Description
A quick and satisfying weeknight meal featuring stir-fried chicken and ramen noodles tossed in a savory homemade sauce with crisp vegetables. This beginner-friendly recipe elevates instant ramen into a complete and delicious dish.
Ingredients
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- For the Stir-Fry Sauce:
- ¼ cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ¼ cup water
- 1 teaspoon cornstarch
Instructions
- Prepare the Sauce: In a small bowl, combine soy sauce, hoisin sauce, oyster sauce, brown sugar, sesame oil, water, and cornstarch. Mix until smooth and set aside.
- Cook the Ramen Noodles: Boil ramen noodles according to package directions, reducing cook time by 1 minute. Drain and rinse under cold water.
- Stir-Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and fully cooked. Remove from skillet.
- Sauté the Vegetables: Add garlic and ginger to the skillet and stir for 30 seconds. Add carrots and broccoli, stir-fry for 2-3 minutes. Add red bell pepper and cook for another 2 minutes.
- Combine Everything: Return chicken to the skillet with vegetables. Add cooked ramen noodles. Pour sauce over the mixture and toss to combine. Stir-fry for 2-3 minutes until sauce thickens.
- Finish and Serve: Remove from heat. Garnish with green onions and sesame seeds if desired. Serve immediately.
Notes
- Thinly slice chicken for even cooking.
- Chop all vegetables before starting.
- Cook ramen noodles until slightly undercooked.
- Rinse cooked noodles in cold water to stop cooking.
- For a vegetarian option, use tofu or more vegetables.
- Use low-sodium soy sauce to control saltiness.
- Pre-cut vegetables can save time.
- A non-stick skillet or wok is recommended.
- Sauce and vegetables can be prepped a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
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