Description
Enjoy a quick and flavorful Chicken Ramen Stir Fry that combines tender chicken, crisp vegetables, and hearty ramen noodles all coated in a savory homemade sauce. Perfect for a weeknight dinner or a satisfying lunch, this recipe offers a balanced blend of textures and bold flavors in just 30 minutes.
Ingredients
Ramen Noodles
- 9 ounces ramen noodles (3 packages, discard seasoning packets)Chicken
- 2 chicken breasts, thinly slicedSeasonings
- Salt and Pepper to tasteCooking Oil
- 2 tablespoons olive oil (divided)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. 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. 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. Working in batches to avoid overcrowding, stir-fry the sliced chicken until fully cooked and browned. Remove the chicken from the wok and set aside.
- Sauté Veggies: In the same wok, add the remaining tablespoon of oil if needed. Add assorted vegetables and stir-fry for 3-4 minutes until crisp-tender and cooked to your preference.
- 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 begins to thicken. Add the cooked ramen noodles and toss until well coated and heated through. If desired, slowly add up to 1/2 cup of pasta water or chicken broth for a saucier consistency.
- Serve: Dish out the stir fry onto plates or bowls. Garnish with chopped green onions, sesame seeds, or a drizzle of sriracha if desired. Serve immediately, enjoying the balanced flavors and textures.
Notes
- Heat your wok well for about 5 minutes before adding ingredients to ensure proper stir-frying and prevent steaming.
- If your chicken slices are thicker, you can leave them in the pan longer while stir-frying vegetables to ensure they cook through.
- Avoid overcrowding the wok to allow proper browning and caramelization. Cook ingredients in batches if necessary, then combine at the end.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 8 grams
- Sodium: 950 mg
- Fat: 16 grams
- Saturated Fat: 2.5 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 76 grams
- Fiber: 5 grams
- Protein: 30 grams
- Cholesterol: 70 mg
