Description
This Savory Chicken Ramen Stir Fry is a quick and flavorful dish combining tender chicken, vibrant vegetables, and perfectly cooked ramen noodles tossed in a savory, spicy sauce. With a blend of soy sauces, Sriracha, and hoisin, this stir fry delivers a delightful balance of sweet, salty, and spicy notes, perfect for a satisfying weeknight meal.
Ingredients
Scale
Marinade and 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
Chicken and Noodles
- 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
- 3 Packets/Blocks Ramen Noodles or Instant Noodles (Maggi), seasoning packets discarded
Vegetables and Aromatics
- 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 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 to stop cooking, then toss with a teaspoon of oil to prevent sticking.
- Marinate Chicken: In a bowl, combine chicken pieces with salt, black pepper powder, cornstarch, and 1 tablespoon light soy sauce. Mix well and set aside to marinate for a few minutes.
- Sauté Aromatics and Vegetables: Heat oil in a wok or large skillet over medium-high heat. Add minced ginger and garlic, sautéing briefly until fragrant. Add chopped red and green bell peppers, onion, broccoli florets, mushrooms, carrot sticks, and the white parts of the spring onions. Stir-fry until vegetables are slightly softened.
- Cook Chicken: Push the vegetables to one side of the wok and add the marinated chicken pieces in the cleared space. Cook the chicken thoroughly until no longer pink inside and lightly browned.
- Prepare Stir Fry Sauce: In a small bowl, mix light soy sauce, dark soy sauce, Worcestershire sauce, Sriracha, white vinegar, hoisin sauce, brown sugar, black pepper powder, and water until well combined.
- Combine Sauce and Noodles: Pour the prepared sauce over the chicken and vegetables in the wok. Add the cooked noodles and toss everything together, stirring well to evenly coat the noodles with the sauce and mix all ingredients.
- Finish and Serve: Garnish with the green parts of the chopped spring onions. Serve the savory chicken ramen stir fry hot and enjoy!
Notes
- Use low sodium soy sauces to control the saltiness of the dish.
- Rinsing noodles after boiling prevents them from overcooking and sticking together.
- The cornstarch in the marinade helps to tenderize the chicken and thicken the sauce slightly.
- Feel free to adjust the amount of Sriracha according to your preferred spice level.
- This dish can be made with either chicken breast or thigh depending on your preference.
- Vegetables can be swapped or added according to availability — snap peas, baby corn, or bok choy also work well.
