Szechuan Chicken Ramen Stir-Fry

Ingredients

sauce 

- 2 teaspoons honey

- miso sauce concentrate 

- 2 tablespoons soy sauce 

- 5 table spoons red wine vinegar 

- 2 tablespoons Szechuan paste

main

- 4 1/2 oz ramen noodles 

- 10 oz chicken 

finish and serve 

- 1 tablespoon sesame seeds 

- 4 oz red cabbage and shredded carrot mix

- 4 oz Bok Choy and napa cabbage

2 taaspoons sriracha

Directions 

- wash and dry produce 

- in a small bowl combine honey, miso sauce concentrate, soy sauce, Szechuan paste, half of the red wine vinegar, 2 cups water, and 1/4 teaspoon sugar. (for 4 serving add all the vinegar, 3 3/4 cups water, and 1/2 teaspoon sugar.)

-break noodles in half 

- prep chicken into small pieces 

- cook noodles 

- heat a drizzle of oil in a large pan over medium- high heat. add chicken in a single layer and cook, undisturbed, until just starting to brown. 1-2 minutes.

- stir in noodles and sauce mixture.

- increase heat to high. cook, stirring constantly, until chicken is cooked through,  noodles are tender and sauce has thickened. 6-8 minuets.

- remove pan from heat: add red garbage and carrot mix and bok choy and Napa cabbage to pan with chicken and noodles. stir until veggies are slightly wilted and coated in sauce.

- taste and season with salt and pepper 

- top with sesame seeds and sriracha.