Description
This Savory Chicken Ramen Stir Fry is a quick and flavorful dish combining tender chicken pieces, crisp vegetables, and perfectly cooked ramen noodles tossed in a rich, savory sauce. It’s a delightful fusion of Asian-inspired flavors with a spicy kick from Sriracha and a balance of sweetness and umami from hoisin and Worcestershire sauces. Ready in just 30 minutes, this stir fry is perfect for a satisfying weeknight meal.
Ingredients
Scale
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 or Blocks Ramen Noodles/Instant Noodles (such as 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 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. Toss with a teaspoon of oil to prevent sticking and set aside.
- Marinate Chicken: In a bowl, combine chicken pieces with salt, black pepper powder, cornstarch, and light soy sauce. Mix well and set aside to marinate briefly.
- Sauté Aromatics and Vegetables: Heat oil in a wok or large skillet over medium-high heat. Add minced ginger and garlic, stirring until fragrant. Add chopped red and green bell peppers, onion, broccoli, mushrooms, carrot sticks, and the white parts of the spring onions. Sauté until vegetables are slightly softened but still crisp. Push the vegetables to one side of the wok.
- Cook Chicken: Add the marinated chicken to the cleared side of the wok. Stir-fry until the chicken is fully cooked through and no longer pink in the center.
- Prepare Stir Fry Sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, Worcestershire sauce, Sriracha, white vinegar, hoisin sauce, brown sugar, black pepper powder, and water until combined.
- Combine and Toss: Pour the prepared sauce into the wok with the chicken and vegetables. Add the cooked noodles and toss everything together thoroughly to coat all ingredients with the savory sauce and heat through.
- Serve: Garnish with the green parts of the chopped spring onions and serve hot immediately for the best flavor and texture.
Notes
- Discard the seasoning packets from the instant noodles to control the sodium content and flavor profile.
- Use sesame oil for a nuttier flavor or vegetable oil for a neutral taste.
- You can substitute chicken thighs with chicken breast if preferred.
- Adjust the amount of Sriracha to control the spiciness of the dish.
- Adding a splash of water or stock while stir-frying can help if the mixture feels too dry.
- Cook noodles just until al dente as they will cook further when tossed in the stir fry.
