Chicken & Veggie Ramen Stir (Print-Friendly Version)
Juicy chicken, crisp veggies, and ramen noodles in a savory-sweet sauce that hits all the umami notes for a quick weeknight win.
# What You'll Need:
01 -
2 packs instant ramen noodles (discard seasoning packets)
02 -
1 lb boneless skinless chicken breast, thinly sliced
03 -
2 tbsp vegetable oil
04 -
1 red bell pepper, sliced
05 -
1 zucchini, sliced into half moons
06 -
1 cup shredded cabbage or coleslaw mix
07 -
3 green onions, chopped
08 -
2 cloves garlic, minced
09 -
1 tbsp fresh ginger, minced
→ For the Sauce
10 -
¼ cup soy sauce
11 -
1 tbsp oyster sauce
12 -
1 tbsp hoisin sauce
13 -
1 tbsp honey
14 -
1 tsp sesame oil
15 -
½ tsp chili flakes (optional)
# How to Make It:
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. Set aside.
02 -
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken 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 just tender. Add garlic, ginger, and green onions, and cook for 1 minute more.
04 -
In a small bowl, whisk together all sauce ingredients.
05 -
Return the chicken to the pan. Add cooked noodles and pour in the sauce. Toss everything together over medium heat for 2–3 minutes until coated and heated through. Adjust sauce amount to taste.
06 -
Plate up and garnish with extra green onions or sesame seeds if desired.
# Additional Tips:
01 -
The sauce has a strong flavor, so add gradually and taste as you go to adjust seasoning.