Instant noodles with tastemaker - 3 packs of 100 gms each, use any variety of your choice
Chicken thigh/breast - 200 gms, boneless & skinless, cut into small thin strips
Button mushroom - 1 cup, cut into thin slices
Broccoli - 1 small head, cut into bite-sized florets
Bell pepper/capsicum - 1, small, cut into strips of 1-inch length (use capsicum of any color)
Any flavorless oil of your choice (canola/sunflower) - 4 to 5 tbsp
Soy sauce - 1 tbsp
White vinegar - 1 tsp
White or Brown sugar - 1 tsp
Green onion - 4 to 5 stalks, white and green part separated and finely chopped
Garlic - 8 to 10 cloves, minced
Dry red chilli (optional) - 2 to 3
Salt & pepper to taste
Instructions
Boil enough water in a saucepan to cook the instant noodles. Add salt to the water and once the water comes to boil, switch off the flame and drop in the dried instant noodle blocks into it without the tastemaker which we will use later.
Let the noodles soak in hot water for 10 minutes. Then pour it into a colander to let all the water drain out. Rinse the noodles with running cold water, keeping it inside the colander so that water flows out and finally leave it to let all water drain out while you complete the other steps.
Before starting the stir fry, you must complete all the chopping of chicken and vegetables - mushroom, broccoli, bell pepper, spring onion, garlic.
Now heat about 2 tablespoons of oil in a wok. First we will cook broccoli as it would take maximum time to be tender compared to other veggies.
Drop in the broccoli florets and stir fry on high for just 1 minute. Then drizzle about 2 tablespoons of water around the wok and cover it using a snug-fitting lid. Broccoli will cook in the steam and become soft but not mushy and the water will evaporate eventually.
Let the broccoli cook covered for 5 to 7 minutes; you may stir once in between removing the lid and then put the lid back on. Once broccoli is cooked to your liking, take them out on a plate and set aside.
Add remaining oil to the wok and once hot add minced garlic, dry red chillies and spring onion whites. Saute for 1 minute and then add the chicken strips.
Stir fry chicken on medium heat for 5 minutes until it is cooked half way through. Then add the thinly sliced mushrooms and keep stir frying on medium heat.
Chicken & mushroom will cook together and mushrooms will turn brown on the edges in about 6 to 8 minutes. Next add the bell pepper strips and continue cooking on medium for 5 minutes.
While the chicken and veggies are cooking, prepare the sauce in a small bowl by mixing soy sauce, vinegar and sugar. Give them a good stir.
Once all the veggies and chicken are cooked through, add the sauteed broccoli and the cooked ramen noodles to the wok. Then pour the prepared sauce on top.
Now carefully start mixing the noodles with the sauce and veggies using a tong or two forks. Use very light hands making sure the noodles do not break too much.
Now add the tastemaker and spicy oil, if any, that comes with the instant noodle packet. Toss everything using a tong or forks.
Once mixed well, taste the noodles for seasoning and add salt and pepper if needed. Tastemakers already have salt in it, so do check the noodle before adding additional salt.
Sprinkle the spring onion greens and give a final stir. Your upgraded instant ramen noodle is ready to serve! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2023/06/upgraded-instant-ramen-noodle/