1 lb boneless chicken breast, cut in strips
1 tbsp rice or white wine vinegar
1/4 tsp sesame seed oil
1/4 cup soya sauce
1/8 cup worcestershire sauce
1 tbsp oyster sauce
1 tbsp (spicy) ketchup
1 tsp sriracha hot sauce
1 tsp sugar
1 tsp hot pepper flakes
1 cup chicken broth
1/2 head cabbage, shredded
1 onion, thinly sliced
2 medium carrots, thinly sliced
1 green pepper, cut in strips
1 package ramen noodles, seasonings discarded
sprinkle garlic powder
1 inch fresh ginger
Mix the rice vinegar and sesame oil together and stir in the chicken to coat and marinade. Refrigerate a few hours.
Have all your vegetables shredded and chopped, ready to go.
Heat a couple of tbsps of vegetable oil in a wok. Add the ginger, cook lightly 1 minute. Sprinkle garlic powder on chicken and add to the wok. Cook a few minutes until just lightly browned and cooked through. Dump the vegetables in all at once
and stir in the sauce. Heat through and pour the chicken broth in. Cover and cook 2-4 minutes. While waiting cook the ramen noodles.
Once the noodles are cooked, drain and add to the wok.