Stir-Fried Ramen with Date-Miso Caramelized Chicken, Charred Napa Cabbage and Crispy Oyster Mushrooms

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the oyster mushrooms with cornstarch, a pinch of salt, black pepper, and 15 ml (1 tbsp) vegetable oil. Spread on a tray and roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp.

2. 2

   2. Meanwhile, make the glaze: in a bowl combine the white miso, chopped dates, 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, honey, chicken stock or water, lime zest, half of the grated ginger, and half of the chopped garlic. Stir until you have a thick, smooth sauce.

3. 3

   3. Season the chicken strips with salt and black pepper. Heat a wok or large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Add the chicken and stir-fry for 5 to 6 minutes until browned and cooked to a safe internal temperature of 74 °C / 165 °F.

4. 4

   4. Add the glaze to the chicken and cook for 2 to 3 more minutes, stirring, until the sauce clings to the meat and lightly caramelizes. Transfer the glazed chicken to a plate and set aside.

5. 5

   5. Bring a pot of water to a boil and cook the ramen noodles according to the package directions, usually 3 to 4 minutes, until tender but still springy. Drain and briefly rinse with warm water to stop the cooking. Toss with 5 ml (1 tsp) toasted sesame oil to prevent sticking.

6. 6

   6. In the same wok, add the remaining toasted sesame oil and stir-fry the white parts of the scallions, the remaining garlic, and the remaining ginger for 30 seconds until fragrant. Add the napa cabbage and cook for 2 to 3 minutes over high heat so it chars on the edges while keeping some bite.

7. 7

   7. Add the ramen noodles to the wok along with the remaining 15 ml (1 tbsp) soy sauce, the remaining 15 ml (1 tbsp) rice vinegar, and the mild chili flakes. Stir-fry for 1 to 2 minutes so the noodles absorb the flavor and combine with the cabbage.

8. 8

   8. Return the glazed chicken to the wok and toss for 1 minute to blend the sauce through the noodles. Taste and adjust salt if needed.

9. 9

   9. Divide the noodles among plates or bowls. Top with the crispy oyster mushrooms, green parts of the scallions, toasted sesame seeds, and lime wedges for squeezing over just before serving.