Description
This Savory Chicken Ramen Stir Fry is a quick and flavorful dish combining tender chicken pieces, fresh vegetables, and perfectly cooked ramen noodles tossed in a rich, tangy sauce made with soy, hoisin, and sriracha. Ideal for a satisfying weeknight meal, it balances spicy, sweet, and savory notes with a delightful Asian-inspired flair.
Ingredients
Scale
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
Chicken Marinade
- 1 Cup Chicken Thigh or Breast, cut into pieces
- Salt to taste
- 1/2 tsp Black Pepper Powder
- 1 Tbsp Light Soy Sauce, low sodium
- 1/2 tsp Cornstarch
Main Ingredients
- 3 Packets or 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 noodles or instant noodles for 1 to 2 minutes until just tender. Drain and rinse under cold water to stop cooking and remove excess starch. Toss with a teaspoon of oil to prevent sticking and set aside.
- Marinate the Chicken: In a bowl, mix the chicken pieces with salt, black pepper powder, cornstarch, and light soy sauce. Let it marinate briefly to enhance flavor and tenderize the chicken.
- Sauté Aromatics and Vegetables: Heat oil in a wok over medium-high heat. Add minced ginger and garlic, sautéing until fragrant. Add the chopped red and green bell peppers, onion, spring onion whites, broccoli florets, mushrooms, and carrot sticks. Stir fry until vegetables are slightly softened but still crisp.
- Cook the Chicken: Push the vegetables to the side of the wok and add the marinated chicken pieces. Stir fry until the chicken is cooked through and no longer pink in the center.
- Prepare and Add the 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 to make the stir fry sauce. Pour the sauce into the wok with the cooked chicken and vegetables. Stir to coat evenly and let it simmer briefly to meld the flavors.
- Toss in the Noodles: Add the cooked and drained noodles to the wok. Gently toss everything together until the noodles are thoroughly coated with the sauce and heated through.
- Serve: Remove from heat and serve the savory chicken ramen stir fry hot, garnished with the green parts of the spring onions for freshness.
Notes
- Discard ramen seasoning packets to avoid excessive sodium and flavor imbalance.
- Use low sodium soy sauce to control saltiness.
- Adjust the amount of sriracha according to your spice preference.
- Vegetables can be varied based on availability; snap peas or baby corn work well.
- For a gluten-free option, substitute ramen noodles with rice noodles and ensure gluten-free soy sauce is used.
- To prevent noodles from sticking, rinse them under cold water immediately after boiling and toss with a small amount of oil.
