Ingredients
Sauce
- 3 tablespoons regular soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sriracha
- ¼ teaspoon white ground pepper
Main Ingredients
- 3 tablespoons vegetable oil (divided, 1 tablespoon and 2 tablespoons)
- 1 pound diced boneless skinless chicken breasts
- 9 ounces (3 3-ounce packages) instant ramen noodles (do not use the flavor packets)
- 1 cup diced red bell pepper (1 medium-sized red bell pepper)
- 1 cup sliced white button mushrooms
- ½ 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)
- ½ tablespoon toasted sesame seeds (optional garnish)
Instructions
- Prepare the Sauce: In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, sriracha, and white ground pepper until well combined. Set aside for later use.
- Cook the Noodles: In a 3 to 4-quart saucepan, bring 6 cups of water to a low boil over medium-high heat. Add the instant ramen noodles (without flavor packets) and cook for 1 to 2 minutes until they just begin to soften. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a 10 to 12-inch nonstick skillet over medium-high heat. Add the diced chicken breasts and cook for 4 to 5 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Keeping the skillet on medium-high heat, add the remaining 2 tablespoons of vegetable oil. Add the diced red bell pepper, sliced mushrooms, and diced sweet onion. Sauté for 2 to 3 minutes until the onions and peppers start to soften.
- Add Broccoli and Aromatics: Add the broccoli florets to the vegetable mixture and continue to sauté just until the broccoli turns a vibrant green. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute to release their flavors.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables and stir to combine evenly. Turn off the heat.
- Add Noodles and Sauce: Add the cooked ramen noodles to the skillet. Pour the prepared sauce over the noodle mixture and use tongs to toss everything together thoroughly, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce.
- Garnish and Serve: Transfer the stir fry to serving plates. Garnish with thinly sliced green onions and toasted sesame seeds if desired. Serve immediately while hot for best flavor and texture.
Notes
- Do not use the seasoning packets from the instant ramen noodles as the sauce provides all necessary flavor.
- For a spicier dish, increase the amount of sriracha or serve extra on the side.
- Feel free to swap out vegetables based on preference or seasonality, such as snap peas or carrots.
- Using fresh garlic and ginger adds vibrant flavor, but garlic paste or ginger paste can be used in a pinch.
- If you want a gluten-free version, substitute tamari or gluten-free soy sauce and ensure all other sauces are gluten-free certified.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently to prevent overcooking noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
