Stir-fried Chicken & Veggie Ramen

Ingredients (Serves 2)

• 1–2 packs instant ramen

• 150g (5 oz) chicken breast, thinly sliced

• 50g (1.8 oz) carrot, julienned

• 50g (1.8 oz) bell pepper, julienned

• 30g (1 oz) shiitake mushrooms, sliced

• 30g (1 oz) onion, thinly sliced

• 1 clove garlic, minced

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• A dash of sesame oil

• Salt, black tea rubs and pepper, to taste

Instructions

1. Cook the ramen until about 80% done. Drain and set aside.

2. Heat a little oil in a wok or skillet. Sauté the minced garlic until fragrant, then add the chicken slices and stir-fry until just cooked through.

3. Add the carrot, bell pepper, shiitake mushrooms, and onion. Stir-fry until vegetables are slightly tender.

4. Add the ramen to the pan. Season with soy sauce, oyster sauce, salt, black tea rubs and pepper. Toss quickly to combine.

5. Drizzle with sesame oil before serving.

Tips

• For extra flavor, lightly pan-fry the cooked ramen in a bit of oil before adding it to the stir-fry.

• Marinate the chicken with soy sauce and cornstarch for 10 minutes beforehand for a more tender texture.