"Y'alls Southern Ra-mein" (aka Ramen)

Name: "Y'alls Southern Ra-mein" (aka Ramen)
Total time: 1800 s
Yield: 4-6 servings
Cuisine: American
Ingredients: as needed Cooking oil; Teriyaki sauce (I forgot how much, just add until it tastes right at the very end!); 4 packets (boiled for 8 minutes, drained) Instant ramen noodles; 1 teaspoon Sesame oil; 2 tablespoons (for sauce) Water; heavy pinch Garlic powder; 1 teaspoon Honey; 2 tablespoons Sherry cooking wine; 1 tablespoon (plus extra to taste at the end) Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Panda Express Sweet Chili Sauce; 3 tablespoons Kikkoman Stir Fry Sauce; 2 pieces (about 300g) Chicken breast (cut into small pieces); heavy pinch Black pepper; Bachan’s Japanese BBQ Sauce (enough to generously coat chicken); 1 packet Instant ramen chicken seasoning packet; 1 tablespoon Apple cider vinegar; 1 tablespoon Mirin; 1/4 teaspoon Ground ginger; 1 tablespoon Minced garlic; 6 Shishito peppers (sliced); 2 medium Onions (sliced thin); 2 –3 medium Carrots (sliced thin)

VeryHungryFairy @JustAVeryHungryFairy

This quick pantry raid transforms everyday instant ramen noodles into a rich, deeply caramelized skillet stir-fry. Infused with a Southern twist of sweet Bachan's BBQ chicken, glossy sweet chili sauce, and a splash of tangy apple cider vinegar, this dish serves as a creative, comforting nod to classic lo-mein.

VeryHungryFairy @JustAVeryHungryFairy

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Ingredients

25-30 mins

4-6 servings

as neededCooking oil
Teriyaki sauce (I forgot how much, just add until it tastes right at the very end!)
4 packets(boiled for 8 minutes, drained) Instant ramen noodles
1 teaspoonSesame oil
2 tablespoons(for sauce) Water
heavy pinch Garlic powder
1 teaspoonHoney
2 tablespoonsSherry cooking wine
1 tablespoon(plus extra to taste at the end) Soy sauce
1 tablespoonOyster sauce
1 tablespoonPanda Express Sweet Chili Sauce
3 tablespoonsKikkoman Stir Fry Sauce
2 pieces(about 300g) Chicken breast (cut into small pieces)
heavy pinch Black pepper
Bachan’s Japanese BBQ Sauce (enough to generously coat chicken)
1 packetInstant ramen chicken seasoning packet
1 tablespoonApple cider vinegar
1 tablespoonMirin
1/4 teaspoonGround ginger
1 tablespoonMinced garlic
6Shishito peppers (sliced)
2medium Onions (sliced thin)
2–3 medium Carrots (sliced thin)

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Steps

25-30 mins

1

Heat oil in a large skillet over high heat. Add carrots, onions, and shishito peppers. Stir-fry until veggies are softened and slightly charred.
2

Sprinkle the whole ramen seasoning packet over the veggies, toss, then deglaze with apple cider vinegar and mirin.
3

Add minced garlic and ground ginger, stir-fry for 30 seconds until fragrant. Transfer veggies to a bowl.
4

In a same skillet over high heat, add oil and your tiny pieces of chicken. Let the meat sear undisturbed for 3 to 4 minutes to build a beautiful caramelized crust, then flip the pieces and sear for another 3 to 4 minutes on the other side until it is crispy and cooked all the way through
5

In a small bowl, mix Kikkoman Stir Fry Sauce, sweet chili sauce, oyster sauce, 1 tablespoon soy sauce, sherry cooking wine, honey, water.
6

Return veggies to the skillet with the chicken, add boiled ramen noodles, and pour in the sauce mixture. Toss vigorously for about 60 seconds until the noodles are glossy and evenly coated. Toss sesame oil in.
7

Add teriyaki sauce and a little extra soy sauce to taste (honestly, I forgot how much—just add until it tastes right!). Toss well, then turn off the heat.
8

Serve hot.