Spicy Ramen Skillet Thai Style

Submitted by BETHANY T.

"I came up with this recipe for "Dining on a Dollar". I love this because it' spicy, sweet, tangy, easy and quick to prepare, and best of all... inexpen$ive!"

 

• Ready In: 35mins
• Ingredients: 20
• Serves: 4

ingredients

• 2 (170.09 g) package ramen noodles (any flavor, discard flavor packet)
• 473.18 ml cooked chicken breasts (cut into strips or slices)
• 236.59 ml carrot, cut into matchstick sized pieces (about 3 carrots)
• 113.39 g fresh sugar snap pea, trimmed and string removed
• 5 scallions, sliced
• 236.59 ml peanuts, chopped (divided)
• 396.89 g can bean sprouts, rinsed and drained
• 4.92 ml minced garlic
• 2 eggs
• 29.58 ml oil
• cooking spray

• for sauce

• 29.58 ml sambal oelek
• 29.58 ml rice vinegar
• 29.58 ml sugar
• 29.58 ml soy sauce
• 44.37 ml water
• 4.92 ml lime juice
• 4.92 ml Thai fish sauce
• 1.23 ml sesame oil
• 14.79 ml cornstarch

directions

1. Break ramen noodle squares into 4ths and boil in salted water until tender, about 2-3 minutes. Drain and rinse in cold water and allow to drain until later.
2. Mix all sauce ingredients in a small bowl and set aside.
3. Spray a large skillet with cooking spray and bring to med/high heat. Break eggs into pan and scramble stirring constantly until just cooked. Remove eggs from pan and set aside.
4. Wipe out pan if needed, and heat over high heat.
5. Add cooking oil to pan.
6. Add carrots and sugar snap peas and stirfry until starting to soften (about 2-3 minutes).
7. Add scallions and 2/3rds of peanuts, stirfry another minute.
8. Add bean sprouts and garlic and stirfry for about 1 more minute.
9. Push all ingredients to the outside edges of the pan and add drained ramen noodles adding a little more oil if you need to. Stirfry one more minute.
10. Add chicken and sauce mixture.
11. Cook until chicken is heated through and sauce has thickened slightly.
12. Stir in reserved eggs.
13. Continue cooking until everything is heated through.
14. Serve with remaining peanuts sprinkled on top.

Reviews

[PaulaG]

A delicious dinner that was on the table in a flash. The recipe was reduced to 2 servings, using a little more snap peas than called for and probably reducing the amount of peanuts by about half. It produced very generous servings. Good luck in the contest.

 

[Jubes]

Great recipe and the meal came together very quickly. I really enjoyed the sauce. I've cooked this twice now. Once using the ramen as stated. The 2nd time I used rice noodles in place of the ramen for a gluten-free meal. Both great. Good luck in the contest

 

[IngridH]

Wow! When you said spicy, you were not kidding! I really liked this dish, but I thought that the taste of the sesame oil got lost somewhere. I will make this again, but I'll cut back on the sambal oelek, just to cut the spice back a little. I'm looking forward to trying again with different vegetables, as well. Thanks for posting a great recipe.

 

[LARavenscroft]

This was absolutely awesome. Everyone LOVED it and I will most definitely make this again. It's a true "Dining on a $" recipe because any veggies will do and it's a great way to use them up. For those of you that must eat gluten-free, this works great using GF spaghetti broken up in 2-inch pieces. Good Luck!!

 

[Susie D]

If I could award 10 stars to this sauce I would. I reduced this by half and it made plenty for the two of us for lunch. It is full of noodles and veggies. I used snow peas and red pepper strips to replace two in the recipe the first time I made it, but really almost anything on hand could be utilized. I LOVED, LOVED the sauce! It is everything described..... spicy, sweet, sassy, and EASY! I will save this recipe to use that yummy sauce over & over. The sauce elevates ramen to a new level. I have made this recipe several times since discovering it & it is in my keeper file. Good luck in the contest!