Leave out the Chicken and or the mushrooms to just make a quick simple side for a meal.
Sesame Chicken and Mushroom Noodle Bowl
2-4 Servings Ramen Noodles
1/4 Cup Soy Sauce
2 Tablespoons Mirin or Sugar
4 Cloves Garlic, minced finely
2 Tablespoons Rice Vinegar
3 Tablespoons Sesame Seed Oil
1-3 Teaspoons Sriracha
1/4 Cup Sliced Green Onions
1/2-1 Cup Shredded Cooked Chicken
1/2-1 Cup Diced Mushrooms, I used Enoki and Shiitaki
Ahead of time in a small bowl mix together the soy sauce, mirin, minced garlic cloves, rice vinegar, sesame seed oil and sriracha (to taste). Mix together and let it sit for a bit so the flavors can blend.
Bring a large pot of water to boil.
Very lightly oil a large skillet, and lightly cook the mushrooms and chicken together. 5-10 minutes.
Cook the ramen noodles according to package directions. Drain and add to the skillet.
Pour the sauce we made at the start over top of the noodles and toss everything together until noodles are coated evenly and the mushrooms and chicken are mixed throughout the noodles.
Turn skillet to very low to keep noodles warm until ready to serve. Re-toss the noodles occasionally to keep everything warm and to prevent burning.
If you just make the sauce you can make plain sesame noodles, or you can add different meats or vegetables to suit what ever you like.
What was cooking one year ago? One of my favorites for sure!