- 3 tablespoons gochujang (Korean chile paste)
- 3 tablespoons soy sauce
- 1/3 cup water
- 2 tablespoons sesame oil
- 1 1/2 teaspoons sugar
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 cup (1-inch) slices green onions
- 1 cup thinly sliced red cabbage
- 2 cups thinly sliced button mushrooms
- 1 zucchini, thinly sliced
- 2 (3 ounce) packages ramen noodles, cooked al dente
- Reynolds Wrap® Aluminum Foil
- Preheat the oven to 425 degrees F.
- Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.
- Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.
- Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap(R) Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.
- Repeat the process 3 more times and place the foil packets on a cookie sheet tray.
- Bake in the oven for 25 minutes or until chicken is cooked throughout.
04/06/2018
recipepes.com
Spicy Korean Chicken and Ramen Noodle Packets, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
