Ingredients:

  • 4 packs instant ramen noodles (discard flavor packets)
  • 2 tbsp toasted sesame oil
  • 3 tbsp unsalted butter
  • 1 lb boneless skinless chicken thighs, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 medium white onion, thinly sliced
  • 2 cups broccoli florets, small bite-sized
  • 0.25 cup low sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp chili garlic sauce

Instructions:

  1. Boil ramen noodles for exactly 2 minutes until par-boiled. Drain immediately and rinse with cold water. Toss with 1 tablespoon of sesame oil to prevent sticking.
  2. Preheat the Blackstone griddle to medium-high heat (approximately 400°F) and lightly oil the surface.
  3. Lay sliced chicken thighs in a single layer on the griddle. Sear undisturbed for 3 minutes to develop a crust. Place onions and broccoli on the side, hit with a squirt of water, and cover with a dome for 2 minutes to steam.
  4. Clear a space on the hottest part of the griddle. Melt the butter and add the minced garlic and ginger, sautéing briefly until fragrant.
  5. Add the par-boiled noodles to the garlic butter. Spread them thin and let them fry for 2-3 minutes until the edges are crispy and golden.
  6. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, and chili garlic sauce.
  7. Toss the chicken, vegetables, and crispy noodles together. Pour the sauce over the mixture and toss vigorously with spatulas until everything is evenly coated and the sauce has thickened slightly. Serve immediately.