Kung Pao Ramen Noodles

From Mel's Kitchen Cafe

Note: The sauce in this dish may seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving.

INGREDIENTS

• 3 tablespoons canola oil
• However many eggs you are feeling at the moment
• 1 red bell pepper, cored and sliced thin
• 1/2 cup roasted unsalted peanuts (I didn't do it, but if i ever do I will probably use crushed peanuts)
• 3 garlic cloves, finely minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon red pepper flakes (add more if you want more heat)
• 3 1/2 cups low-sodium chicken broth
• 4 (3-ounce) package ramen noodles, discard seasoning packets
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 4 scallions (green onions), sliced thin

DIRECTIONS

1. In a 12-inch nonstick skillet, heat 2 tablespoons of the canola oil over medium to medium-high heat until it is hot and rippling.  Add the red bell pepper and the peanuts and cook until the pepper is softened, 2 to 3 minutes. Remove the mixture into a bowl, trying to leave as much oil as possible behind in the skillet. Cook eggs, adding more oil if needed and add them to bowl with veggies
2. Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minutes. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about 2-4 minutes.
3. Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

Notes from Jill's Kitchen: I changed the sauce a little bit because I am tired of buying various bottles of Asian sauces for recipes, so I have decided that if a recipe calls for a new one I am going to say screw it and use whatever I already have. It turned out great, if not a liiiiiittle too spicy, so I'll have the watch the red pepper flakes next time.