Ingredients:

  • 4 packs Instant Ramen Noodles (discard seasoning packets)
  • 2 tbsp Neutral Oil
  • 2 tbsp Unsalted Butter
  • 3 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Brown Sugar
  • 1 tbsp Oyster Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Sriracha
  • 1 lb Chicken Breast, thinly sliced
  • 4 cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 2 Green Onions, sliced
  • 1 tbsp Everything Bagel Seasoning

Instructions:

  1. Par boil the noodles. Drop the 4 packs of ramen into boiling water for exactly 2 minutes until barely pliable but still firm. Note: They will finish cooking on the griddle.
  2. Drain and rinse. Shake them under cold water to stop the cooking and remove excess starch.
  3. Whisk the glaze. Combine soy sauce, brown sugar, oyster sauce, sesame oil, and sriracha in a small bowl.
  4. Sear the chicken. Heat 2 tbsp oil on the griddle over high heat. Spread the 1 lb chicken slices until golden brown and opaque.
  5. Sauté the aromatics. Push the chicken to the cool side. Add the 4 cloves garlic and 1 tsp ginger to the center for 30 seconds until fragrant and sizzling.
  6. Fry the noodles. Add the 2 tbsp butter to the griddle. Toss in the drained noodles and spread them out.
  7. Achieve the crisp. Let the noodles sit undisturbed for 2 minutes until the bottom layer is charred and crackling.
  8. Incorporate the glaze. Pour the sauce mixture over the noodles and chicken.
  9. Toss and emulsify. Use tongs to mix everything together for 1-2 minutes until the sauce is velvety and clings to the noodles.
  10. Final Garnish. Sprinkle with the 2 sliced green onions and 1 tbsp everything bagel seasoning before serving.