Introduction
This delicious and hearty dish combines the convenience of instant ramen noodles with the vibrant flavors of chicken and fresh vegetables. With a balance of savory oyster sauce and the zing of Sriracha, this stir-fry is both satisfying and quick to prepare. Perfect for a weeknight dinner, it’s loaded with protein and nutrients, making it a great choice for families and individuals alike.
Detailed Ingredients with measures
– 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
– ⅓ cup chicken stock
– ¼ cup oyster sauce
– 1 tablespoon rice wine vinegar
– 1 teaspoon Sriracha, or more to taste
– 1 tablespoon canola oil
– 1 pound boneless, skinless chicken thighs, diced
– 1½ cups broccoli florets
– 1 cup diced sweet onion
– 1 cup diced red bell pepper
– 1 cup sliced shiitake mushrooms
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 green onions, thinly sliced
– ½ teaspoon toasted sesame seeds
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Detailed Directions and Instructions
Step 1: Prepare the Ramen Noodles
In a large pot of boiling water, cook the ramen noodles until tender, which should take about 3-4 minutes. Once cooked, rinse them under cold water to stop the cooking process and then drain well.
Step 2: Make the Sauce
In a medium bowl, whisk together the chicken stock, oyster sauce, rice wine vinegar, and Sriracha until well combined. Set this mixture aside.
Step 3: Cook the Chicken
Heat the canola oil in a large skillet over medium heat. Add the diced chicken thighs to the skillet and cook until they are golden and fully cooked through, which will take about 4-6 minutes. Once done, set the chicken aside.
Step 4: Sauté the Vegetables
In the same skillet, stir in the broccoli florets, diced sweet onion, diced red bell pepper, and sliced shiitake mushrooms. Cook until the vegetables are tender, which should take about 4-5 minutes.
Step 5: Add Garlic and Ginger
Stir in the minced garlic and freshly grated ginger to the skillet. Sauté these ingredients until they become fragrant, which will take about 1 minute.
Step 6: Combine Everything
Add the cooked chicken back into the skillet along with the ramen noodles and the chicken stock mixture. Stir everything together until heated through and the noodles are evenly coated in the sauce, about 1-2 minutes.
Step 7: Serve
Serve the dish immediately while it’s hot. Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds for added flavor and presentation.
Notes
Storage
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
Vegetable Variations
Feel free to substitute or add other vegetables based on your preference or seasonal availability, such as snap peas, carrots, or spinach.
Spice Level
Adjust the amount of Sriracha based on your heat preference. You can also add more at the table for those who like it spicier.
Protein Alternatives
If you prefer, you can replace the chicken thighs with shrimp, tofu, or beef, adjusting the cooking times accordingly for each protein option.
Gluten-Free Option
To make this dish gluten-free, use gluten-free ramen noodles and ensure that the oyster sauce is gluten-free.
Cook techniques
Boiling Noodles
In a large pot of boiling water, add the instant ramen noodles and cook until they are tender, usually 3-4 minutes. Rinse them with cold water to stop the cooking process and drain well to achieve the desired texture.
Whisking Sauces
In a medium bowl, combine chicken stock, oyster sauce, rice wine vinegar, and Sriracha. Whisk these ingredients together until they are well blended, creating a cohesive sauce for the dish.
Sautéing Chicken
Heat canola oil in a large skillet over medium heat. Add diced boneless, skinless chicken thighs and cook until they are golden brown and thoroughly cooked, approximately 4-6 minutes. Set the chicken aside once done.
Stir-frying Vegetables
In the same skillet, stir in broccoli florets, diced sweet onion, diced red bell pepper, and sliced shiitake mushrooms. Cook these vegetables until they are tender, about 4-5 minutes.
Infusing Flavors
Add minced garlic and freshly grated ginger to the skillet, stirring until fragrant, which takes about 1 minute. This step enhances the overall flavor profile of the dish.
Combining Ingredients
Stir the cooked chicken, rinsed ramen noodles, and the prepared sauce into the skillet. Cook everything together until heated through and evenly coated, typically 1-2 minutes.
Garnishing
Once the dish is ready to serve, garnish it with thinly sliced green onions and a sprinkle of toasted sesame seeds to add flavor and visual appeal.
FAQ
Can I use other types of noodles instead of instant ramen?
Yes, you can substitute other types of noodles, such as udon or soba, but cooking times may vary based on the noodles used.
How can I make this dish vegetarian or vegan?
To make this dish vegetarian or vegan, replace the chicken with tofu or tempeh and use vegetable stock instead of chicken stock. Ensure that the oyster sauce is plant-based or substitute with a vegan sauce.
What can I substitute for oyster sauce?
If you don’t have oyster sauce, you can use soy sauce as a substitute. However, it will alter the flavor slightly, so you may want to add a little extra sweetness using hoisin sauce or sugar.
Is there a way to make this dish spicier?
Yes, you can add more Sriracha to your taste or include other spicy ingredients like chili flakes, hot peppers, or a dash of cayenne pepper to increase the heat level.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat or microwave until heated through.
Conclusion
This delicious ramen dish combines various textures and flavors, making it a perfect meal that is both satisfying and nutritious. The harmony of sautéed vegetables, tender chicken, and flavorful sauce brings the dish together, while the ramen noodles provide a delightful base. It’s an excellent option for a quick weeknight dinner or meal prep.
Chicken and Vegetable Stir-Fry Ramen
A simple variation that includes additional seasonal vegetables like snap peas and carrots for extra crunch and color.
Spicy Seafood Ramen
Substitute chicken with shrimp or mixed seafood for a delightful seafood twist. Adjust the Sriracha for the desired level of heat.
Mushroom and Tofu Ramen
Replace chicken with tofu cubes and add more varieties of mushrooms for a vegetarian option. A splash of soy sauce can enhance the flavor.
Thai Peanut Ramen
Incorporate peanut butter into the sauce mixture for a creamy, nutty flavor. Top with crushed peanuts and fresh cilantro for garnish.
Coconut Curry Ramen
Introduce coconut milk and curry paste to the sauce for a tropical twist. Add in some spinach or kale for added nutrition.
Sweet and Sour Chicken Ramen
Add pineapple chunks to the stir-fry for a sweet and tangy flavor. This works well with the savory elements of the dish.
Ramen Salad Bowl
Cool the ramen and toss it with shredded cabbage, carrots, and a sesame dressing for a refreshing cold noodle salad.
Teriyaki Chicken Ramen
Replace the oyster sauce with teriyaki sauce and include julienned carrots for a different flavor profile.
Stuffed Bell Peppers Ramen
Use this recipe as a filling for halved bell peppers, bake until the peppers are tender, and serve as a healthy, individual portion.
