Buldak Spicy Korean Stir Fry Ramen Homemade - Seafood Portal

Ingredients

• 2 blocks (approx. 160g) Instant Ramen Noodles (discard seasoning packets) or 180g fresh ramen
• 1 tbsp (15 ml) Neutral Cooking Oil (e.g., groundnut, canola)
• 225g (8 oz) Boneless, Skinless Chicken Thighs, sliced into thin strips
• 1 medium (approx. 150g) White Onion, thinly sliced
• 1 large Red Bell Pepper, julienned
• 100g (3.5 oz) Cabbage (Napa or Green), thinly shredded
• 4 cloves Garlic, minced
• 1 tbsp (15 ml) Fresh Ginger, grated
• 3 tbsp (45 ml) Gochujang (Korean Chilli Paste)
• 1 tbsp (15 ml) Gochugaru (Korean Chilli Flakes)
• 2 tbsp (30 ml) Low-Sodium Soy Sauce
• 1 tbsp (15 ml) Rice Vinegar
• 1 tbsp (15 ml) Honey or Brown Sugar
• ½ tsp (2.5 ml) Black Pepper
• ½ tsp (2.5 ml) Cayenne Powder or Ghost Pepper Flakes (Optional Heat Booster)
• 120 ml (½ cup) Chicken Stock or Water
• 1 tsp (5 ml) Toasted Sesame Oil
• 2 tbsp (30 ml) Spring Onions (Scallions), sliced finely for garnish
• 1 tbsp (15 ml) Toasted Sesame Seeds, for garnish
• Optional: 1 large Egg Yolk per serving