high heat. Add the ramen noodles and allow them to cook 3 minutes. Strain the noodles of any excess water and set them aside.
- Heat the sesame oil in a wok over medium high heat and add in the chicken and mushrooms. Saute them about 6-8 minutes, or until the chicken is almost cooked through. Add the spring onions to the pan and saute another 5-6 minutes or until the chicken is fully cooked and no longer pink in the middle.
- Add the reserved ramen noodles and the sesame seeds to the pan and cook another 2-3 minutes. Turn off the heat.
- Serve the stir-fry immediately with the reserved spring onion on top.
Have a Fun meal!