Serving portion for 2-3 people

Items:

• 8oz to 1 pound of your preferred dry ramen noodles (Nongshim or Mama brand)
• 1 pound chicken breast or boneless chicken thigh (base upon preference) cut into small size cubes or nuggets
• jumbo shrimp
• fresh Thai basil leaves (3-5)
• half portion of yellow onion (sliced)
• shredded cabbage
• shredded carrots

Ingredients:

• we use and recommend (Laovin It’s – stir-fried sauce) or…
• black soy sauce or regular soy sauce
• vegetable oil
• minced garlic
• Jeow Bong Spicy Paste

Preparation:

*For best results, we recommend a (wok) used over a gas burner, but if you have an electric stove top just have the temp. on high.

Bring 3-4 cups of water into boil in a pot on high and place noodles into it and stir until a soften consistency. Next place into a strainer and let it sit until noodle is drained and separated from water.

Heat skillet or frying pan with 2 tablespoons of vegetable oil and 1 teaspoon of minced garlic.  Add chicken and 2 tablespoon of Laovin It Stir-Fry Sauce and work the chicken into the marinade until close to done.

Next, add the vegetables, add another 1/2 tablespoon of Laovin It Stir Fry Sauce and work the vegetable and chicken together until cooked to preference.

Once cooked combine the ramen with the vegetables and chicken add Jeow Bong Spicy Paste (1/2 tablespoon depending on preference) and stir fry continually over medium heat for about 4-5 min.

Then plate and set aside. Then on the same pan, skillet or wok heat and add 1 teaspoon of vegetable oil, a pinch of minced garlic and shrimp. Stir fry continually until shrimp turns light pink and then add 1/2 tablespoon of Laovin It Stir Fry Sauce and stir fry until Shrimp is cooked to a dark pink. Lastly, garnished cooked shrimp along with the sauce it’s cooked in over the plated ramen and serve.