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A budget-friendly, flavor-packed chicken ramen stir-fry that’s better than takeout! Tender marinated chicken, fresh veggies, and ramen noodles are tossed in a savory, spicy sauce that comes together in minutes. Perfect for a quick weeknight dinner that won’t break the bank.

Ingredients:

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For the Stir Fry Sauce:

•   2 tbsp low-sodium light soy sauce
•   2 tbsp low-sodium dark soy sauce
•   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
•   1 tbsp water

 

For the Chicken

•   1 cup chicken thigh (or breast, cut into bite-sized pieces)
•   salt (to taste)
•   1/2 tsp black pepper
•   1 tbsp low-sodium light soy sauce
•   1/2 tsp cornstarch

 

Additional Ingredients

•   3 packets Ramen (or instant noodles (discard seasoning packet))
•   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 (whites and greens separated, chopped)
•   1/3 cup broccoli florets (chopped)
•   1/3 cup white button mushrooms (sliced)
•   1/4 cup carrot (cut into sticks)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Cook the noodles: Bring a pot of water to a boil. Add 3 packets of ramen or instant noodles (discard the seasoning packets) and cook for just 1-2 minutes. Drain and rinse under cold water to stop the cooking. Toss with a teaspoon of oil to prevent sticking, then set aside.
2. Marinate the chicken: In a bowl, combine 1 cup chicken thigh or breast (cut into bite-sized pieces), salt to taste, ½ tsp black pepper, 1 tbsp low-sodium light soy sauce, and ½ tsp cornstarch. Stir well to coat. Let marinate for at least 10 minutes.
3. Make the stir-fry sauce: In a small bowl, whisk together 2 tbsp low-sodium light soy sauce, 2 tbsp low-sodium dark soy sauce, 2 tbsp Worcestershire sauce, 3 tbsp sriracha, 2 tsp white vinegar, 2 tbsp hoisin sauce, ½ tbsp brown sugar, ½ tsp black pepper, and 1 tbsp water. Set aside.
4. Prep the vegetables: Chop 1 small red bell pepper, 1 small green bell pepper, 1 small onion, ⅓ cup broccoli florets, ⅓ cup white button mushrooms (sliced), ¼ cup carrot sticks, and the whites of 2 spring onions (reserve the greens for garnish).
5. Stir-fry the aromatics and vegetables: Heat 2 tbsp vegetable or sesame oil in a large wok or skillet over medium heat. Add 5 cloves minced garlic and 1 inch minced ginger. Sauté for about 1 minute until fragrant. Add all the chopped vegetables (reserve the spring onion greens) and stir-fry for 3-4 minutes until they start to soften but still have crunch.
6. Cook the chicken: Push the vegetables to one side of the wok. Add the marinated chicken to the empty side and let it cook undisturbed for 1-2 minutes to get a nice sear. Then stir everything together and cook for another 4-5 minutes until the chicken is golden brown and cooked through.
7. Add the sauce and noodles: Pour the prepared stir-fry sauce over the chicken and vegetables. Stir to coat everything evenly. Add the cooked noodles and toss using tongs or a large spoon until everything is well combined and coated in the sauce.
8. Serve: Garnish with the reserved spring onion greens and serve immediately. Enjoy!

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