Mexican-Style Fajita Ramen

Recipe, With A Creamy Yippee Noodles Twist

This Mexican-Style fajita ramen recipe takes the smoky, punchy flavours of the classic chicken fajita, folding them into a creamy noodle sauce, and instead of the penne or rigatoni that is used in the OG, this one uses Yippee Noodles instead. This change means the noodle portion of the dish goes from a 10-minute boil to closer to three minutes. This noodle dish is made in one pan and is perfect for busy weeknights. It features the protein-rich chicken breast, bell peppers, and the typical Indian spices. The masala base of this noodle recipe uses the same spice combination used in the fajita seasoning, like chilli powder, smoked paprika, dried oregano, ground coriander, and cumin, which is bloomed in the pan with garlic before the tomato purée and cream go in. Using fresh cream keeps the sauce closer to what's easily available locally, without changing the method. Cooking the chicken first and in the same pan building the pepper and onion base means you get extra flavour into the sauce. The only extra utensil you need is a pot to cook the Yippee Noodles in boiling water for about three minutes. After the noodles are mixed with the protein, peppers and the Mexican-inspired spices, the dish is finished with a scatter of chopped coriander or parsley and a handful of grated cheese, which will melt into the warm sauce. Add a wedge of lime as an ode to this dish’s Mexican flavours.