Chicken & Veggie Ramen Stir (Printer-Friendly Layout)
A quick weeknight meal with tender chicken, crisp vegetables and bouncy noodles in a savory Asian-inspired sauce.
# Ingredients You'll Need:
→ Noodles
01 -
2 packs instant ramen noodles (seasoning packets removed)
→ Protein
02 -
450g boneless skinless chicken breast, thinly sliced
→ Vegetables
03 -
1 red bell pepper, sliced
04 -
1 zucchini, sliced into half moons
05 -
1 cup shredded cabbage or coleslaw mix
06 -
3 green onions, chopped
→ Aromatics
07 -
2 cloves garlic, minced
08 -
1 tablespoon fresh ginger, minced
09 -
2 tablespoons vegetable oil
→ Sauce
10 -
60ml soy sauce
11 -
1 tablespoon oyster sauce
12 -
1 tablespoon hoisin sauce
13 -
1 tablespoon honey
14 -
1 teaspoon sesame oil
15 -
½ teaspoon chili flakes (optional)
# Step-by-Step Instructions:
01 -
Bring a pot of water to a boil. Cook ramen noodles for 2-3 minutes until just tender. Drain and rinse under cold water to stop the cooking process. Set aside.
02 -
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes until golden and cooked through. Remove from the pan and set aside.
03 -
In the same pan, add the remaining oil. Stir-fry the bell pepper, zucchini, and cabbage for 3-4 minutes until crisp-tender. Add garlic, ginger, and green onions, and cook for 1 minute more until fragrant.
04 -
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, and chili flakes if using.
05 -
Return the chicken to the pan. Add the cooked noodles and pour in the sauce gradually, tasting as you go to achieve your desired flavor intensity. Toss everything together over medium heat for 2-3 minutes until well coated and heated through.
06 -
Transfer to serving plates and garnish with additional green onions or sesame seeds if desired.
# Extra Tips and Tricks:
01 -
The sauce is quite potent, so add it gradually to the stir-fry according to your taste preference.