1. Discard the "flavor packet" from the ramen. Too much salt! 2. Julienne the onion, pepper, and carrots. 3. Heat up the oil in a large, deep bottomed saucepan, medium heat. 4. Toss in the julienned peppers and onion. Sauté until the onions are starting to turn translucent. 5. Toss in the chicken, and cook until it is no longer pink in the middle. 6. Immediately after you put on the chicken, put a pot of water on to boil. 7. Throw in the carrots in with the pepper and onion. 8. While you wait for the water to boil, make the tonkatsu sauce. Mix the ketchup, tamari, sugar, Worcestershire sauce, rice wine, ginger, and garlic together in a bowl with a fork. 9. Break up the ramen into the boiling water (seriously, it makes life sooo much easier). 10. Put the cabbage into the saucepan, cover. 11. When the ramen's 3 minutes of cooking are up, drain it and add it to the saucepan. 12. Add the tonkatsu sauce, toss to even coat everything, cook for about 2 minutes. 13. If you want to get fancy, throw in some scallions. Yum!. 14. Done! Be sure to not eat it all at once, you'll get sick. ---------------------------------------------------------------------------
Nutrition
Ingredients
