Frittata with ramen noodles

Ingredients:

• 1 package 90g ramen noodles (no seasoning packet needed)
• 1.5 tsp. dark sesame oil
• 2 tablespoons of vegetable oil
• 200 g of minced chicken
• 1 tbsp oyster sauce
• 2 tbsp. cabbage salad mixes
• 6 green onions, chopped
• 8 large eggs
• 2 tbsp. pickled ginger, cut into thin strips
• 340 g small bok choy, cut in half lengthwise

Preparation:

1. Bring a medium saucepan of water to a boil. Add the noodles and cook until al dente, about 2 minutes. Drain and add 0.5 teaspoon of sesame oil.
2. Heat 2 teaspoons vegetable oil in a 10-inch nonstick skillet over medium heat. Add the ground chicken and 2 teaspoons oyster sauce, season with salt and pepper. Cook, stirring, until the ground chicken turns white, 2 to 3 minutes. Add the coleslaw mix, green onions, the remaining 1 teaspoon sesame oil, and a large pinch of salt. Cook until the cabbage wilts, 2 minutes. Transfer the mix to a bowl and wipe out the skillet.
3. In a large bowl, combine the eggs, pickled ginger, 3/4 teaspoon salt, and a few grinds of black pepper. Add the noodles and chicken mixture. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the egg mixture and reduce the heat to medium-low. Stir gently with a rubber spatula until the eggs begin to set, 1 minute. Cook, without stirring, until the frittata is golden brown on the bottom and almost set on top, 7-8 minutes. Invert the frittata onto a plate, then return it to the skillet to finish cooking, 3-6 minutes. Transfer to a serving platter.
4. Meanwhile, heat the remaining 1 teaspoon of vegetable oil in a large nonstick skillet over medium heat. Add the bok choy, the remaining 1 teaspoon of oyster sauce, and a pinch of salt and black pepper. Cook until golden brown, 4 minutes. Serve with the frittata.