Step by step

Method

5 steps

1. 1

   Stir the soy sauce, sesame oil, and brown sugar in a small bowl. In another bowl, mix the mayonnaise and sriracha. Set both sauces by the stove.

2. 2

   Crush the dry ramen block in its package or with a rolling pin, then discard the seasoning packet. Chop the chicken into ½-inch pieces, mince the garlic, grate the ginger, and slice the green onions.

3. 3

   Heat the cooking oil in a large skillet over medium-high heat. Add the chicken in one layer and cook for 3–5 minutes, stirring once or twice, until the centers are no longer pink. Add the garlic and ginger halfway through so they smell fragrant but do not scorch.

4. 4

   Add the coleslaw mix and stir-fry for about 2 minutes, until the cabbage softens at the edges but still has some snap. Pour in the soy sauce mixture and cook 1–2 minutes more.

5. 5

   Turn off the heat and fold in the crushed ramen. Drizzle with sriracha mayo and scatter the green onions over the top while the ramen is still crisp.