Description
This Savory Chicken Ramen Stir Fry is a quick and flavorful dish combining tender chicken, vibrant vegetables, and soft ramen noodles tossed in a rich, umami-packed sauce. Perfect for a satisfying weeknight meal, it blends Asian-inspired sauces and fresh aromatics to create a balanced, hearty stir fry.
Ingredients
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 or Breast, cut into pieces
- Salt, as needed
- 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), seasoning packets discarded
- 2 Tbsp Vegetable Oil or 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 Onions, chopped (whites and greens separated)
- 1/3 Cup Broccoli florets, chopped
- 1/3 Cup White Button Mushrooms, sliced
- 1/4 Cup Carrot, cut into sticks
Instructions
- Cook the Noodles: Boil a pot of water and cook the ramen or instant noodles for 1 to 2 minutes until just tender. Drain and rinse under cold water to stop cooking, then toss with a teaspoon of oil to prevent sticking.
- Marinate the Chicken: In a bowl, mix the chicken pieces with salt, black pepper, cornstarch, and light soy sauce. Let it marinate briefly while preparing other ingredients.
- Sauté Aromatics and Vegetables: Heat vegetable or sesame oil in a wok over medium-high heat. Add minced ginger and garlic and sauté briefly until fragrant. Add chopped red and green bell peppers, onion, spring onion whites, broccoli florets, mushroom slices, and carrot sticks. Cook, stirring occasionally, until vegetables are slightly softened.
- Cook the Chicken: Push the vegetables aside in the wok and add the marinated chicken pieces. Stir-fry until the chicken is fully cooked through and no longer pink inside.
- Prepare Stir Fry Sauce: In a small bowl, combine light soy sauce, dark soy sauce, Worcestershire sauce, sriracha, white vinegar, hoisin sauce, brown sugar, black pepper powder, and water. Mix thoroughly to form a well-balanced sauce.
- Toss Everything Together: Pour the prepared sauce into the wok with the cooked chicken and vegetables. Add the cooked noodles and toss everything to coat evenly with the sauce and to heat through.
- Serve: Transfer the stir fry to plates or bowls, garnish with the green parts of the spring onions, and serve hot for a delicious meal.
Notes
- Do not overcook the ramen noodles; they should be slightly firm as they will cook more when stir frying.
- Using low sodium soy sauce helps control the saltiness given the combination of multiple salty sauces.
- You can substitute chicken breast with tofu or shrimp for variation.
- Adjust sriracha quantity according to your spice preference.
- Vegetable or sesame oil both work well; sesame oil adds a nuttier flavor.
- Discard seasoning packets from instant noodles to avoid overpowering the dish with extra sodium or flavors.
