| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- One 3-ounce package instant ramen noodles (seasoning packet discarded)
- 1 1/2 teaspoons toasted sesame oil
- 2 tablespoons vegetable oil
- 8 ounces ground chicken
- 1 tablespoon oyster sauce
- Kosher salt and freshly ground pepper
- 2 cups shredded coleslaw mix
- 6 scallions, chopped
- 8 large eggs
- 2 tablespoons pickled ginger, sliced into thin strips
- 12 ounces baby bok choy, halved lengthwise
Instructions
- Bring a medium saucepan of water to a boil. Add the noodles and cook until al dente, about 2 minutes. Drain and toss with 1/2 teaspoon sesame oil; set aside.
- Heat 2 teaspoons vegetable oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the chicken and 2 teaspoons oyster sauce; season with salt and pepper. Cook, stirring, until the chicken is no longer pink, 2 to 3 minutes. Add the coleslaw mix, scallions, remaining 1 teaspoon sesame oil and a big pinch of salt. Cook until the coleslaw wilts, about 2 minutes. Remove the mixture to a bowl and wipe out the skillet.
- Whisk the eggs, pickled ginger, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the ramen and the chicken mixture. Heat 1 tablespoon vegetable oil in the skillet over medium heat. Add the egg mixture and reduce the heat to medium low. Stir gently with a rubber spatula until the eggs start setting, about 1 minute. Cook, undisturbed, until golden brown on the bottom and almost set on top, 7 to 8 minutes. Invert the frittata onto a plate, then slide back into the skillet and continue to cook until the egg is set, 3 to 6 minutes longer. Transfer to a platter.
- Meanwhile, heat the remaining 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy, remaining 1 teaspoon oyster sauce and a pinch each of salt and pepper. Cook until crisp-tender, 4 minutes. Serve with the frittata.
Nutrition Facts
| Calories | 430 |
| Total Fat | 26 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 421 milligrams |
| Sodium | 916 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 3 grams |
| Sugar | 4 grams |
| Protein | 27 grams |
Reviews
The whole family loved the recipe! My only comment is this: why use an ovenproof skillet when it never goes in the oven? My only ovenproof skillet isn’t the best for nonstick cooking so we had a hard time flipping it without it burning on the bottom. Next time I will definitely use a deep nonstick skillet, but will definitely make again!
Made this dish for my family and everyone enjoyed it, even my kids. The noodles made this dish kid friendly for my family. It came together easily and tasted great! Very hearty. I used a plate to flip as the recipe recommended and it worked perfectly.
Made this last night – delicious! I finished it in the oven under the broiler for about 5 minutes instead of flipping. There were some loose pieces on the top which I thought would fall on the floor if I attempted to flip.