Description
This Savory Chicken Ramen Stir Fry is a quick and flavorful meal featuring tender chicken pieces stir-fried with crisp vegetables and savory sauces, tossed with perfectly cooked ramen noodles for a satisfying dinner or lunch option.
Ingredients
Scale
Sauce Ingredients
- 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
Chicken Marinade
- 1 Cup Chicken Thigh/Breast, pieces
- Salt, as per need
- 1/2 tsp Black Pepper Powder
- 1 Tbsp Light Soy Sauce, low sodium
- 1/2 tsp Cornstarch
Main Ingredients
- 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
- Cook Noodles: Boil a pot of water and cook the ramen noodles or instant noodles for 1 to 2 minutes until just tender. Drain and rinse under cold water, then toss with a teaspoon of oil to prevent sticking.
- Marinate Chicken: In a bowl, mix chicken pieces with salt, black pepper, cornstarch, and light soy sauce. Let it marinate briefly to enhance flavor and tenderness.
- Sauté Veggies and Chicken: Heat vegetable or sesame oil in a wok over medium-high heat. Add minced ginger and garlic and sauté until fragrant. Add red and green bell peppers, onion, broccoli, mushrooms, carrot sticks, and the white part of the spring onions, cooking until slightly soft. Push vegetables to the side and add the marinated chicken pieces; cook thoroughly until chicken is cooked through.
- Prepare Stir Fry Sauce: In a separate bowl, whisk together light soy sauce, dark soy sauce, Worcestershire sauce, sriracha, white vinegar, hoisin sauce, brown sugar, black pepper powder, and water to make the stir fry sauce.
- Combine and Toss: Pour the prepared sauce into the wok with the cooked chicken and vegetables. Add the drained noodles and toss everything well to coat evenly and warm through.
- Serve: Garnish with the green part of the chopped spring onions and serve the savory chicken ramen stir fry hot.
Notes
- Discard the seasoning packets that come with instant ramen noodles as the recipe uses a homemade sauce for better flavor control.
- Adjust the amount of sriracha to suit your preferred spice level.
- For a gluten-free version, substitute soy sauces with tamari or gluten-free soy sauce alternatives.
- You can swap chicken for tofu or shrimp to vary protein options.
- Rinsing noodles under cold water stops the cooking process and prevents clumping.
