Everyone in my house loves stir fry. I do all kinds of stir fry dishes, too. I make a great coconut Thai curry, and my ginger soy poke bowls aren’t bad either. Recently, I was in a mood for noodles instead of rice, though, and I went looking and found a recipe for using ramen noodles in a stir fry. This is my take on that!
Ingredients:
- 3 tbsp regular soy sauce
- 3 tbsp dark soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 2 tsp sriracha or sweet chili sauce
- 1/4 tsp white ground pepper
- 3 packages instant ramen noodles (discard flavor packets)
- 1 lb skinless, boneless chicken breasts, diced
- 3 tbsp vegetable oil, divided (see recipe)
- 1 cup diced red bell pepper
- 1 cup sliced white button mushrooms
- 1/2 cup diced sweet yellow onion
- 1 cup broccoli florets
- 1 tbsp fresh minced garlic
- 1 tbsp fresh grated ginger
- 2 thinly sliced green onion
- 1/2 tbsp toasted sesame seeds
In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha (or chili sauce) and white pepper. Set aside.
In a large pot or saucepan, bring 6 cups of water to a low boil. Add the noodles to the water and cook for 2 minutes only (you just want to soften them). Drain and rinse the noodles in cold water to stop the cooking process, then set them aside.
Heat a wok or other nonstick pot to medium high, and add a tablespoon of oil. Add in the diced chicken breast and cook for 4 to 5 minutes, until the chicken is thoroughly cooked. Remove the chicken pieces and set them aside. In the same wok, add the remaining 2 tablespoons of oil and let it heat up. Add in the bell pepper, mushrooms, and onions. Cook until the onions and peppers are tender but still toothsome. Add in the broccoli and continue to cook until it turns a vibrant green. Toss in the minced garlic and grated ginger, and cook for an additional minute.
Return the chicken to the vegetable mixture and stir to combine. Turn off the heat but keep the wok on the stove. Add in the cooked ramen, and then pour the sauce over everything. Use tongs or two forks to toss everything together. Be sure to get the sauce on everything.
Garnish your stir fry with the thinly sliced green onion and the sesame seeds. Serve this while it’s still hot.
Notes:
We don’t use peppers around here because of allergies. I substituted in some thinly sliced carrots instead. You could really go with any combination of vegetables for this (or any) stir fry, but do keep it simple. The sauce is the star of this show, and too many vegetables will take away from its glory.
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