Ingredients
- For the Sauce:
- 3 tablespoons regular soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha
- 1/4 teaspoon white ground pepper
- For the Chicken and Noodles:
- 3 packages instant ramen noodles (3-ounce packages, do not use flavor packets)
- 1 pound diced boneless skinless chicken breasts
- 3 tablespoons vegetable oil (divided)
- 1 cup diced red bell pepper (1 medium-sized)
- 1 cup sliced white button mushrooms
- 1/2 cup diced sweet yellow onion
- 1 cup broccoli florets (broken into small bite-size pieces)
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh grated ginger
- 2 thinly sliced green onions (optional garnish)
- 1/2 tablespoon toasted sesame seeds (optional garnish)
Instructions
- For the Sauce: In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, sriracha, and white pepper. Set aside.
- For the Chicken, Noodles, and Vegetables: In a 3 to 4-quart saucepan, bring 6 cups of water to a low boil over medium-high heat. Add the ramen noodles and cook for 1-2 minutes, just until they begin to soften. Drain and rinse the noodles with cold water to stop the cooking process. Set the noodles aside.
- Heat 1 tablespoon of vegetable oil in a 10 to 12-inch nonstick skillet over medium-high heat. Add the diced chicken breast and cook for 4-5 minutes until the chicken is cooked through. Remove the chicken and set it aside.
- In the same skillet, add the remaining 2 tablespoons of oil over medium-high heat. Add the diced red bell pepper, mushrooms, and onions. Sauté for 2-3 minutes until the onions and peppers are slightly tender.
- Add the broccoli and sauté for another 1-2 minutes, until the broccoli turns a vibrant green.
- Add the minced garlic and grated ginger, and cook for 1 minute.
- Add the cooked chicken back into the skillet and stir to combine. Turn off the heat.
- Add the cooked ramen noodles to the skillet, then pour the sauce over the ramen mixture. Use tongs to toss everything together, making sure the noodles are well coated in the sauce.
- Garnish with sliced green onions and toasted sesame seeds. Serve while hot and enjoy!
Notes
- Feel free to swap in different vegetables like carrots, zucchini, or snap peas for added variety.
- If you prefer a spicier dish, increase the sriracha or add fresh chili peppers.
- To make it gluten-free, use gluten-free soy sauce and ramen noodles.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 477 kcal
- Sugar: 6g
- Sodium: 1100mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
