Basic ramen stirfry with juicy chicken thighs, thin strips of omelette and plenty of veggies. I used green beans but you can use any vegetable you like. Ready in less than 30 minutes!
I’m a noodles addict. I love eating noodles for lunch and I love eating it for dinner. If I could, I’d eat it for breakfast. However, I also love sleep. Sleep trumps noodles for breakfast. Sorry. (Anyone with me?) I love noodle soups, but unless the noodle soup is called “Pho”, dry/stir fried noodles are my absolute favorite. Even with instant noodles, I prefer the “dry” kind. For those of you who are just like me, I’m sharing my basic chicken ramen stir fry recipe today. It’s a basic, very easy ánd so versatile recipe. Depending on your taste, you can add more flavor to the sauce, add more/different veggies and/or use a completly different noodle. I just happen to love “fresh” ramen. Make sure the noodle you want to use is suitable for stir frying. Some noodles are only suitable for soups and will turn to mush if you try to use it for stir frying. In addition to the noodles and vegetables, you can also swap the chicken for beef, pork or a vegetarian alternative. Even meatless is an option. You could make a different noodle dish for every day of the week with this basic recipe! I try to keep it to once per week though: My bf and I love noodles so much we eat about two servings each whenever I make this dish. #fatcouple
There’s only one side note I’d like to mention about this recipe: My bf and I are trying to eat less salty. Therefor, we didn’t add any more sauce in addition to the “marinade” of the chicken. However, if you’re used to eating quite a lot of salt/strong flavors, you’ll want to add a sauce. I’ve written the sauce in the recipe but you can omit it if you want. It’s up to you.
Oh, and if you’re interested, here are also some ideas for variations:
- Add Siracha sauce (to taste) for a little kick.
- Use broccoli and beef with broccoli and beef-sauce instead of dark soy sauce.
- Omit protein and add julienned carrot, napa cabbage and red bell pepper for a vegetarian version. Skip the marinade and use the sauce.
- Add a fried egg on top.
- 300-350 g boneless chicken thighs, excess fat removed and cubed
- 1 Tbsp dark soy sauce
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 egg, lightly beaten
- 300-400 g green beans (or other vegetable), cooked*
- 2 packages of fresh style ramen (2x200g)
- oil for cooking
- 1½ tsp dark soy sauce
- ¼ tsp sugar
- ½ tsp onion powder
- In a bowl, mix the chicken thighs with the dark soy sauce, onion powder and garlic powder. Set aside for at least 10 minutes.
- Heat a non-stick pan with a little bit of oil on medium heat.
- Add the beaten egg and swirl the pan to distribute the egg to a thin layer.
- Roll up the egg, remove from pan and cut into strips. Set aside.
- Place the pan back on the stove and add the chicken. Stir fry the chicken until fully cooked. Remove from pan.
- In the same pan, add the ramen. Stir the ramen occasionally until the noodles have loosened up.
- Add the egg strips, chicken and vegetables. If you want, you can also add the ingredients for the sauce. Cook and mix for about 2-3 minutes until everything is mixed evenly.
- Serve immediately.
- *Cook the beans while preparing the chicken and other ingredients to save time.