12ozpackaged ramen noodles4-6 packages depending on the size
1lbboneless, skinless chicken breastcut into bite-sized pieces
4cloves of garlic
1red bell pepperdiced
3/4cupHouse of Tsang's General Tso Stir-Fry Saucemore as needed
Bring a large pot of water to a rolling boil. Add the ramen noodles, and cook per manufacturer's instructions. Drain and rinse with cold water. Set aside.
Heat the canola oil in a large wok or nonstick skillet over medium to medium-high heat. Add the chicken and season with salt and black pepper. Cook for about 5 minutes or until brown on all sides and cooked through. This should happen rather quickly if you are using a wok. It will take longer if you are using a nonstick skillet.
To the wok with the chicken add the garlic, ginger paste, mushrooms, broccoli, red bell pepper, carrots and sliced green onions. Cook until just tender, about 5 minutes.
Add the egg to the wok and let sit until the eggs just begin to set and then scramble them into the veggie mixture. Add the noodles and toss to combine the ingredients. Remove from heat and drizzle House of Tsang's General Tso Stir-Fry Sauce on top. Toss to coat fully.
Serve the stir fry immediately topped with chopped cilantro. Drizzle more stir-fry sauce as needed. Enjoy!
Prep time includes chopping of chicken and veggies.