Ingredients
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2 (3 ounce) packages ramen noodles (any flavor, discard flavor packet)
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2 cups cooked chicken breasts (cut into strips or slices)
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1/4 lb fresh sugar snap pea, trimmed and string removed
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5 scallions, sliced
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1 cup peanuts, chopped (divided)
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1 (14 ounce) can bean sprouts, rinsed and drained
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1 teaspoon minced garlic
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2 eggs
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2 tablespoons oil
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cooking spray
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2 tablespoons sambal oelek
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2 tablespoons rice vinegar
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2 tablespoons sugar
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2 tablespoons soy sauce
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3 tablespoons water
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1 teaspoon lime juice
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1 teaspoon Thai fish sauce
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1/4 teaspoon sesame oil
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1 cup carrot, cut into matchstick sized pieces (about 3 carrots)
Instructions
- Break ramen noodle squares into 4ths and boil in salted water until tender, about 2-3 minutes. Drain and rinse in cold water and allow to drain until later.
- Mix all sauce ingredients in a small bowl and set aside.
- Spray a large skillet with cooking spray and bring to med/high heat. Break eggs into pan and scramble stirring constantly until just cooked. Remove eggs from pan and set aside.
- Wipe out pan if needed, and heat over high heat.
- Add cooking oil to pan.
- Add carrots and sugar snap peas and stirfry until starting to soften (about 2-3 minutes).
- Add scallions and 2/3rds of peanuts, stirfry another minute.
- Add bean sprouts and garlic and stirfry for about 1 more minute.
- Push all ingredients to the outside edges of the pan and add drained ramen noodles adding a little more oil if you need to. Stirfry one more minute.
- Add chicken and sauce mixture.
- Cook until chicken is heated through and sauce has thickened slightly.
- Stir in reserved eggs.
- Continue cooking until everything is heated through.
- Serve with remaining peanuts sprinkled on top.