Description
A quick and flavorful chicken ramen stir fry that combines tender sliced chicken, crisp vegetables, and a savory homemade sauce, all tossed with cooked ramen noodles for a satisfying meal.
Ingredients
Units
Scale
Ramen Noodles
- 9 ounces ramen noodles (3 packages), discard seasoning packets
Chicken
- 2 chicken breasts, thinly sliced
Seasoning
- Salt and pepper to taste
Cooking Oil
- 2 tablespoons olive oil
Vegetables
- 4 cups assorted vegetables (bell peppers, broccoli, mushrooms, snap peas, etc.)
Homemade Sauce
- 1/3 cup water
- 2 teaspoons corn starch
- 2 tablespoons soy sauce
- 1/4 cup hoisin sauce (can substitute oyster sauce)
- 1 tablespoon ginger paste or grated ginger
- 1 tablespoon minced garlic
- 1/2 tablespoon sesame seeds
- 1 teaspoon sriracha
- 1/2 cup chicken broth or pasta water (optional)
Instructions
- Prepare the Ramen Noodles: Discard the seasoning packets from the ramen noodles. Bring a large pot of water to a boil. Cook the ramen noodles in boiling water for 3 minutes, until just tender. Reserve 1/2 cup of pasta water, then drain the noodles and set aside.
- Make the Homemade Sauce: In a bowl, whisk together water, corn starch, soy sauce, hoisin sauce, ginger, garlic, sesame seeds, and sriracha. Set aside.
- Stir Fry the Chicken: Heat a wok or large skillet over medium-high heat for about 5 minutes. Add 1 tablespoon of olive oil. Add the sliced chicken in batches to avoid overcrowding; stir-fry until the chicken is fully cooked and browned, then remove from wok and set aside.
- Sauté Vegetables: In the same wok, add another tablespoon of oil if needed. Add assorted vegetables and stir-fry for 3-4 minutes until they reach your desired crisp-tender texture.
- Combine Everything: Return the cooked chicken to the wok. Pour the homemade sauce over the chicken and vegetables. Stir fry for 1 minute until the sauce starts to thicken. Add the cooked ramen noodles and toss everything until well coated and heated through. If a saucier dish is desired, gradually add up to 1/2 cup of pasta water or chicken broth until reaching your preferred consistency.
- Serve: Divide the stir fry into bowls or plates. Garnish with chopped green onions, sesame seeds, or a drizzle of sriracha if desired. Serve hot and enjoy!
Notes
- Heat your wok well for about 5 minutes over medium-high heat before adding ingredients. High heat and quick stir-frying help maintain the vegetables’ crispness and the chicken’s tenderness.
- If chicken slices are thick, leave them in the pan while stir-frying the vegetables to ensure thorough cooking. Thin slices can be removed to avoid overcooking.
- Avoid overcrowding the wok to prevent steaming; cook in batches if necessary to achieve caramelization and proper browning.
- For best flavor, add ingredients in stages and use high heat for quick searing.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 430 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
