Ingredients

3 tablespoons regular soy sauce

3 tablespoons dark soy sauce

3 tablespoons hoisin sauce

1 tablespoon oyster sauce

1 tablespoon rice wine vinegar

2 teaspoons sriracha

¼ teaspoon white ground pepper

3 packages instant ramen noodles (3-ounce packages, without flavor packets)

1 pound diced boneless skinless chicken breasts

3 tablespoons vegetable oil (divided: 1 tablespoon and 2 tablespoons)

1 cup diced red bell pepper (about 1 medium)

1 cup sliced white button mushrooms

½ cup diced sweet yellow onion

1 cup broccoli florets (small bite-size pieces)

1 tablespoon fresh minced garlic

1 tablespoon fresh grated ginger

2 thinly sliced green onions (optional garnish)

½ tablespoon toasted sesame seeds (optional garnish)

Instructions

Step 1: In a small bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white ground pepper. Set this sauce aside.

Step 2: Bring 6 cups of water to a low boil in a 3 to 4-quart saucepan over medium-high heat. Add the ramen noodles and cook for 1 to 2 minutes until they just start to soften. Drain and rinse with cold water to stop the cooking. Set noodles aside.

Step 3: Heat 1 tablespoon of vegetable oil in a 10 to 12-inch nonstick skillet over medium-high heat. Add the diced chicken and cook for 4 to 5 minutes until fully cooked through. Remove chicken and set aside.

Step 4: In the same skillet, add the remaining 2 tablespoons of vegetable oil. Sauté the diced red bell pepper, mushrooms, and diced onion for 2 to 3 minutes until slightly tender.

Step 5: Add the broccoli florets to the skillet and cook just until they turn bright green, about 1 to 2 minutes.

Step 6: Stir in the minced garlic and grated ginger, cooking for an additional 1 minute to release their flavors.

Step 7: Return the cooked chicken to the skillet with the vegetables and stir to combine. Turn off the heat.

Step 8: Add the cooked ramen noodles to the skillet. Pour the prepared sauce over the entire mixture and use tongs to toss everything together until well coated.

Step 9: Garnish with thinly sliced green onions and toasted sesame seeds if desired. Serve hot.

Tips & Variations

For extra veggies, add snap peas or shredded carrots along with the other vegetables.

Swap chicken for shrimp or tofu to suit your preference or dietary needs.

If you like it spicier, increase the amount of sriracha or add chili flakes to the sauce.

Use fresh ramen noodles if available for a more authentic texture.

FAQs

Can I use ramen flavor packets in this recipe?

It’s best to avoid the flavor packets as the recipe calls for a homemade sauce that provides a balanced and rich flavor. Using the packets may make the dish overly salty or clash with the other sauces.

How can I make this recipe vegetarian?

Replace the chicken with firm tofu, tempeh, or extra vegetables, and omit oyster sauce or substitute it with a vegetarian alternative to keep the flavors intact.