Recipe: Beijing Chicken Stir-Fry (using Ramen noodles)

BEIJING CHICKEN STIR-FRY

2 packages Ramen noodles (3 ounces each)
1/4 cup dry white wine
1/4 cup soy sauce
2 teaspoons cornstarch
1 tablespoon sugar
2 teaspoons finely chopped fresh ginger
1 pound boneless skinless chicken, cut thin strips
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 cups sliced mushrooms
2 cups matchstick-size carrot strips
1 cup red bell pepper strips
1/2 cup sliced green onions
4 cups fresh spinach trimmed, washed and drained

Cook noodles according to package directions, omitting seasoning packets. Drain well; set aside.

While noodles are cooking, combine wine, soy sauce, cornstarch, sugar and ginger in medium bowl; whisk to combine. Add chicken; toss to coat well. Set aside.

Heat oil and garlic in large nonstick skillet or wok over high heat. Add mushrooms, carrots, bell pepper and green onions; cook and stir 4 minutes. Transfer vegetables to bowl. Cover and keep warm.

Add chicken and marinade to wok; cook and stir 4 minutes or until chicken is no longer pink. Return vegetables to wok; stir to combine. Cook until heated through.

Line serving platter with spinach leaves. Arrange noodles over spinach; top with chicken mixture. Serve immediately.

Servings: 4
Source: Quick Easy & Delicious Noodles- Best Recipes