- 5 3 ounce packages Instant Ramen Noodles, (discard seasoning packet)
- 1/2 pound Chicken Breast, thinly sliced
- Salt and Pepper
- 3 tablespoons Olive Oil
- 1 small Onion, diced
- 1 10 ounce package Shredded Cabbage
- 2 cloves Garlic, minced
- 2 teaspoons Fresh Ginger, grated
- 1/3 cup Soy Sauce
- 3 teaspoons Sesame Oil
Bring a large pot of water to boil and cook ramen according to the time on the package.
Heat a large skillet on the stove over medium-high heat. Add olive oil, swirling to coat.
Season chicken with salt and pepper. Add to your pan and cook for 2-4 minutes, until browned.
Add onions and cabbage, stir to combine, and cook for 3-5 minutes.
For the chow mein sauce, mix together garlic, ginger, soy sauce and sesame oil in a bowl. Pour into your skillet and cook for 3-5 minutes.
Stir in cooked noodles and serve.
Refrigerate leftovers for 3-4 days.