Description
A flavorful and satisfying Chicken Ramen Noodles recipe that combines tender chicken, fresh veggies, and savory stir-fried noodles in a delicious sauce.
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 per need 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 Noodles: Boil a pot of water and cook the ramen noodles or instant noodles for 1 to 2 minutes. Drain and rinse under cold water, tossing with a teaspoon of oil to prevent sticking.
- Marinate Chicken: Mix chicken with salt, black pepper, cornstarch, and soy sauce for marination.
- Saute Veggies: In a wok, saute ginger, garlic, and veggies until slightly soft. Move veggies aside and cook chicken until done.
- Prepare Sauce: Mix ingredients for stir fry sauce in a bowl.
- Cook: Add sauce to the wok, then toss in noodles. Stir well to combine.
- Serve: Serve hot and enjoy!
Notes
- You can customize the veggies to your preference.
- Adjust Sriracha sauce for more or less heat.
