Kung Pao Ramen

The only way we eat ramen! Making this for dinner tonight!

Kung Pao Ramen

3 Tbsp canola oil
1 lb chicken, cubed
1 red bell pepper, sliced thin
1/2 cup roasted unsalted peanuts
3 cloves of garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp red pepper flakes, more if you want more heat
3 1/2 cups chicken broth
4 (3 oz) packages ramen noodles, discard seasoning packets
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp toasted sesame oil
4 green onions, sliced thin

In a big skillet, heat 2 Tbsp of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5–7 minutes. Remove the chicken to a medium bowl.
Add the last Tbsp of oil to the skillet and heat until hot and rippling. Add the red bell pepper and cook until softened, 2–3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until the ramen is just tender but there is still a bit of liquid in the pan, about 2–4 minutes.
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

* The sauce in this dish may seem a bit brothy, but the noodles with quickly absorb the sauce.

From melskitchencafe.com.


This looks so yummy, and I always have these noodles around in my home. Joni

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