I was feeding five, so you may want to pare this down a bit. Or not, but it’s a fair amount of food. We have teenagers.
And, so, to begin: While the wok is heating up, take five strips of bacon, and cut them into rough squares. Add a splash of vegetable oil to the wok, and start frying the bacon. When the bacon is starting to crisp, remove from the wok and set aside. Grab your chicken breasts, cut them into cubes, or chunks, and add them to the wok. Let the chicken cook, stirring constantly, in all that delicious bacon essence until they’re nearly done.
Now, it’s time to really bring on the magic. Add a little over three cups of chicken broth to the wok, and let it heat up. Take your Ramen packets, open them, and toss out the flavor pouches. They are not needed today. Break the noodle bricks in half, and add them to the wok as well. Also, put in around 1/4c of pastis. Simmer for 3-4 minutes until the noodles are soft. Most of the liquid should be gone as well (it gets absorbed by the noodles. Don’t ask me why).
Next, it’s time to appease your mom. Add about 3 cups of frozen veggies – I like peas and broccoli, but really, add anything that suits your taste. Keep stirring constantly – this is a stir-fry, after all – while the veggies cook.
When the veggies are done, add a little soy sauce, sesame oil, and mirin to taste – pretty much a splash of each. I never measure. Add the bacon back in, and toss everything to mix thoroughly.
Serve, and enjoy! If there’s any liquid left in the wok, try and leave it there when plating. It’s not needed, and will just end up left in the bottom of the bowl.
- 2 chicken breasts (1 to 1-1/2 pounds these days)
- 3-4 cups chicken broth
- 4 packets of Ramen. But, you’re on the internet, so you probably already have this.
- Whatever frozen veggies you have lying around. Peas and broccoli are what I used.
- Pastis (fish sauce) – if you’ve cooked with me before, you have this too. Otherwise, hit your local Asian market.
- Soy sauce
- Sesame oil
- Mirin (rice seasoning, not vinegar)