Ingredients
For the Chicken and Noodles:
-
2 packs of instant ramen noodles (discard seasoning packets)
-
1 pound (450 g) boneless, skinless chicken thighs or breasts, thinly sliced
-
1 tablespoon vegetable oil (or any neutral oil)
-
1 red bell pepper, thinly sliced
-
1 cup broccoli florets (fresh or frozen)
-
1 cup shredded carrots
-
2 green onions, chopped (reserve some for garnish)
-
2 cloves garlic, minced
-
1 teaspoon grated fresh ginger (optional but recommended)
For the Stir-Fry Sauce:
-
¼ cup low-sodium soy sauce
-
1 tablespoon hoisin sauce
-
1 tablespoon oyster sauce (or substitute with more soy sauce for simplicity)
-
1 tablespoon brown sugar
-
1 teaspoon sesame oil
-
¼ cup water
-
1 teaspoon cornstarch (to thicken)
Preparation Tips:
-
Thinly slice the chicken for faster and even cooking.
-
Chop all vegetables before you begin cooking to streamline the process.
-
Cook ramen noodles until just tender (slightly undercooked) since they will continue cooking in the pan.
Instructions
- Prepare the Sauce First In a small bowl, combine all the sauce ingredients:
- ¼ cup soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- ¼ cup water
- 1 tsp cornstarch Mix well until smooth. Set aside.
- Cook the Ramen Noodles
- Bring a medium pot of water to a boil.
- Add ramen noodles and cook according to package directions but reduce the cook time by 1 minute to avoid overcooking.
- Drain and rinse under cold water to stop the cooking process. Set aside.
- Stir-Fry the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken in a single layer and let it sear undisturbed for 2–3 minutes.
- Stir and continue cooking for another 2–3 minutes or until chicken is fully cooked and lightly golden.
- Remove the chicken from the skillet and set aside.
- Sauté the Vegetables
- In the same skillet, add a touch more oil if needed.
- Toss in the garlic and ginger (if using), stir for 30 seconds until fragrant.
- Add carrots and broccoli, stir-fry for 2–3 minutes.
- Add the red bell pepper and cook for another 2 minutes until vegetables are just tender but still vibrant.
- Combine Everything
- Return the cooked chicken to the skillet with the vegetables.
- Add the cooked ramen noodles.
- Pour the sauce over everything and toss well to combine.
- Stir-fry for another 2–3 minutes until the sauce thickens and evenly coats the noodles.
- Finish and Serve
- Remove from heat.
- Garnish with chopped green onions and sesame seeds (optional).
- Serve immediately.
Notes
- Protein Flexibility: If you don’t have chicken, thinly sliced beef or shrimp also work well. For a vegetarian version, use tofu or just add more vegetables.
- Control the Saltiness: Because soy sauce, hoisin, and oyster sauce are all salty, opt for low-sodium soy sauce and taste the sauce before adding extra salt.
- Use Pre-Cut Veggies: To save time, use bagged stir-fry vegetables or shredded carrots from the produce section.
- Non-Stick or Wok Recommended: Use a non-stick skillet or wok for better results and to prevent noodles from sticking to the pan.
- Make Ahead Tip: You can prep the sauce and cut the veggies a day in advance to speed things up.
- Don’t Overcook the Noodles: Rinse them in cold water right after boiling to prevent them from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes