There was a time in my life when I couldn’t wait until ramen noodles were no longer in my pantry, a rite of passage sort of feeling. As if it were one of those predictors on a spreadsheet that indicated that somehow I had arrived into my own, into a life that is better than, other than; that I had parked my behind in that glorious lawn chair and was sipping my mint julep on that green grass on the other side.
Ahh, but what a little grasshopper I was! Things definitely got more complicated as an adult and with adulthood came responsibilities. The simple sack of ramen began to represent the memory of an easier, less complicated life. Now, I keep it in my pantry as a good luck omen and broke some out this week to make an Lo Mein dinner. Enjoy!
Chicken Lo Mein
- 4 skinless, boneless chicken breast halves, fully cooked and cut into thin strips
- 1 TBSP white sugar
- 2 TBSP rice wine vinegar
- 1/3 cup soy sauce, divided
- 1 1/4 cups chicken broth
- 1 cup water
- 1 TBSP sesame oil
- 1/2 teaspoon ground black pepper
- 1 TBSP cornstarch
- 2-3 Packages Ramen Noodles (according to how large your family is)
- 2 TBSP vegetable oil
- 2 TBSP minced fresh ginger root
- 1 TBSP minced garlic
- 2 stems of bok choy, diced
- 6 green onions, sliced diagonally into 1/2 inch pieces
- 1 stalk celery, diced
- 1 red pepper diced
- 1 carrot diced
- Sriracha sauce
- In a medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
- Cook the Ramen noodles according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke.
- Add the ginger, garlic, celery, red peppers, carrot, bok choy and green onions, and stir-fry for 2-3 minutes. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce. Add sriracha at the end if you want a spicy kick.