Chicken Ramen Noodles

Glossy nuggets of chicken in the most sublime (easy) stir-fry sauce. Studded with onions, bell pepper, and garlic and tossed with instant ramen noodles, this will change your vision of a "quick weeknight meal".

Course Main Course

Cuisine American, Asian

Diet Dairy Free Diet

Keyword dinner, easy, instant ramen, ramen noodles, weeknight

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 247kcal

Author Robin Miller

Equipment

Skillet

Ingredients

2 3-ounce packages instant ramen noodles, flavor packets discarded or saved for another use
1/3 cup chicken broth or chicken stock
1/4 cup soy sauce
1 tablespoon mirin Japanese rice wine, or sherry wine
1 teaspoon sriracha or more/less to taste
1/2 teaspoon sesame oil
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, tenders, or thighs, cut into bite-size pieces
1/2 cup chopped onion
1 red bell pepper seeded and chopped
2 cloves garlic minced
Salt and freshly ground black pepper
Chopped fresh cilantro for serving optional
Toasted sesame seeds for serving optional

Instructions

Cook the ramen noodles in a large pot of boiling water for 3 to 4 minutes, until tender. Drain and set aside.
Meanwhile, in a small bowl, whisk together the broth, soy sauce, mirin, sriracha, and sesame oil. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink. Add the onion, bell pepper, and garlic and cook for 3 to 5 minutes, until the vegetables soften. Season the chicken and vegetables with salt and black pepper.
Add the broth mixture to the pan and bring to a simmer. Fold in the ramen noodles and cook for 1 minute to heat through (if the noodles clumped together while sitting, separate them with a fork while coating them with the sauce). Season to taste with salt and black pepper.
Top with cilantro and sesame seeds, if using, and serve.

Nutrition