Almond Chicken Stir-Fry & Noodle Cake

This is an easy stir-fry recipe that you will be able to make without looking at the recipe after the first time. Also, the chicken recipe is really good if you want to make chicken for a salad or some other dish. Coating chicken with egg white and cornstarch gives them a light and velvety texture.

Ingredients:

2 packages of Chicken flavored Ramen noodles

1 egg white

2 tablespoons of corn starch (divided)

1 pound chicken tenders

1 tablespoon vegetable oil

1 tablespoon ginger root

2 garlic cloves, pressed

1/4 cup silvered almonds (divided)

1 can of chicken broth (about 15 ounces)

2 bags of stir-fry vegetables (I use Birds Eye.)

1/2 teaspoon of pepper

1. For the chicken, lightly whisk egg white in a medium sized bowl. Add 1 tablespoon of the cornstarch and one season packet from the ramen noodles. Slice chicken into 1-inch pieces. Toss with mixture and set aside.

2. Place almonds in the skillet and cook over medium-high heat for 3-4 minutes or until toasted. These are easy to burn so watch them! Remove from skillet and set aside.

3. Prepare noodle cake (directions follow) and steam bags of vegetables according to package instructions. While noodle cake and veggies cook, add oil to skillet over medium-high heat for 1-3 minutes or until shimmering. Add coated chicken pieces to skillet. (They will probably all be stuck together so break them up.) Cook and stir for 4-6 minutes or until center of chicken is no longer pink. Remove chicken from skillet and keep warm.

4. To finish stir-fry, whisk together chicken broth and 1 tablespoon of cornstarch. Add to skillet and bring to a simmer, stirring frequently. Add ginger root and garlic to skillet. Heat until fragrant, stirring constantly. Add cooked vegetables and chicken to skillet; simmer 1-2 minutes until heated through. Stir in half of the almonds. Serve over noodle cake and sprinkle with remaining almonds and pepper.

Noodle Cake Directions:

1. Prepare both packs of noodles on stove or in microwave. Drain water off and add remaining packet of seasoning and 1 tablespoon of oil.

2. Lightly spray a 10-12 inch skillet with vegetable oil or non-stick spray; heat over medium-high heat 1-3 minutes or until hot.

3. Add noodles to pan. Gently press to form a cake. Noodles will need to cook at least 3-4 minutes (if not longer) on each side until golden brown. Lift edges to make sure the first side is done before attempting to flip or it will fall apart. You will need 2 spatulas to flip - or at least I do. Mine typically looks better and is browner than in the picture below. I had to rush because I had a 2-year latched to my leg. Cut into wedges like a pizza and serve.