SWEET AND SOUR CHICKEN RAMEN NOODLES
5 cups water for boiling ramen
2 (3 ounce package) any flavor ramen noodle, discard seasoning packet
1/2 of a medium red bell pepper, cut into 1/8-inch thick slices
6 tablespoons sugar
1 level tablespoon cornstarch
1 cup water
3 tablespoons rice wine vinegar
1/4 cup ketchup
1 1/2 teaspoon soy sauce
2 cups (1/2 pound) cooked chicken, shredded or diced
Bring 5 cups of water to boiling while preparing sauce.
Place sugar and cornstarch in 12-inch skillet. Whisk to thoroughly combine. Turn heat to medium. Add water, vinegar, ketchup, and soy sauce. Bring to a boil, whisking constantly until sauce begins to thicken, about 4 minutes. Stir in chicken. Turn off heat.
Add red pepper slices to boiling water. Cook 2 minutes. Add ramen. Boil 2 minutes, stirring occasionally. Drain well. Add to skillet. Turn heat up to medium low. Stir to incorporate into sauce. Cook for 1 minute.
Garnish with chopped scallion and sesame seeds to serve.
Makes 4 servings.