Ingredients
Marinade:
2 TBS peanut oil
2 TBS Asian sesame oil
2 TBS dry sherry
2 TBS soy sauce
2 TBS creamy peanut butter
2 TBS hoisin sauce
2 TBS rice vinegar
2 Tsp curry powder
1.5 lbs chicken breast, skinless and thinly sliced
1 pkg dried Ramen noodles
1 lb green beens, trimmed and washed
2 TBS vegetable oil
1 1/2 TBS chopped garlic
1 Tsp fresh red pepper
1 Tsp minced ginger
1 cup chicken broth
2 TBS soy sauce
2 TBS rice wine or dry sherry
Black pepper to taste
Preparation
In a medium bowl, wish together the marinade ingredients. Add chicken to bowl and let marinade in refrigerator for at least 1 hour.
Bring a large pot of water to a boil. Cook Ramen until tender yet firm, about 3 mins. Remove and drain.
Heat 1 TBS of oil in a wok over high heat and stir fry the garlic and ginger until fragrant, about 10 seconds. Add chicken and stir fry until tender, 3-4 minutes. Remove and transfer to a bowl.
Add the remaining oil. Stir fry the beans until tender, 3-5 mins. Remove and transfer to bowl with chicken.
Add broth, soy sauce and rice wine to wok. Bring to a boil over high heat. Add noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened, 2 to 3 minutes. Return the chicken and beans to the skillet and toss to mix the ingredients thoroughly. Season with salt and pepper.
