Chicken Stir-fry with Ramen Noodles
Complexity: easily
Servings: 4
Make ramen noodles as a main course using the stir-fry technique, frying the noodles with chicken, vegetables, and spices for a delicious and filling Asian-inspired lunch.
There is also a dish called Ramen, a wheat noodle soup invented by the Japanese. It is also typical of Chinese and Korean cuisine. Traditionally, the Japanese prepared ramen in the form of meat soup with vegetables and plenty of homemade noodles. But since the middle of the last century, it has increasingly been made with instant noodles, which hasn't significantly affected the dish's taste. The soup was just as delicious. The Japanese still consider instant noodles their greatest invention.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 packages of instant noodles (no seasoning needed)
- 1/3 cup soy sauce
- 1 tbsp. grated ginger
- 1 tbsp. honey
- 1 tbsp. white wine vinegar
- 2 cloves garlic, grated
- 2 tbsp. l. canola oil
- 4 boneless, skinless chicken thighs, thinly sliced
- 2 small carrots
- 220 g of young peas in pods
- 2 bell peppers of different colors, chopped
- 400 g of wild mushrooms
- 1 cup onion, thinly sliced
- 4 green onions, thinly sliced, plus extra for serving
- Roasted nuts for filing
- Sriracha sauce for serving
- Lime wedges for serving
We recommend
Cooking the dish according to the recipe:
- In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic, and 1 tablespoon of canola oil. Place the chicken in the marinade and let it marinate for 15 minutes.
- Meanwhile, use a vegetable peeler to peel the carrots into strips. You should get about 1 cup of carrot strips.
- Bring a medium saucepan of water to a boil. Remove from heat and add the noodles. After 2 minutes, drain.
- Heat 1 tablespoon of canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Fry the chicken pieces in the hot oil, stirring constantly, for 5 minutes, then transfer them to a plate.
- Add the bell pepper, peas, mushrooms, onion, and carrot to the same oil and fry, stirring constantly, for 30 seconds. Add 1/4 cup water and scrape up any browned bits.
- Add the chicken, noodles, remaining marinade, and green onions back to the pan. Stir-fry for about a minute to combine. Serve the noodles immediately, drizzled with hot sauce, sprinkled with green onions and nuts, and garnished with lime wedges.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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