Monday, July 8, 2019


Chicken Ramen Stir Fry
Now before you guys begin to comment, I know this recipe is far from an authentic Asian dish. But just because it isn’t authentic, it doesn’t mean we can’t still have fun with Asian inspired flavors! If you’re looking for something easy and comforting to curl up on the couch with, this stir fry will deliver all you need and more. So much
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
  • Noodles – I used 3 packages of ramen noodles at 3 oz each. Be careful if you use rice noodles as they break easier. Toss out the seasoning pouches.
  • Sauce – Soy sauce, sesame oil, oyster sauce, honey, and sriracha. You can use hoisin sauce instead of oyster sauce. Also, I always use low sodium soy sauce, a personal preference, but these meals usually pack a lot of sodium, so if I can cut down the sodium a bit, I’ll take it.
  • Butter – Again I always use unsalted because I want to control the sodium in this dish.
  • Chicken – I used chicken breast today sliced thin but you can use thighs if that’s all you have on hand.
  • Veggies – Bell pepper and shredded napa cabbage. Napa cabbage is a Chinese cabbage, but you can use regular cabbage as well.
  • Garlic – Fresh is always best but if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
  • Seasoning – Just pepper today, we’re getting enough salt from our sauce.
  • Green onion – Sliced up thin to be incorporated right at the end of our dish.
  • Sesame seeds – A totally optional but totally delicious garnish that packs some extra protein. Plus it always makes your dishes look so much better