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Make a delicious meal for your family using ramen noodles!! You could also use steak or beef instead of chicken!
TIPS:
- Boneless, skinless chicken thighs can be used instead of chicken breasts. However, chicken thighs take longer to cook than breasts.
- Cut the chicken into uniform-sized pieces to ensure they cook evenly.
- This recipe also works well with shrimp, pork, and tofu.
- Any color of bell pepper can be used in this recipe.
- Feel free to change the vegetables to fit what you have on hand. Mushrooms, zucchini, snap peas, onions, and cabbage all work great in this recipe.
- Frozen vegetables can be used in this recipe. If opting for frozen vegetables, I recommend cooking the chicken all the way through and removing it from the pan before adding the vegetables so that it does not steam from the excess water. Add the cooked chicken back to the pan with the noodles and sauce.
- Apple cider vinegar can be used instead of rice wine vinegar in the sauce.
- The homemade sauce can be substituted for ⅔ cup of store-bought stir fry sauce.
- Two tablespoons of sriracha or your favorite hot sauce can be added to the sauce for a spicer dish.
- To reduce the sodium levels in this dish, I recommend using low-sodium chicken broth and soy sauce.
- Ensure you use a large skillet that can accommodate the chicken, vegetables, and noodles.
Chicken Ramen Stir Fry
Servings 4
Ingredients
- 9 ounces dry ramen noodles flavor packets discarded (3 packets)
- ⅓ cup chicken broth
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 ½ teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- ¼ teaspoon salt
- 1 ½ tablespoons canola oil
- 2 cups broccoli florets
- 1 red bell pepper thinly sliced
- 1 medium carrot cut into matchsticks
- 3 green onions sliced
- 3 cloves garlic minced
Instructions
- Cook the ramen according to package directions, then drain and set aside.
- In a small bowl, whisk together broth, hoisin sauce, soy sauce, vinegar, and sesame oil, then set aside.
- Season chicken with salt and pepper. Heat oil in a large skillet or wok over medium-high heat. Cook chicken for 2-3 minutes on each side, browning it but not fully cooking.
- Add broccoli, bell pepper, and carrot, and cook for 4-5 minutes until vegetables soften and chicken is cooked through.
- Add garlic and green onion, and cook for 30 seconds to 1 minute until fragrant.
- Add cooked ramen and stir-fry sauce to the pan and toss well to combine. Cook for another minute until the noodles are heated through and the sauce thickens.
- Serve hot, garnished with sesame seeds and more sliced green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave in 30-second intervals or a skillet over medium-low heat. Add a splash of water or chicken broth to thin the sauce if needed.
- I do not recommend freezing this recipe. Ramen coated in sauce does not thaw well and has a mushy texture. If needed, you can freeze the cooked chicken and vegetables and add the cooked ramen and sauce when ready to serve. The chicken and vegetables can be kept in the freezer for up to three months in an airtight container. Thaw in the refrigerator before reheating.
- The chicken, vegetables, and sauce can be prepped up to 24 hours in advance and stored in separate containers in the refrigerator. Do not store the raw chicken and vegetables together.
