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Chicken stir fry with noodles
Skip the takeout with this delicious chicken stir fry with noodles made with fresh ingredients.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
483 kcal
Course:
Main Course, Dinner
Cuisine:
Asian
Ingredients
For the Sauce
- ¼ cup chicken stock or substitute water, 60ml
- ¼ cup soy sauce 60 ml
- 2 tablespoons oyster sauce
- ½ teaspoon sriracha or to taste
- 1 teaspoon garlic grated
- ½ teaspoon ginger grated
- ½ teaspoon cornstarch
For the Stir Fry
- 8 ounces ramen noodles dry, 225g
- 1 tablespoon sesame oil toasted
- 1 pound ground chicken 450g
- ½ cup onion diced
- ½ cup carrot diced
- ½ cup snap peas halved
- ¼ cup green onion sliced
- sesame seeds for garnish
Instructions
For the Sauce
- Combine the chicken stock, soy sauce, oyster sauce, sriracha, garlic, ginger, and cornstarch in a bowl. Whisk until smooth and set aside until needed.
Cup of Yum
For the Stir Fry
- Boil a large pot of water and cook the ramen noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large skillet over medium heat, heat the sesame oil. Add the ground chicken and cook, breaking it apart with a spoon, for about 3-4 minutes until it's no longer pink.
- Add the diced onion and carrots to the skillet. Stir and cook for another 4-5 minutes until the vegetables are tender and the chicken starts to brown slightly.
- Lower the heat to medium-low and pour in the sauce. Give it a quick whisk if the cornstarch has settled. Add the snap peas and ramen noodles to the skillet, stirring to coat everything evenly with the sauce.
- Remove from heat and stir in the sliced green onions. Serve immediately, garnished with sesame seeds.
Notes
- Be sure to cook the ramen noodles until just tender, as they will continue to cook slightly when mixed with the sauce and vegetables.
- Stir-frying is best done over high heat. It helps to sear the ingredients quickly, preserving their texture and flavor.
- Cook the chicken and vegetables in batches if necessary to avoid overcrowding the pan. This ensures even cooking and prevents steaming which will not make a good stir fry.
- Taste the sauce before adding it to the stir fry. If it’s too salty, add a bit more chicken stock or water. If it’s not salty enough, add a splash more soy sauce.
- Stir the noodles, chicken, and vegetables thoroughly so that everything is evenly coated with the sauce.
- Don’t skip the sesame seeds and green onions. They add a nice crunch and fresh flavor to the dish.
- Store - Keep any leftovers in an airtight container in the refrigerator. This stir fry will stay fresh for up to 2 days. Reheat in a skillet over medium heat until warmed through.
Nutrition Information
Calories
483kcal
(24%)
Carbohydrates
44g
(15%)
Protein
29g
(58%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
98mg
(33%)
Sodium
2.326mg
(0%)
Potassium
871mg
(19%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2.877IU
(0%)
Vitamin C
12mg
(13%)
Calcium
51mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 483
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 44g | 15% |
| Protein | 29g | 58% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 2.326mg | 0% |
| Potassium | 871mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2.877IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.