Notes
Ingredients
- 1/2 cup low-sodium soy sauce
- 1-1/2 Tbs. grated ginger
- 1-1/2 Tbs. honey
- 1-1/2 Tbs. white wine vinegar
- 2 large or 3 medium garlic cloves, minced
- 1-1/2 Tbs. canola oil
- 5 boneless, skinless chicken thighs, cubed
- 2 carrots
- 1 yellow onion, thinly sliced
- 1 cup sliced purple cabbage
- 1/4 cup water or chicken stock (preferably the stock but no biggie)
- 3 packages ramen noodles (just throw out the seasoning packets)
- Sriracha for serving
- lime wedges for serving
- (Note--The recipe originally called for a few green onions in addition to the yellow onion, but my husband says green onions are the devil's playthings, so there goes that)
- In a bowl, whisk together soy sauce, ginger, honey, vinegar, and garlic. Add the chicken and let marinate 15-30 minutes.
- Meanwhile, use a vegetable peeler to peel the carrots into ribbons and set aside. Also, get a medium pot of water boiling. You will use this to cook your noodles, but since they only take a two minutes to cook, you want the water ready when you get toward the end of the recipe.
- Heat 1-1/2 Tbs. of canola oil in a large skillet over med/high heat (or a wok if you have one, fancy pants). Remove chicken from marinade, reserving marinade. Cook chicken until done (5-6 minutes). Remove chicken to a plate. Add onion to the skillet and cook two minutes, then add carrot and cabbage and cook an additional minute (while this is cooking, cook your ramen noodles now in your pot of boiling water and drain). Add 1/4 cup water or chicken stock to deglaze the pan while your noodles are cooking. Add the cooked noodles to the pan, the chicken, and the reserved marinade. Bring to a serious simmer for at least four minutes.
- Dish up in bowls and serve with Sriracha and lime wedges for squeezing over the top.
Tried this recipe?Let us know how it was!