Ramen can be so much more than the packet you survived on in college. Jazzing it up doesn’t have to take a lot of time and money, either. This recipe tosses the ramen noodles you know and love with tender chicken, crisp veggies, and a flavorful homemade sauce. Best of all, it comes together in about 20 minutes. You’ll never make ramen the same way again!
Chicken Ramen Stir Fry
(Original recipe: Inquiring Chef)
1/4 C soy sauce
1 TBSP cornstarch
1/3 C chicken stock
1 TBSP rice vinegar
2 TBSP brown sugar
3 cloves garlic, chopped
6 oz ramen noodles
2 TBSP avocado or peanut oil, divided
1 lb boneless, skinless chicken thighs, chopped into chunks
4 oz fresh snow peas
4 oz fresh green beans, cut into 1″ pieces
OPTIONAL: 2 green onions, chopped
OPTIONAL: Sesame seeds to garnish
In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined. Set aside.
Heat a pot of water on the stove until steaming. Add noodles and set let them soak until just tender. (Check the package instructions for the recommended timing, but reduce by one minute since noodles will continue to cook slightly more when added to the stir-fry.) When the noodles are tender, drain.
While noodles soak, toss chicken with some salt and pepper.
Heat 1 TBSP of oil in a wok or non-stick pan over medium-high heat. Add the chunks of chicken and saute until it is cooked through, 4 to 5 minutes. Set chicken aside.
Return wok to medium-high heat and add remaining TBSP of oil. Saute green beans and snow peas until bright green and beginning to soften but not soggy.
Add sauce to the pan and toss to coat veggies. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
Add chicken and noodles to the pan and toss everything to coat in sauce.
Remove from heat and add green onions and sesame seeds, if using. Serve immediately.