We’ve got noodles on our mind and are here with a fun recipe using local maker @umiorganic ramen noodles! They’re super versatile and delicious and we’re sure you’ll love them just as much as we do!
PREP: 20-25 MINS // YIELD: 3-4 Servings
| 3 boneless, skinless chicken thighs
| 1/2 c @portlandsyrups Mango Habanero Syrup
| 1/8 c soy sauce
First combine syrup, soy sauce, fish sauce, ginger, orange juice, and sriracha. Whisk and set aside. Dice up chicken into bite size chunks. Pour half of the sauce over chicken and let sit for 30 minutes to allow flavors to come together. Take remaining half of sauce and bring to a light boil, remove a tablespoon of sauce and mix with 1 tsp cornstarch and whisk well. Add your cornstarch mixture back into hot sauce, whisk together, bring back to a low boil then remove from heat. Pour marinade off of your chicken then cook in a single layer in a greased pan at medium high heat, flipping once to cook both sides. Once noodles and chicken are done place them together in a large bowl. Add in the mango and pour the thickened sauce over everything. Toss well to combine and garnish with fresh cilantro.
Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate.
Ingredients: Water, cane sugar, mango pure, habanero peppers, lemon-lime extract, citric acid.