Ramen Stir Fry

I apologize for not being consistent with the posts, it's been a pretty hectic week.
I've been working a lot, and if I'm not working, I would probably be in the library editing wedding photos (which reminds me that the deadline is today! dang!)

Hakubaku Organic Noodles! A new staple in my cupboard!

I love the packaging too. Very elegant ;)

I made ramen stir fry for last Wednesday's dinner with Hakubaku ramen noodle and a bunch of stuff that I have laying around in my fridge. I reckon it's a good way to use up leftovers, making sure that you're not wasting anything.
It was my first time trying Hakubaku noodle and I love it!
The noodle has a good body and texture, without being too tough but not mushy either and its cooked in 4 minutes!
Simple, easy and healthier choice whenever I'm craving for noodles.
It's also organic and 98% fat free (I usually don't really pay attention to fat free products, but I'm just going to put this up for the sake of information).
I really want to go organic these days.. It seems healthier but the price tags on organic food are not very college-student friendly. But I'm going to try it soon!

Ramen Stir Fry

Ingredients:

• 1 serving of Hakubaku Ramen noodle
• 1/4 chicken breast sliced into small strips 
• 2 white mushrooms washed and sliced
• 1/4 cup of shredded carrot
• 1 tbsp of ginger (cut into thin long strips)
• 1 tsp minced garlic
• sesame oil
• vegetable oil
• salt & pepper
• corn syrup / honey
• soy sauce
• chilli flakes
• Lemon wedge
• green onion (for garnish)

1. Marinate the sliced chicken breasts in 1 tbsp of soy sauce mixed with a little bit of ginger. Set aside

2. Cook the noodle in a pot of boiling water for 4 minutes and then rinse with cold water to stop the cooking process, set aside. 

3. In a hot pan (medium heat), and 2 tsp of vegetable oil and add the mince garlic. Sautee with for a while until aromatic.

4. Add the shredded carrots and remaining ginger

5. Add the marinated chicken strips and cook for about 2 minutes. Add sesame oil if needed

6. Add the noodle and mushroom, stir them together quickly (to prevent mushroom getting too soggy)

7. Season it with salt & pepper, a dash of corn syrup / honey for sweetness and chilly flakes for extra kick.

8. Turn off the heat and squeeze lemon juice out of the lemon wedge directly and give it a good mix.

9. Sprinkle some chopped green onion on top before serving.

I have tons of excuses to put my Santoku knife in action. ha!

Very humble ingredients and dish

*ps. This recipe is good for one generous portion for one hungry person, or two smaller portions for two people.. Or if you live by yourself like me  (forever alone),  I divided mine into two and ate the leftover for breakfast the next morning.