Ramen Stir Fry

 I like to make mine with pork ramen noodles. Oriental, chicken, or beef all work. This can also be made with thinly sliced beef as well and or course feel free to play around with e vegetable combination. Anything work. I was in a hurry so simple was best (and fastest).

Don't cut the broccoli too small or stir fry it too long before adding the other ingredients or it will get mushy.

2 large, or 4 small, boneless skinless chicken breasts

oil

McCormick Szechuan pepper sprinkle

3 c. fresh broccoli florets, cut into similar sized pieces

1 can baby corn

2 pkg ramen noodles

1 carrot, grated

2 Tbsp soy sauce

1/2 tsp sambal olek

Cover the ramen with water and microwave for 2 - 3 minutes until pliable but not really cooked. Drain and set aside. I cooked mine while I was cooking the chicken so they didn't sit too long before going in the pan.

Slice the chicken breasts into thin slices. Sprinkle with the McCormick pepper seasoning. Heat the oil in a no stick pan until very hot. Add the chicken and cook, stirring, until the chicken is cooked and there isn't any liquid in the bottom of the pan. Add the broccoli and corn and cook, stirring constantly until bright green. Add mostly cooked noodles, 2/3 c, water, 1 ramen seasoning packet, carrot, soy sauce, and sambal olek. Continue cooking over high heat while stirring constantly, until the noodles are cooked and the liquid is absorbed. 

If it looks like the pan is getting dry before the noodles are done then add a couple tablespoons of water to the pan until cooked.