Description
This Chicken Ramen Noodles recipe is a delicious and easy-to-make dish that combines tender chicken, flavorful vegetables, and savory noodles in a delectable stir-fry sauce. Perfect for a quick and satisfying meal.
Ingredients
Units
Scale
Ramen Stir Fry Sauce:
- 2 Tbsp Light Soy Sauce, low sodium
- 2 Tbsp Dark Soy Sauce, low sodium
- 2 Tbsp Worcestershire sauce
- 3 Tbsp Sriracha
- 2 tsp White Vinegar
- 2 Tbsp Hoisin sauce
- 1/2 Tbsp Brown Sugar
- 1/2 tsp Black Pepper Powder
- 1 Tbsp Water
For Chicken:
- 1 cup Chicken Thigh/Breast, pieces
- As needed Salt
- 1/2 tsp Black Pepper Powder
- 1 Tbsp Light Soy Sauce, low sodium
- 1/2 tsp Cornstarch
Additional:
- 3 Packets/ Blocks Ramen Noodles/Instant Noodles (Maggi), discard seasoning packet
- 2 Tbsp Vegetable Oil/Sesame Oil
- 5 cloves Garlic, minced
- 1 Inch Ginger, minced
- 1 small Red Bell Pepper, chopped
- 1 small Green Bell Pepper, chopped
- 1 small Onion, chopped
- 2 Spring Onion, chopped, whites and green separated
- 1/3 cup Broccoli florets, chopped
- 1/3 cup White Button Mushrooms, sliced
- 1/4 cup Carrot, sticks
Instructions
- Boil the Noodles: Boil a pot of water and cook the ramen noodles for 1 to 2 minutes. Drain and rinse under cold water, tossing with a teaspoon of oil to prevent sticking.
- Marinate Chicken: Marinate chicken pieces with salt, black pepper, cornstarch, and soy sauce.
- Prepare Veggies: Chop all vegetables for the stir-fry.
- Saute Veggies: In a wok, saute ginger, garlic, and veggies until slightly soft.
- Cook Chicken: Add marinated chicken to the pan and saute until cooked through.
- Make Sauce: Mix all sauce ingredients in a bowl.
- Combine and Serve: Add sauce to the pan, then toss in noodles. Stir well and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
