Description
Toss that seasoning packet away and transform your instant ramen noodles into this delicious Chicken Ramen Stir Fry. Made with ground chicken, coleslaw mix, bell peppers and a delicious homemade sauce, you will love this easy meal.
Ingredients
For the sauce
- ⅓ cup soy sauce
- 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
For the stir fry
- 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 3oz / 85 g per package
For garnish
- sliced green onion
- hot sauce
- sesame seeds
Instructions
- Prepare the sauce: Whisk together all of the sauce ingredients in a medium bowl. Set aside.
- Cook the chicken: In a large skillet over medium heat, sauté the ground chicken in olive oil until cooked through.
- Add vegetables: Pour the sauce over the chicken, then add bell peppers and coleslaw mix. Cover and cook until vegetables are tender.
- Cook the noodles: Boil the instant ramen noodles in a separate pot for 3 minutes.
- Combine: Mix in some pasta cooking water with the chicken and vegetables. Drain the noodles and add them to the skillet. Toss to combine.
- Serve: Garnish with sliced green onion, hot sauce, and sesame seeds. Enjoy!
Notes
- Double check your ramen noodle instructions for the cook time – mine only needed to boil for 3 minutes. If yours are different, adjust when you add them to the boiling water.
- Can serve up to 6 people if serving with a side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 615 kcal
- Sugar: 24g
- Sodium: 998mg
- Fat: 25g
- Saturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 98mg
