2packagesramen noodles (3-ounces each), seasoning packets discarded (see note)
⅓cuplow-sodium soy sauce
¼cupunseasoned rice vinegar
2teaspoonschili garlic sauce (see note)
1teaspoonbrown sugar
1teaspoonsesame oil
1tablespoonolive oil
1poundground chicken or ground turkey
Salt and pepper
1tablespoonfreshly grated ginger (or ginger paste or cubes - see note)
4 to 6clovesgarlic, finely minced
1cupfrozen peas
4 to 6green onionswhite and green parts, chopped
Coarsely chopped cashews or peanuts
Instructions
In a medium pot of lightly salted boiling water, cook the ramen noodles until al dente according to package directions. Drain, rinse with cool water, and drain again. Set aside.
In a small bowl, whisk together the soy sauce, vinegar, chili garlic sauce, brown sugar and sesame oil. Set aside.
In a 12-inch nonstick or cast iron skillet, heat the 1 tablespoon olive oil over medium heat and add the ground chicken or turkey. Season lightly with salt and pepper. Cook for a minute or so, breaking the meat into small pieces as it cooks.
Add the ginger, garlic, and the white parts of the green onions, and continue to cook, until the meat is no longer pink. Drain excess grease, if needed.
Add the drained noodles to the skillet.
Whisk the sauce to recombine. Add it to the skillet with the frozen peas. Toss and stir, cooking over medium heat, until the peas are heated through.
Sprinkle with green onions and cashews. Serve immediately.
Notes
Ramen: I've made this recipe with every day ramen noodles and also with rice ramen (the Lotus Foods brand, found at Costco). If using dry ramen noodles that come in a bulk-style package, use two "bricks" of ramen about the same size as the typical packages of ramen from the grocery store, or weigh out the equivalent (you'll need 6 ounces dry ramen total). Chili Garlic Sauce: dial down the chili garlic sauce, to taste, for less kick, if needed. Ginger: when it comes to ginger, several options work in this recipe. Freshly grated ginger (freeze knobs of ginger and grate, from frozen, on small holes of a box grater - no need to peel). Ginger paste (often found in tubes in refrigerated produce section). Ginger cubes (usually found in freezer section - I also use frozen garlic cubes for the garlic called for in the recipe).