• Ingredients:
  • 2 large boneless skinless chicken breasts
  • 8oz package of sliced FunGuy white button mushrooms
  • 3 spring onions
  • 2 cloves garlic
  • 1 inch ginger root
  • 2 tablespoons mirin
  • 1 tablespoon light soy sauce
  • 2 packages ramen noodles
  • water
  • 2 tablespoons sesame oil
  • sesame seeds

Sometimes all you want is something simple for dinner with no frills, but still completely tasty. If that’s you tonight,  then we recommend this ramen noodle stir-fry chicken and FunGuy mushrooms tossed in a salty-sweet mirin sauce! 

While this recipe may seem to take a little longer for something so simple when everything is cooked from scratch, don’t worry there’s a solution!  Cut the time taken to less than 15 minutes by using left over, already cooked chicken breast!

DIRECTIONS:

  1. On a cutting board, cut the chicken breasts into 1 inch cubes and transfer them to a bowl along with the sliced FunGuy mushrooms and cover until ready to use. 
  2. On a clean cutting board cut the spring onions into 1 inch long pieces, reserving some of the tops to slice for garnish. Mince the garlic and grate the ginger. In a bowl, whisk the mirin, soy sauce, ginger, and garlic together and pour half of it over the chicken and mushrooms and toss well to coat them well. 
  3. Bring a pot of water to a boil over high heat. Add the ramen noodles and allow them to cook 3 minutes. Strain the noodles of any excess water and set them aside.
  4. Heat the sesame oil in a wok over medium high heat and add in the chicken and mushrooms. Saute them about 6-8 minutes, or until the chicken is almost cooked through. Add the spring onions to the pan and saute another 5-6 minutes or until the chicken is fully cooked and no longer pink in the middle. 
  5. Add the reserved ramen noodles and the sesame seeds to the pan and cook another 2-3 minutes. Turn off the heat. 
  6. Serve the stir-fry immediately with the reserved spring onion on top. 

Have a Fun meal!