Description
A quick and delicious Chicken Ramen Stir Fry that combines tender chicken, savory sauce, and instant ramen noodles for a perfect weeknight meal.
Ingredients
Units
Scale
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 tablespoons vegetable oil
- 1 lb boneless skinless chicken breasts, thinly sliced
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (optional)
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Cook ramen noodles according to package instructions, drain and set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-6 minutes.
- Add garlic and ginger, sauté for 1 minute until fragrant.
- Add mixed vegetables and cook for another 3-4 minutes until tender-crisp.
- In a small bowl, mix soy sauce, hoisin sauce, oyster sauce, sesame oil, and sriracha (if using).
- Add cooked noodles and sauce to the skillet. Toss everything together until well coated and heated through.
- Garnish with green onions and sesame seeds before serving.
Notes
- You can substitute chicken with tofu or shrimp for variation.
- Use frozen stir-fry vegetables for a quicker option.
- Adjust spice level by adding more or less sriracha.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 55mg