Chicken Stir-fry with Ramen Noodles

Ingredients:

• 3 packages of instant noodles (no seasoning needed)
• 1/3 cup soy sauce
• 1 tbsp. grated ginger
• 1 tbsp. honey
• 1 tbsp. white wine vinegar
• 2 cloves garlic, grated
• 2 tbsp. l. canola oil
• 4 boneless, skinless chicken thighs, thinly sliced
• 2 small carrots
• 220 g of young peas in pods
• 2 bell peppers of different colors, chopped
• 400 g of wild mushrooms
• 1 cup onion, thinly sliced
• 4 green onions, thinly sliced, plus extra for serving
• Roasted nuts for filing
• Sriracha sauce for serving
• Lime wedges for serving

Preparation:

1. In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic, and 1 tablespoon of canola oil. Place the chicken in the marinade and let it marinate for 15 minutes.
2. Meanwhile, use a vegetable peeler to peel the carrots into strips. You should get about 1 cup of carrot strips.
3. Bring a medium saucepan of water to a boil. Remove from heat and add the noodles. After 2 minutes, drain.
4. Heat 1 tablespoon of canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Fry the chicken pieces in the hot oil, stirring constantly, for 5 minutes, then transfer them to a plate.
5. Add the bell pepper, peas, mushrooms, onion, and carrot to the same oil and fry, stirring constantly, for 30 seconds. Add 1/4 cup water and scrape up any browned bits.
6. Add the chicken, noodles, remaining marinade, and green onions back to the pan. Stir-fry for about a minute to combine. Serve the noodles immediately, drizzled with hot sauce, sprinkled with green onions and nuts, and garnished with lime wedges.