Back in college I survived on Ramen noodles and I remember telling myself once I started working I would never eat food of such low nutrition and superiority. Well, the other day at the grocery store I happened to come across Ramen noodles and had a culinary ‘aha’ moment.
After making a delicious bowl of spicy noodles I don’t look at Ramen noodles with disgust but with appreciation. Not only are they a cooks best friend because they are quick and easy to cook , they can also be used as a base to fantastic noodle dishes.
- Start by cooking noodles per package instructions. Once noodle are cooked run them under cold water so they don’t continue to cook and set aside.
- Prepare all the vegetables and season chicken strips with onion powder, soy sauce and 1 tsp of the chili paste.
- Make sure bok choy is washed thoroughly to remove any sand.
- Heat olive oil in a large wok or pan and saute onions, white part of green onions, ginger and carrots for about 2 minutes. Add garlic and remaining chili basil sauce and cook for 1 minute.