made this last nite and had to share. supper easy + fast + yummy! my three musts in my book.when mid afternoon rolls around, based on what i have on hand, i start paging thru my recipe collection, cookbooks or my epicurious iphone app (a must have!). nope, i'm not the super plan/shop ahead type, as much as i try, i can only get into that mode if i have company coming over! so, here i am paging thru a free copy of cooks' country i got last year. here, not even dog-eared, is this super fast, easy recipe. what was i thinking? this will definitely be on permanent rotation. enjoy!
3/4 c soy sauce
1/4 c rice vinegar
1.5 tbsp grated fresh ginger (omitted since didn't have)
1/2 c sugar
1 tbsp cornstarch (substituted flour)
3.5 c water
4-3oz. packages of ramen noodles (seasoning packs discarded)
1-16oz. bag of coleslaw mix
2 boneless skinless chicken breasts cut crosswise into 1/4" slices
1 tbsp vegetable oil
1. simmer soy sauce, vinegar, ginger, sugar and cornstarch in large saucepan over medium heat, whisking often until thickened, 2-3 min. pour half out in large bowl. add water to remainig soy sauce mixture in saucepan. boil. add ramen and cook until tender, 4 min. cover & keep warm.
2. pat chicken with paper towels. heat oil over medium-high heat. add chicken and cook until no longer pink, 1 min per side. transfer chicken to bowl of reserved soy sauce mixture, toss to coat. transfer noodles to platter and top with chicken.
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