For Ramen Stir Fry Sauce:

2 Tbsp Light Soy Sauce, low sodium

2 Tbsp Dark Soy Sauce, low sodium

2 Tbsp Worcestershire sauce

3 Tbsp Sriracha

2 tsp White Vinegar

2 Tbsp Hoisin sauce

1/2 Tbsp Brown Sugar

1/2 tsp Black Pepper Powder

1 Tbsp Water

For Chicken:

1 Cup Chicken Thigh/Breast, pieces

As per need Salt

1/2 tsp Black Pepper Powder

1 Tbsp Light Soy Sauce, low sodium

1/2 tsp Cornstarch

Additional:

3 Packets/ Blocks, Ramen Noodles/Instant Noodles(Maggi), discard seasoning packet

2 Tbsp Vegetable Oil/Sesame Oil

5 cloves Garlic, minced

1 Inch 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 Cup Broccoli florets, chopped

1/3 Cup White Button Mushrooms, sliced

1/4 Cup Carrot, sticks

Boil a pot of water and cook the ramen noodle or any instant noodles or even udon noodles, for 1 to 2 mins, as they overcook very soon (and if they overcook, you won’t like the final noodle dish), drain the noodles under cold tap water. To avoid the noodles sticking to each other add a teaspoon of oil and toss well.

In a bowl add the chicken pieces with salt, black pepper powder, cornstarch, and soy sauce. Mix well to marinate the chicken.

Chop and keep aside the veggies required or you want to use them in the recipe.

In a wok/pan, add oil, when it’s hot, add minced ginger, and garlic and saute. Further, add the veggies one by one, and saute further till the veggies are slightly soft.

Move the veggies to one side of the pan and add the chicken pieces into the pan. (If there is a lot of leftover marinade in your pan then do not add that to the pan just discard it). Saute the chicken till the chicken is cooked thoroughly.

Next in a mixing bowl add the ingredients for the sauce and mix well.

Add the stir-fry sauce mix to the wok/pan and mix well.

Saute everything well and finally add the ramen and keep tossing to mix well.

Serve immediately.

NOTES:

Cook the noodles for max 2 mins as they tend to overcook soon. Run under cold water immediately and drain.

If you do not like to use ramen or instant noodles then you can use udon noodles or even pasta of your choice.

If you like soupy ramen instead of stir fry ramen then add chicken stock to the recipe before you add cooked ramen and let it come to a boil. Finally, add ramen and boil once and serve. If you leave ramen for long in soup it will be overcooked as they will drink up stock.

Cook the noodles separately if you are making a soupy chicken ramen recipe. If you add ramen to the stock and cook there will be a lot of starch released which we will end up having plus the final soupy noodles will be cloudy and not clear.

For garnish add some sesame oil, sesame seeds, and chopped spring onion greens.