👨‍🍳🧑‍🍳 Happy Tuesday, Chefs!

Tonight’s move? Big flavor, minimal effort. The kind of weeknight dinner that tastes like you disappeared into a tiny Tokyo noodle bar for the weekend and came back with secrets. 🍜🔥

Sweet-spicy ramen gets tangled up with savory chicken, silky cabbage, glossy sauce, and just enough heat to keep things interesting. Cozy skillet energy, built for oversized bowls, cold wine pours, and second helpings straight from the pan.

👇 Scroll to build your perfect cozy Tuesday night in.

Cheers,
~thebacklabel crew🍷🔥

Recipe By: @hopefulfoodfinds

WATCH the Video!

🍜 Fun Fact: Instant ramen became a college campus survival icon in the ‘70s, fueling late-night study sessions, questionable decisions, and generations of broke food lovers.

1 lb ground chicken
1 small onion, chopped
1 tbsp avocado oil
1 tsp sesame oil
16 oz coleslaw mix or shredded cabbage
6 oz Momofuku ramen noodles
Salt and pepper, to taste

Sauce:
1/3 cup soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 clove garlic, minced
1 tsp. sriracha (optional)

1️⃣ 🥢 For the sauce, whisk together the soy sauce, honey, vinegar, garlic, and sriracha until glossy, sweet, spicy, and deeply addictive. Set aside and let the flavors get acquainted.

2️⃣🔥 In a large skillet over medium heat, warm the oils and cook the onions until soft and fragrant. Add the ground chicken, season generously with salt + pepper, and cook until beautifully browned and caramelized around the edges.

3️⃣🥬 Toss in the coleslaw mix and let everything soften together for about 5 minutes, until the cabbage turns silky and absorbs all that savory skillet energy.

4️⃣🍜 Meanwhile, boil the ramen noodles for about 2 minutes until tender. Drain well, then slide the noodles directly into the skillet.

5️⃣🥢 Pour over the sauce and toss until every noodle is glossy, tangled, and coated in that sweet-spicy umami magic.

6️⃣🌿 Finish with scallions, sesame seeds, crushed peanuts… maybe all three. Pour a glass of wine and enjoy your cozy little noodle night situation.

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