Chicken and Ghost Pepper Yakisoba

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This might just be one of the most versatile recipes you’ll ever come across. It’s great for a filling dinner, or you can pack it into lunchbox containers and take it to work with you. If you really wanted, you could pack it for a picnic or bring it to a potluck.

Now, we know that not everyone can handle the heat of the ghost peppers as you can, but that just means there is more for you to enjoy.

Once you make this recipe (which serves about 6 people), it keeps well in the fridge for several days so you can enjoy it every day for almost a week if you want. And, you’re going to want. We’re sure of that.

Ingredients

For the ghost pepper sauce

1-2 tablespoons Mad Dog 357 Ghost Pepper Hot Sauce

1 clove Garlic, minced

¼ cup Worcestershire sauce

¼ cup Soy sauce

2 tablespoons Ketchup

1 tablespoon Sugar

For the noodles

2 packages Instant noodles, (like Ramen, discard the seasoning packets)

Water, boiling, to cover the noodles

1 teaspoon Olive oil

For the stir-fry

2 tablespoons Vegetable oil

2 Chicken breasts, cut into strips

1 large Onion, thinly sliced

½ head Green cabbage, thinly sliced

2 Carrots, grated

1 head Broccoli, cut into bite-sized pieces

Preparation

Combine the Mad Dog 357 Ghost Pepper Hot Sauce with the remaining ingredients for the ghost pepper sauce in a small mixing bowl. Mix well, then set aside.

Place the instant noodles in a large bowl and pour over enough boiling water to cover. Allow the noodles to cook and soften, for 2-3 minutes, then drain the noodles and toss with the olive oil. Set aside.

TIP: Ensure you’ve prepped all the vegetables for the stir-fry in advance as the recipe moves very quickly and you won’t have time to chop and prepare in the middle.

To prepare the stir-fry, heat the oil in a wok over medium-high heat. Add the chicken and cook, stirring regularly for 3-5 minutes, until it’s no longer pink. Add the vegetables and stir to mix and cook until the veggies are wilted, about 7-8 minutes.

Add the cooked, drained noodles to the pan, the pour over the ghost pepper sauce and stir well to combine all the ingredients, ensuring the sauce is dispersed evenly throughout.

Serve hot or pack into lunch box containers to enjoy at work.

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