Ramen Stir Fry
This 20-minute ramen stir fry is an easy meal packed with juicy chicken, tender veggies, and silky ramen noodles in a flavor-loaded homemade stir fry sauce.
Servings: 5 servings
Ingredients
- 10 oz dried ramen noodles
- 12 oz mixed vegetables see note
- 12 oz chicken breast thinly sliced
- 3 cloves garlic minced
- 1 Tablespoon ginger minced
- 1 Tablespoon oil
Sauce
- 1/3 cup low sodium soy sauce
- ¼ cup water
- ¼ cup hoisin sauce
- 1 Tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 teaspoon chili garlic paste
Instructions
- Bring a pot of water to a boil and cook ramen noodles according to the package directions. Drain and set aside.10 oz dried ramen noodles
- Meanwhile, in a large skillet over medium-high heat, add the oil and swirl to coat. Add the chicken and cook for 3-4 minutes until browned.1 Tablespoon oil, 12 oz chicken breast
- Add the mixed vegetables to the pan and cook for 4-5 minutes until cooked through, but still tender. Add ginger and garlic and cook for 1 minute, until you can start to smell it.12 oz mixed vegetables, 3 cloves garlic, 1 Tablespoon ginger
- Meanwhile, in a bowl or liquid measuring cup mix all of the ingredients for the sauce.1/3 cup low sodium soy sauce, ¼ cup water, ¼ cup hoisin sauce, 1 Tablespoon cornstarch, 2 teaspoons sesame oil, 1 teaspoon chili garlic paste
- Pour the sauce mixture over the vegetables, add the chicken back to the pan, and cook for a couple of minutes for the sauce to thicken and the chicken to be fully cooked through.
- Add the drained ramen noodles and toss together until everything is well coated.
Notes
- Use any vegetables you'd like. Bell peppers, onions, water chestnuts, snow peas, broccoli, etc.). Frozen stir-fry vegetables work great.
Nutrition
Calories: 268kcal | Carbohydrates: 19g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 1087mg | Fiber: 3g | Sugar: 6g
