Chicken Ramen Stir Fry
A quick skillet stir fry of ramen noodles, thin-sliced chicken and vegetables in a soy, oyster sauce, honey and sriracha sauce. An American fusion take on Japanese ramen noodles.
Ingredients
| 9 oz | 255 g | ramen noodles |
| 2 tbsp | 30 ml | unsalted butter |
| 2 | chicken breasts, thinly sliced | |
| 1/2 tsp | 2.5 ml | pepper |
| 1 | red bell pepper, sliced | |
| 4 | garlic cloves, minced | |
| 2 cups | 480 ml | napa cabbage, shredded |
| 1/2 cup | 120 ml | green onion, sliced |
| — | sesame seeds (optional, garnish) | |
| 1/4 cup | 60 ml | soy sauce |
| 1 tsp | 5 ml | sesame oil |
| 2 tbsp | 30 ml | oyster sauce |
| 1 tbsp | 15 ml | honey |
| 2 tbsp | 30 ml | sriracha |
Instructions
- Cook the ramen according to package instructions, reserving 1 cup of the cooking water. 2. Make the sauce: in a small bowl whisk together the soy sauce, oyster sauce, sriracha, honey and sesame oil. 3. Cook the chicken: melt the butter in a large (cast iron) skillet over medium heat, add the sliced chicken, season with pepper and cook until browned, then flip, season again and cook through. 4. Add the veggies: add the bell pepper and cook 2-3 minutes, add the garlic and cook until aromatic, then stir in the cabbage and cook until wilted and lightly browned, about 2 minutes. 5. Finish: add the noodles and the sauce, loosening with some reserved water so the sauce coats well. Add the green onion, cook 1 more minute, top with sesame seeds and serve hot.