15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry
A quick, flavorful stir-fry with chicken, mixed vegetables, and ramen noodles ready in about 15 minutes.
Equipment
- Pot
- Skillet or Wok
- Colander
Ingredients
- 2 chicken-flavored ramen packages (3 oz each) discard seasoning packets
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast diced into bite-sized pieces
- 3 to 4 cups broccoli florets
- 1 large red bell pepper seeded and diced small
- 1 14.4 ounce can baby corn drained and halved if necessary
- 1 8 ounce can bamboo shoots drained
- 2 tablespoons soy sauce plus more if desired
- 2 tablespoons rice vinegar
- 1 to 3 tablespoons chili garlic sauce or to taste
- 1 to 2 teaspoons ground ginger
- 3 to 4 green onions trimmed and sliced into thin rounds
- sesame seeds optional for garnishing
- salt and pepper optional and to taste
Instructions
- Bring a pot of water to a boil and cook the ramen noodles according to the package directions; drain well and set aside.
- Heat the sesame oil and olive oil in a very large skillet or wok over medium-high heat until shimmering.
- Add the diced chicken and cook for about 4 minutes, stirring or flipping intermittently, until the pieces are nearly cooked through.
- Add the broccoli florets, diced red bell pepper, drained baby corn, and drained bamboo shoots to the skillet; cover and steam for 3 to 4 minutes until the vegetables are crisp-tender.
- Uncover, add the cooked noodles, soy sauce, rice vinegar, chili garlic sauce, and ground ginger; toss everything together and cook 1 to 2 minutes until heated through and evenly coated.
- Remove from heat, sprinkle with sliced green onions and optional sesame seeds, season with salt, pepper, or extra soy sauce to taste, and serve immediately.
Notes
- Stir-fry is best fresh.
- Adjust chili garlic sauce to control heat.
- Use pre-cut vegetables to save time.
- Discard the ramen seasoning packets before cooking.