Stir Fry Shin Ramyun
Sometimes I want the flavours of shin ramyun but I feel like a dry noodle – you can buy specific 'stir fry' versions of these noodles but I find any work. Follow along on TikTok!
Equipment
- 1 Chopping Board
- 1 Knife
- electric wok
Ingredients
- 1 tbsp olive oil
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp kepis manis (sweet soy sauce)
- 2 packets kimchi shin ramyun
- 3 leaves savoy cabbage
- 1/2 bunch Chinese broccoli
- 1 bunch enoki mushroom
- 250 g chicken breast
- 1 tsp chilli oil to taste
Instructions
- Roughly chop cabbage. For the Chinese broccoli, separate the leaves from the stalks, chop the stalks into small pieces and the leaves into strips.
- Tear the enoki mushrooms into smaller chunks.
- Chop the chicken into small chunks so everything is a similar size.
- Cook your noodles as per packet instructions and drain. NOTE: do not add the seasoning packets these will be added later on.
- To your wok (I use an electric one), add all your veggies to the wok as well as your garlic and ginger paste.
- Add a little bit of water and add the lid to steam the veggies for about 5 minutes, then remove from the wok.
- Add a little bit more oil to the wok and add the chicken.
- Add one of the flavouring packets from the noodles plus sweet soy sauce (kepis manis).
- Once the chicken is almost cooked, add back in your veggies, as well as the enoki and the leaves of the Chinese broccoli.
- Add a little more water and add the lid to steam for 1 minute.
- Once everything's cooked, add the cooked noodles to the wok with an extra drizzle of sweet soy sauce plus the second seasoning packet on top of the noodles.
- Add a drizzle of chilli oil to taste.
