General Tso’s Chicken Ramen
My new favorite cold-weather dish is ramen. I know ramen was like a huge thing the past couple years but strangely enough, I wasn’t always craving it. This year? Total game-changer and I’m constantly craving it.
There is this ramen shop that is near my office in DC so I have a feeling I’ll be a frequent there this winter. They should give out loyalty cards because I’d fill mine up in two weeks LOL
Jason and I order a lot of Chinese take-out in the winter. There is something about the extra greasy food that makes us feel extra warm on the inside. Probably not the best way to hibernate but at least winter is only a few months, right?
I thought okay – we love Chinese take-out and we always get General Tso’s chicken so why not combine that with my love for ramen and make this General Tso’s chicken ramen?
WINNER WINNER (you know the rest).
So I know that this probably doesn’t look like your typical General Tso’s that you get for take-out but that’s because I didn’t bother to fry the chicken. I don’t see the point of doing that at home because it splatters everywhere and it’s just so much more work than you really need it to be. Especially if you want a quick dinner.
The sauce still tastes roughly the same – sweet and spicy – and it coats the noodles oh-so-well!
Twirl and dig in!
Combine a favorite Chinese take-out dish together with ramen and you've got the ultimate take-out dinner right at home!
- 2 : 3-ounce packages of instant ramen noodles only
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons shaoxing wine
- 3 tablespoons cornstarch
- 1-2 dried red chilies chopped or 1 teaspoon crushed red pepper flakes (adjust this to your comfort of spice)
- 1 teaspoon finely minced ginger
- 2 garlic cloves minced
- 1/3 cup chicken broth
- 3/4 pound boneless skinless chicken breast, diced
- 1 cup chopped baby broccoli
- Bring a pot of water to a boil then let it simmer until needed.
- In a small bowl, whisk together ingredients for the sauce. Set aside.
- In a large skillet, heat up 1-2 tablespoons of vegetable oil over medium-high heat then add the diced chicken. Season with salt and pepper and brown on all sides until mostly cooked through, about 5-7 minutes.
- Add the baby broccoli and cook to desired doneness. I like mine with a bite so I don't cook mine very long especially since they are chopped so small.
- Pour the sauce into the skillet then let simmer until thickened, about 3 minutes. Turn the heat down.
- Bring the pot of water to a rolling boil then add the ramen noodles. Cook until done, about 3 minutes.
- Add to the skillet then toss everything together until noodles are coated in the sauce.
- Remove from heat and divide into bowls and serve.
- Garnish with green onions, if desired.
Posted on November 30, 2017