Chicken Ramen Noodles
Quick and easy Chicken Ramen Noodles using simple ingredients.
Servings 4
Calories 512kcal
Ingredients
- 2 3.5 ounce packages of instant ramen noodles - discard seasoning packet
- 1 tablespoon canola or avocado oil
- 1 pound chicken thighs - cubed (or chicken breasts)
- 1 cup broccoli, chopped
- 1/2 cup onion, diced
- 1/2 cup red bell pepper, diced
- 1 cup cremini mushrooms - sliced
For the stir fry sauce
- 1/4 cup soy sauce
- 1/4 cup chicken stock
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon fresh grated ginger - or 1 teaspoon ground ginger
- sliced green onions and sesame seeds for garnish
Instructions
- Bring two cups of water to a boil in a large sauce pan or stock pot. Reduce to simmer. (we will add the ramen to this pot a couple minutes before serving)
- Heat a large skillet or wok over medium high heat. Add chicken pieces. Cook chicken until almost cooked through. (chicken will continue to cook with veggies)
- Add onion, broccoli, red peppers and mushroom to chicken. Continue to cook until veggies are crisp tender and chicken is cooked through.
- In small bowl combine sauce ingredients and whisk. Add to chicken and veggies. Reduce to medium heat and let sauce reduce by about a third.
- While your sauce is reducing, add your ramen to the simmering hot water. Do not break in half. Allow to cook in block form for one minute then gently seperate with a fork. Cook for another 2 minutes until tender. Drain.
- Add noodles to chicken and veggies mixture. Garnish with sliced onion and sesame seeds if desired.
Nutrition
Calories: 512kcal | Carbohydrates: 40g | Protein: 26g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1778mg | Potassium: 578mg | Fiber: 3g | Sugar: 8g | Vitamin A: 819IU | Vitamin C: 46mg | Calcium: 45mg | Iron: 3mg