Stir Fry Noodles
Made with plenty of curly ramen noodles, tender-crisp sautéed fresh vegetables, seared chicken and a sweet and savory stir fry sauce. It's a mouthwatering weeknight dinner to have on repeat!
Servings: 4
Ingredients
Sauce*
- 1/4 cup water, then more as needed
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 1 Tbsp rice vinegar
- 2 tsp sesame oil
- 1 to 3 tsp sriracha, to taste (it's spicy)
- 1/2 tsp cornstarch
Stir Fry
- 6 oz. plain dried ramen (I like this one here using 3 blocks of it)
- 2 Tbsp avocado oil or olive oil, divided
- 4 oz. shiitake mushrooms
- 5 cups chopped mixed vegetables, broccoli, carrots, and bell pepper all cut into matchsticks
- 1/4 cup sliced green onions, light portion, plus 2 Tbsp green portion for serving
- 1 Tbsp peeled and minced ginger
- 1 Tbsp minced garlic
- 2 cups chopped cooked chicken, steak or tofu (rotisserie chicken works well)
Instructions
- In a medium mixing bowl whisk together water, soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha and cornstarch. Set aside.
- Cook ramen according to package instructions just to al dente.
- Heat 1 Tbsp avocado oil in a 12-inch non-stick skillet or a wok over moderately high heat. Add mushrooms and cook until slightly browned, about 3 minutes.
- Add an additional 1 Tbsp avocado oil, plus the vegetables and light portion of green onions. Cook, tossing occasionally, for 3 minutes.
- Add garlic and ginger and cook tossing occasionally, 2 minutes longer or until vegetables are just tender.
- Pour in sauce mixture and cook and stir about 15 seconds.
- Add ramen and chicken, toss. Thin with more water as needed. Serve garnished with chopped green onion greens.
Notes
If you want a saucier stir fry increase sauce ingredients by 1.5 times = 6 Tbsp water, 6 Tbsp low sodium soy sauce, 6 Tbsp hoisin sauce, 1 1/2 Tbsp rice vinegar, 1 Tbsp sesame oil, 1+ tsp sriracha, and 3/4 tsp cornstarch.