Ramen Stir Fry Sauce:
2 tablespoons Light Soy Sauce, low sodium
2 tablespoons Dark Soy Sauce, low sodium
2 tablespoons Worcestershire sauce
3 tablespoons Sriracha
2 teaspoons White Vinegar
2 tablespoons Hoisin sauce
1/2 tablespoon Brown Sugar
1/2 teaspoon Black Pepper Powder
1 tablespoon Water
1 c Chicken Thigh/Breast, pieces
As per need Salt
1/2 teaspoon Black Pepper Powder
1 tablespoon Light Soy Sauce, low sodium
1/2 teaspoon Cornstarch
3 Packets/ Blocks , Ramen Noodles/Instant Noodles(Maggi), discard seasoning packet
2 tablespoons Vegetable Oil/Sesame Oil
5 cloves Garlic, minced
1″ Ginger, minced
1 small Red Bell Pepper, chopped
1 small Green Bell Pepper, chopped
1 small Onion, chopped
2 Spring Onion, chopped, whites and green separated
1/3 c Broccoli florets, chopped
1/3 c White Button Mushrooms, sliced
1/4 c Carrot, sticks
How to make The Best Chicken Ramen Noodles

Step 1: Cook the noodles in a pot of boiling water for about a minute or two, discarding the packets of seasoning. Make sure to not overcook the noodles. Once done, drain the noodles under cold tap water. Add a tsp of oil and toss to prevent the noodles from sticking.

Step 2: Place the pieces of chicken in a bowl. Add the salt, black pepper powder, cornstarch, and soy sauce. Toss to coat the chicken.

Step 3: Wash and chop the veggies, then set aside.

Step 4: Heat oil in wok or pan. Saute the minced ginger and garlic. Add in the chopped veggies one by one and saute until they are a bit soft.

Step 5: Push the veggies to one side of the pan. Add the pieces of chicken and saute until the chicken is cooked through.

Step 6: Combine the sauce ingredients in a mixing bowl and add this to the pan. Mix well.

Step 7: Saute well before adding in the noodles. Toss to combine.

Step 8: Once done, serve quickly. Enjoy!

The noodles tend to overcook so make sure to cook it for a maximum 2 minutes. Run the noodles quickly under cold water, then drain. For this recipe, you can use either ramen, instant noodles, udon, or pasta of your choice. For soupy ramen, add the chicken stock and bring to a boil. Add the ramen and boil again once, then serve immediately. If making soupy chicken ramen, cook the noodles separately. Before serving, you can garnish with some sesame oil, sesame seeds, and chopped spring onion greens. Nutrition Facts: Calories 485.86, Fat (grams) 30.00, Sat. Fat (grams) 6.91, Carbs (grams) 34.13, Fiber (grams) 3.75, Net carbs 30.38, Sugar (grams) 9.43, Protein (grams) 22.48, Sodium (milligrams) 1711.61, Cholesterol (grams) 97.09