Description
This Chicken Ramen Stir Fry is a quick and flavorful weeknight dinner featuring ground chicken, vibrant bell peppers, and crunchy coleslaw mix tossed with tender instant ramen noodles in a savory, slightly sweet soy-based sauce. Ready in just 25 minutes, this dish combines a perfect balance of textures and flavors, topped with sesame seeds and green onions for added freshness.
Ingredients
Sauce Ingredients
- ⅓ cup soy sauce (use low-sodium if desired)
- ¼ cup honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon grated peeled fresh ginger (or store-bought ginger paste)
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha (or to taste)
Main Ingredients
- 2 teaspoons olive oil
- 1 lb ground chicken
- 1 14-ounce package coleslaw mix
- 2 bell peppers, thinly sliced (red, orange, or yellow)
- ¼ cup pasta cooking water
- 3 packages instant ramen noodles, seasoning discarded (3 oz / 85 g per package)
Garnishes
- Sliced green onion
- Hot sauce, to taste
- Sesame seeds
Instructions
- Prepare the Sauce: In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and Sriracha until well combined. Set aside to allow the flavors to meld.
- Cook the Ground Chicken: Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the ground chicken, breaking it into small pieces with a spatula. Cook for about 7-8 minutes until fully cooked and no longer pink.
- Add Sauce and Vegetables: Pour the prepared sauce over the cooked chicken, stirring to coat evenly. Bring the mixture to a simmer, then add the thinly sliced bell peppers, followed by the coleslaw mix. Cover the skillet to let the cabbage wilt, cooking for about 2 minutes.
- Cook the Noodles: While the vegetables wilt, bring a large pot of water to a boil. Add the instant ramen noodles to the boiling water and cook for 3 minutes until tender.
- Combine Cooking Water and Stir: Once the noodles are cooked, scoop out ¼ cup of the cooking water and add it to the chicken and vegetable mixture in the skillet. This helps to loosen the sauce and blend flavors.
- Drain and Mix Noodles: Drain the noodles well and add them to the skillet with the chicken and vegetables. Using two wooden spoons or kitchen tongs, toss everything together until the noodles are evenly coated with sauce and well mixed with the other ingredients.
- Serve: Serve the chicken ramen stir fry immediately, garnished with sliced green onions, sesame seeds, and additional hot sauce if desired. Store any leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- Use low-sodium soy sauce to reduce the salt content.
- You can substitute ground chicken with ground turkey or tofu for a variation.
- Adjust Sriracha quantity based on your heat preference.
- If you prefer softer vegetables, cook the coleslaw mix a little longer before adding the noodles.
- Make sure to discard the seasoning packets from the instant ramen as they often contain high sodium and unwanted additives.
- The cooking water added helps to create a silky sauce that clings to the noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
