Description
A quick and comforting Chicken Ramen Stir Fry featuring a savory soy-garlic glaze, seared chicken, and crisp vegetables, all ready in under 30 minutes.
Ingredients
Scale
- 600 g boneless, skinless chicken thighs
- 280 g ramen noodles
- 60 ml soy sauce
- 30 ml mirin or rice wine
- 15 ml sesame oil
- 30–45 ml vegetable oil
- 10 g cornstarch + 60 ml water
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 medium bell pepper, sliced
- 1 medium carrot, julienned
- 100 g snap peas
- 2 scallions, sliced
- Optional: toasted sesame seeds, chili flakes, lime wedges for garnish
Instructions
- Slice and marinate the chicken with soy sauce, cornstarch, and vegetable oil for 5–10 minutes.
- Whisk together soy sauce, mirin, rice vinegar, brown sugar, sesame oil, and garlic for the sauce.
- Boil water, cook the ramen noodles until just under al dente, then shock in cold water.
- Heat wok and sear the chicken until browned and cooked through.
- Remove chicken and stir-fry bell pepper and carrot until tender, then add snap peas.
- Combine chicken, noodles, and sauce in the wok, adding the cornstarch slurry until thickened.
- Garnish with sesame oil, scallions, and serve hot.
Notes
Avoid overcrowding the pan while cooking to ensure proper searing. Rinse noodles with cold water to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 1050mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg