COOKING
QUICK CHICKEN RAMEN NOODLE STIR FRY

QUICK CHICKEN RAMEN NOODLE STIR FRY

 

Ramen noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

 

So is it too early to be doing New Year, New You?

 

Because after all the holiday stuffing and pies, I need all the veggies I can get. And this stir fry recipe is the perfect way to sneak in all the vegetables – broccoli, bell peppers, mushrooms, onion – you name it. Carrots and green beans would also be great swaps or additions.

Not to mention, this comes together in 30 minutes or less, start to finish, with the quickest 4-ingredient stir-fry sauce of your lives. All you need is chicken stock, oyster sauce, rice wine vinegar and Sriracha.

 

Super quick, super speedy, super simple, and so so good.

 

QUICK CHICKEN RAMEN NOODLE STIR FRY

 

yield:4 SERVINGS

 

prep time:15 MINUTES

 

cook time:15 MINUTES

 

total time:30 MINUTES

 

Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

 

INGREDIENTS:

 

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded

1/3 cup chicken stock

1/4 cup oyster sauce

1 tablespoon rice wine vinegar

1 teaspoon Sriracha, or more, to taste

1 tablespoon canola oil

1 pound boneless, skinless chicken thighs, diced1 1/2 cups small broccoli florets

1 cup diced sweet onion

1 cup diced red bell pepper

1 cup sliced shiitake mushrooms

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2 green onions, thinly sliced

1/2 teaspoon toasted sesame seeds

 

DIRECTIONS:

 

In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.Stir in garlic and ginger until fragrant, about 1 minute.Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.Serve immediately, garnished with green onions and sesame seeds, if desired.

 

 

 

 

 

 

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