Best Chicken Ramen Noodles (Printable Version)

Chicken, spring veggies, and chewy noodles tossed in a tangy, bold sauce—ready in under 30 minutes.

# What You'll Need:

→ Ramen Stir-Fry Sauce

01 - 30 milliliters light soy sauce, low sodium
02 - 30 milliliters dark soy sauce, low sodium
03 - 30 milliliters Worcestershire sauce
04 - 45 milliliters Sriracha
05 - 10 milliliters white vinegar
06 - 30 milliliters hoisin sauce
07 - 7 grams brown sugar
08 - 2 grams black pepper powder
09 - 15 milliliters water

→ Chicken Marinade

10 - 140 grams chicken thigh or breast, cut into pieces
11 - Salt, as needed
12 - 2 grams black pepper powder
13 - 15 milliliters light soy sauce, low sodium
14 - 2 grams cornstarch

→ Noodles and Vegetables

15 - 3 packets (approximately 210 grams) ramen noodles or instant noodles, seasoning packets discarded
16 - 30 milliliters vegetable oil or sesame oil
17 - 5 cloves garlic, minced
18 - 2.5 centimeters ginger, minced
19 - 1 small red bell pepper, chopped
20 - 1 small green bell pepper, chopped
21 - 1 small onion, chopped
22 - 2 spring onions, chopped, whites and greens separated
23 - 45 grams broccoli florets, chopped
24 - 35 grams white button mushrooms, sliced
25 - 30 grams carrot, cut into sticks

# Steps to Follow:

01 - Bring a pot of water to a rolling boil. Add ramen noodles and cook for 1 to 2 minutes until barely tender, avoiding overcooking. Drain immediately and rinse thoroughly with cold running water. Toss with a teaspoon of oil to prevent sticking.
02 - Combine chicken pieces, salt, black pepper powder, cornstarch, and light soy sauce in a bowl. Mix well and allow to marinate while preparing other ingredients.
03 - Chop all vegetables as listed. Separate whites and greens of the spring onions. Set aside, keeping everything accessible for stir-frying.
04 - Heat oil in a wok or large nonstick skillet over high heat. Add minced ginger and garlic, sautéing until fragrant. Add onion, bell peppers, broccoli, mushrooms, carrot, and spring onion whites. Stir-fry until vegetables are slightly softened but still vibrant.
05 - Shift sautéed vegetables to one side of the wok. Add marinated chicken without excess marinade. Stir-fry until chicken is cooked thoroughly and no longer pink.
06 - In a mixing bowl, combine light soy sauce, dark soy sauce, Worcestershire sauce, sriracha, white vinegar, hoisin sauce, brown sugar, black pepper powder, and water. Whisk until the sauce is uniform.
07 - Pour the prepared sauce into the wok. Toss chicken and vegetables to coat evenly. Add cooked noodles and continue stir-frying, tossing frequently, until all components are thoroughly combined and heated through.
08 - Garnish with reserved spring onion greens. Serve immediately while hot.

# Additional Notes:

01 - Always undercook the noodles slightly as they will continue to cook during stir-frying, preventing a mushy texture.
02 - Rinse noodles under cold water after boiling to halt the cooking process and maintain their bite.
03 - Customize by incorporating your preferred vegetables or substitute ramen with udon or pasta for a variation.
04 - If you desire a soupy dish, add chicken stock before combining with noodles and briefly bring to a boil.
05 - For a cleaner broth, cook noodles separately and avoid boiling them in the soup base.
06 - For additional flavor, finish with a drizzle of sesame oil, a sprinkle of sesame seeds, and extra chopped spring onion greens.

Go Back