Ingredients:
1 (3 ounce) packages ramen noodles
1 1/2 teaspoons oil
1 teaspoon minced garlic
5 Thai red chili peppers, chopped (optional)
1/8 cup lemongrass, chopped fine
4 ounces boneless skinless chicken breasts, sliced thin
1/2 cup broccoli florets, chopped small
1/2 cup shredded carrots
1 cup thinly sliced fresh mushroom caps
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro
2 tablespoons chopped peanuts
1 wedge fresh limes
1 tablespoon peanut butter
1 tablespoon fish sauce
1 teaspoon minced garlic
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 tablespoon fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoon cornstarch
Directions:
Bring 2 cups water to a boil in a saucepan over medium heat.
Add ramen noodles, discarding seasoning packet.
Cook ramen, stirring occasionally, for 3 minutes.
Drain ramen, and rinse with cold water in strainer or colander; allow to drain while preparing stir-fry.
Heat 1 1/2 tsp oil in large skillet or small wok; add garlic, chilies, and lemongrass, stirring until fragrant.
Add chicken to pan and cook, stirring, for 3-4 minutes or until chicken is done.
Remove chicken from pan.
Add broccoli and 2 tbsp water to pan and steam-fry for 1 minute.
Add 2 more tbsp water And the carrots and cook, stirring, for 1 minute more.
Add 2 tbsp water and the mushrooms and cook, stirring, for an additional minute.
Add 1 tbsp water and the bean sprouts, cook 1 minute, then add the chicken and the cilantro, mixing well.
Fold in the drained noodles, working in the veggies until they are well mixed.
Top with sauce, and stir well.
Squeeze wedge of lime over all, and garnish with chopped peanuts.
Servings: 2-3
Time preparation: 15 min.
Time total: 25 min.