Ingredients
– 1/2 head green cabbage
– 1 yellow onion
– 2 carrots
– 1 crown broccoli
– 1 inch fresh ginger
– 1 large chicken breast
– 2 tablespoons vegetable oil
– 2 packages (3 oz each) ramen noodles (seasoning packets discarded)
– 1 teaspoon sesame oil (optional)
– 1/4 cup soy sauce
– 1/4 cup Worcestershire sauce
– 2 tablespoons ketchup
– 1 tablespoon sriracha (adjust for spice level)
– 1 tablespoon sugar
Instructions
1-Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
2-Sauté the grated ginger for 30-60 seconds, making sure it doesn’t burn.
3-Add the chicken strips and cook until they’re no longer pink, about 5 minutes.
4-Toss in the vegetables and cook until they wilt, which takes 5-10 minutes.
5-Cook the ramen noodles in boiling water for 2-3 minutes, then drain and mix with 1 teaspoon of sesame oil if you like.
6-In a bowl, combine 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 2 tablespoons ketchup, 1 tablespoon sriracha, and 1 tablespoon sugar until it’s all mixed.
7-Pour the sauce into the skillet with the chicken and veggies, stirring to coat everything.
8-Add the noodles and stir for a few more minutes to heat through.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Adjust the amount of sriracha to make the dish as spicy or mild as you prefer.
🥢 For a more authentic texture, try using yakisoba noodles instead of ramen noodles.
🥦 Feel free to use leftover vegetables, but avoid watery ones like tomatoes to maintain the dish’s texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Japanese
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 12 g
- Sodium: 1315 mg
- Fat: 14.25 g
- Trans Fat: 0 g
- Carbohydrates: 33.9 g
- Fiber: 7.27 g
- Protein: 27.13 g