Get the taste of Chinese takeout in this fresh and tasty stir fry recipe. Ramen noodles replace rice to make this an easy weeknight meal.
Discard seasoning packets from noodles or save for another use. Cook noodles as directed on package in an 11-inch Good Cook Stir Fry pan [LINK: http://www.amazon.com/Good-Cook-Classic-Inch-Stir/dp/B001CCY7XG/ref=sr_1_2?ie=UTF8&qid=1438276817&sr=8-2&keywords=Good+Cook+wok ]. Drain. In a large bowl, toss noodles with 1 tablespoon of the olive oil (to keep the noodles from sticking); cover to keep warm. In the same pan, heat remaining 2 tablespoons olive oil over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 5 about minutes or until chicken is no longer pink. Sprinkle lightly with salt and pepper. Add broccoli, mushrooms and bell pepper. Stir-fry 2 to 3 minutes or until broccoli and bell pepper are crisp-tender. Stir in sesame oil, broth and soy sauce. Add noodles; toss until combined. Remove from heat. Toss again with onions and cilantro. Serve immediately.