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Stir Fry Noodles with Chicken and Vegetables Recipe

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4.4 from 4 reviews

This flavorful Stir Fry Noodles recipe combines tender ramen noodles, sautéed shiitake mushrooms, and a colorful mix of fresh vegetables tossed in a savory, slightly spicy sauce. Enhanced with garlic, ginger, and a touch of hoisin and sesame oil, it’s a quick and satisfying dish perfect for a weeknight dinner. Adding cooked chicken gives it a protein boost, but it can easily be made vegetarian by substituting tofu.

Ingredients

Sauce

  • 1/4 cup water (plus more as needed)
  • 1/4 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1 Tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 to 3 tsp sriracha (to taste; it's spicy)
  • 1/2 tsp cornstarch

Main Ingredients

  • 6 oz. plain dried ramen noodles
  • 2 Tbsp avocado oil (or olive oil, divided)
  • 4 oz. shiitake mushrooms
  • 5 cups chopped mixed vegetables (broccoli, carrots, and bell pepper all cut into matchsticks)
  • 1/4 cup sliced green onions (light portion)
  • 2 Tbsp green portion of sliced green onions (for serving)
  • 1 Tbsp peeled and minced ginger
  • 1 Tbsp minced garlic
  • 2 cups chopped cooked chicken (steak or tofu can be substituted; rotisserie works well)

Instructions

  1. Prepare the Sauce: In a medium mixing bowl, whisk together 1/4 cup water, low sodium soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha, and cornstarch until fully combined. Set this flavorful sauce mixture aside.
  2. Cook the Noodles: Boil the ramen noodles according to the package instructions until just al dente, then drain and set aside.
  3. Sauté Mushrooms: Heat 1 tablespoon of avocado oil in a 12-inch non-stick skillet or wok over moderately high heat. Add the shiitake mushrooms and cook, stirring occasionally, until they are slightly browned, about 3 minutes.
  4. Cook Vegetables: Add the remaining 1 tablespoon of avocado oil along with the chopped mixed vegetables and the light portion of green onions to the skillet. Toss frequently and cook for about 3 minutes until vegetables start to soften but remain crisp.
  5. Add Aromatics: Stir in the minced garlic and ginger. Continue to cook, tossing occasionally, for another 2 minutes or until the vegetables are just tender and the aromatics are fragrant.
  6. Combine Sauce and Vegetables: Pour the prepared sauce mixture into the skillet. Cook and stir constantly for about 15 seconds to let the sauce thicken slightly and coat the vegetables.
  7. Add Noodles and Protein: Add the drained ramen noodles and chopped cooked chicken to the skillet. Toss everything together to combine thoroughly. If the mixture appears too thick or dry, thin it out by adding a little more water, a tablespoon at a time.
  8. Serve: Serve the stir fry noodles garnished with the reserved green portion of the sliced green onions for a fresh, vibrant finish.

Notes

  • To make this dish vegetarian, substitute cooked tofu for the chicken.
  • Adjust the amount of sriracha based on your preferred spice level.
  • Use low sodium soy sauce to control the salt content.
  • If you don’t have shiitake mushrooms, cremini or button mushrooms work well as substitutes.
  • For extra crunch, add chopped peanuts or cashews as a garnish.
  • This recipe can be prepared using olive oil instead of avocado oil without significant change in flavor.

Find it online: https://dishcooks.com/stir-fry-noodles-with-chicken-and-vegetables-recipe/