Ramen in a stir-fry with your choice of meat, such as chicken. I prepare this using chopsticks. extremely simple to do.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (3 ounce) package ramen noodles with seasoning packet
- 2 tablespoons sesame oil, divided
- 8 ounces skinless, boneless chicken breast, diced
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce, divided
- 1 ½ cups frozen mixed vegetables
- 2 teaspoons freshly grated ginger
- 2 teaspoons minced garlic, divided
- ½ teaspoon chili powder
Instructions
- Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
- Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
- Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
- Drain softened ramen noodles, reserving 2 tablespoons soaking water.
- Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
- Transfer to serving bowls and top with chicken and vegetable mixture.
- The trick is to keep the food moving, the ramen especially.
- This recipe is fully customizable. I use soy sauce-flavored ramen. I also replace 1 tablespoon of ramen water with 1 tablespoon of sake. It adds a phenomenal flavor. You can use fresh veggies for best results, but I use Walmart’s(R) asparagus veggie medley. If you use fresh veggies I would blanch them for 4 minutes in boiling water, then run under cold water.
- For meat, I also use pork bits that you can get in 1 pound quantities from some grocers. Once you trim them you get about 8 ounces but the package is pretty cheap. You can also use boneless, skinless chicken thighs, diced. I haven’t tried beef yet since I make this just for me and not my whole family.
Nutrition Facts
| Calories | 521 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 7 g |
| Sodium | 1951 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and I really liked this. The chili powder stuck out as odd to me but it surprisingly worked well with the other ingredients. I recommend reading over the recipe a few times before you ever start making it. There are quite a few steps and you need to move fast. I’m anxious to try this with pork ramen and shrimp ramen.
I added small pieces of kale (very healthy) and more garlic to taste. I’m saving this recipe to make again. My daughter and I both loved it.