Sunday, May 19, 2013
I'll Make an Exception
I don't usually eat Ramen. My husband and the kids love it, but I just usually don't eat it. I ate it when I was younger, but I really mostly only eat from-scratch food. So I thought I'd make an exception and make them something with Ramen. And, you know what, it turned out really good. They loved it and raved about it. Our son even ate the leftovers. Do you have trouble getting your family to eat leftovers?
Anywho, one of our favorite flavors for Asian food is Hoisin. Now, I didn't make the Hoisin sauce from scratch. I haven't tackled that yet. But there are some pretty good store-bought brands of Hoisin. And the meal was really easy to cook and quick too. If you have Ramen fans in your house, this is a darn tasty dish that is sure to please.
Get your chopsticks ready!
HOISIN CHICKEN RAMEN
2-3 large boneless skinless chicken breasts, cubed
2 T butter
2 carrots, chopped
One 8-ounce package of mushrooms, sliced
4 cloves garlic, minced
Fish sauce (optional)
1/4 C red wine
One 7-ounce jar Hoisin
4 packages chicken flavored Ramen (don't discard the packets of seasoning)
Red pepper flakes, to taste
1/4 C sugar (or more depending on how sweet the Hoisin sauce is)
Sliced green onions, for garnish
Sesame seeds, for garnish
Preheat a large skillet to medium high heat and melt the butter and drizzle in some olive oil. Cook the chicken for about 5 minutes or until no longer pink. Remove to a plate and cover with foil. Add the carrots to the skillet and cook until almost tender. Add in the mushrooms and cook until they're tender. Add in the red wine and cook a couple of minutes to deglaze the pan. Add in the garlic, Hoisin, a few drops of sesame oil, a few drops of fish sauce, the chicken seasoning packets, and the red pepper flakes. Fill the Hoisin jar with water and add that to the skillet. Cook until thickened and bubbly and reduced. Remove from heat and add the chicken back in.
Cook the Ramen noodles according to directions. It only takes a couple of minutes. Drain the Ramen and toss with the sauce. Garnish with the green onions and sesame seeds.