Chinese Stir Fry-Easy

With this recipe I usually use two packages of ramen noodles with the sauce. The recipe calls for chicken bullion so I just add the flavor packet to whatever ramen I have on hand. I have never made the actual chicken part of this meal. Rachel will stir-fry some veggie mix (broccoli, carrot, garlic, peas & that sorta thing) in a skillet with a little EVOO (extra virgin olive oil) until about halfway done then add the made sauce, uncooked ramen and cover with a lid for about five minutes till ramen are done. Couldn't be simpler and all ready to eat within ah 15-20 minutes I would say. I will update the time when we make it again. Ok so for the recipe: 

For the Sauce:

·       1/2 cup soy sauce

·       1 cup water

·       2 tablespoons hot sauce (I like Franks, but you could just use red pepper flake if you wanted to be more authentic or any other hot sauce)

·       1/4 cup white sugar

·       2 chicken bouillon cubes or 1 tablespoon chicken base

·       2 teaspoons ginger (I never have this stuff on hand so I just leave it out, Plus we are not that crazy about it)

·       2 tablespoons cornstarch, in 4 tbs water to thicken

Mix everything together, except the cornstarch, in a sauce pan over medium high heat bringing to a boil then cutting the heat to med-low to simmer while prepping and sautéing the veggies.   


Other stuff:

·       2 stalks broccoli 

·       2 Carrots or 2 handfuls of baby carrots

·       Peas

·       Celery

·       Mushrooms (Fresh kind of course)

·       Anything else you may want to add: maybe a couple of beaten eggs when you add in the Ramen for some extra protein?

Cut veggies into bite size pieces and sauté until half done. Add the sauce, cornstarch, and ramen to the frying pan and cover for five minutes or until the ramen noodles are done and the veggies are al dente.