QUICK CHICKEN ramen NOODLE STIR-Fry
After all the pies and stuffings of the holidays, I’m going to need as many vegetables as I can get. This Stir Fry Recipe will help you sneak in as many vegetables as possible – bell peppers and mushrooms are all great options. You can also add carrots or green beans.
This stir-fry sauce is the fastest you’ve ever made. It only takes 30 minutes or less. You only need chicken stock, rice wine vinegar, oyster sauce, and Sriracha.
Instant ramen noodles in 2 (3.5-ounce) packages with flavor packets.
1/3 cup chicken stock
1/4 cup oyster sauce
1 Tablespoon rice wine vinegar
Taste one teaspoon of Sriracha or more
Canola oil, one tablespoon
1 pound skinless and boneless chicken thighs diced
Broccoli florets: 1 1/2 cups
Sweet onion, 1 cup diced
Red bell pepper diced 1 cup
1 cup shiitake mushroom slices
Three cloves garlic, minced
Freshly grated Ginger, 1 Tablespoon
Green onions thinly sliced
Half a teaspoon of toasted sesame seeds
Cook ramen noodles in a large pot with boiling water until they are tender. This should take about 3-4 mins. Rinse them well under cold water.
In a large bowl, combine the chicken stock with the oyster sauce, rice vinegar, and Sriracha.
Canola oil is heated in a large pan over medium heat. Add the chicken, and cook for 4-6 minutes until it is golden brown and cooked through. Set aside.
Stir in the broccoli, bell pepper, onion, and mushroom until they are tender. This should take about 4-5 minutes.
Stir in Ginger and garlic until fragrant (about 1 minute).
Stir in the chicken stock mixture and scrape any brown bits off the bottom of your skillet.
Stir in the ramen and chicken, and stir until they are heated and coated with sauce. This should take about 1-2 minutes.
Garnish with sesame and green onions if you wish.