Ingredients
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1 (3 ounce) package ramen noodles with seasoning packet
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2 tablespoons sesame oil, divided
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8 ounces skinless, boneless chicken breast, diced
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2 tablespoons oyster sauce
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2 tablespoons soy sauce, divided
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1 ½ cups frozen mixed vegetables
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2 teaspoons freshly grated ginger
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2 teaspoons minced garlic, divided
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½ teaspoon chili powder
Directions
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Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
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Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
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Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
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Drain softened ramen noodles, reserving 2 tablespoons soaking water.
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Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
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Transfer to serving bowls and top with chicken and vegetable mixture.
Cook's Notes:
The trick is to keep the food moving, the ramen especially.
This recipe is fully customizable. I use soy sauce-flavored ramen. I also replace 1 tablespoon of ramen water with 1 tablespoon of sake. It adds a phenomenal flavor. You can use fresh veggies for best results, but I use Walmart's(R) asparagus veggie medley. If you use fresh veggies I would blanch them for 4 minutes in boiling water, then run under cold water.
For meat, I also use pork bits that you can get in 1 pound quantities from some grocers. Once you trim them you get about 8 ounces but the package is pretty cheap. You can also use boneless, skinless chicken thighs, diced. I haven't tried beef yet since I make this just for me and not my whole family.
Nutrition Facts (per serving)
521 | Calories |
23g | Fat |
47g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 521 | |
% Daily Value * | |
Total Fat 23g | 30% |
Saturated Fat 7g | 35% |
Cholesterol 65mg | 22% |
Sodium 1951mg | 85% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 6g | 23% |
Total Sugars 3g | |
Protein 32g | 64% |
Vitamin C 14mg | 16% |
Calcium 54mg | 4% |
Iron 4mg | 20% |
Potassium 522mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.