Ginger Soy Noodle Stir-Fry
Ginger Soy Noodle Stir-Fry
Ingredients
For the Noodles
- 12 ounces ramen noodles, dried, without seasoning packets (about 3 blocks)
- 1 tablespoon sesame oil
For the Stir-Fry Sauce
- 1/2 cup soy sauce, low sodium preferred
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 2 tablespoons olive oil, or vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (or firm tofu, pressed and cubed)
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Cook the ramen noodles according to package directions. Drain thoroughly, rinse with cold water to stop cooking and prevent sticking, then toss with 1 tablespoon of sesame oil. Set aside.
⏱️ 7 min
- 2
In a medium bowl, whisk together the soy sauce, rice vinegar, honey, grated fresh ginger, minced garlic, and 1 teaspoon of sesame oil. In a separate small bowl, whisk the cornstarch with 2 tablespoons of water until a smooth slurry forms. Add the cornstarch slurry to the sauce mixture and whisk until well combined. Set the sauce aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken thigh pieces and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set it aside.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and julienned carrots. Stir-fry for 3 to 4 minutes until they are slightly tender-crisp.
⏱️ 4 min
- 5
Add the sliced red bell pepper and snow peas to the skillet with the other vegetables. Continue to stir-fry for another 2 to 3 minutes, until all vegetables are tender-crisp.
⏱️ 3 min
- 6
Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again, then pour it over the chicken and vegetables. Bring the mixture to a simmer, stirring constantly, until the sauce thickens and coats everything, about 1 to 2 minutes.
⏱️ 2 min
- 7
Add the cooked and drained noodles to the skillet. Toss everything together gently with tongs until the noodles are thoroughly coated with the sauce and heated through.
⏱️ 2 min
- 8
Serve the Ginger Soy Noodle Stir-Fry immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Soy Noodle Stir-Fry
Ingredients
For the Noodles
- 12 ounces ramen noodles, dried, without seasoning packets (about 3 blocks)
- 1 tablespoon sesame oil
For the Stir-Fry Sauce
- 1/2 cup soy sauce, low sodium preferred
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 2 tablespoons olive oil, or vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (or firm tofu, pressed and cubed)
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Cook the ramen noodles according to package directions. Drain thoroughly, rinse with cold water to stop cooking and prevent sticking, then toss with 1 tablespoon of sesame oil. Set aside.
⏱️ 7 min - 2
In a medium bowl, whisk together the soy sauce, rice vinegar, honey, grated fresh ginger, minced garlic, and 1 teaspoon of sesame oil. In a separate small bowl, whisk the cornstarch with 2 tablespoons of water until a smooth slurry forms. Add the cornstarch slurry to the sauce mixture and whisk until well combined. Set the sauce aside.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken thigh pieces and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set it aside.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and julienned carrots. Stir-fry for 3 to 4 minutes until they are slightly tender-crisp.
⏱️ 4 min - 5
Add the sliced red bell pepper and snow peas to the skillet with the other vegetables. Continue to stir-fry for another 2 to 3 minutes, until all vegetables are tender-crisp.
⏱️ 3 min - 6
Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again, then pour it over the chicken and vegetables. Bring the mixture to a simmer, stirring constantly, until the sauce thickens and coats everything, about 1 to 2 minutes.
⏱️ 2 min - 7
Add the cooked and drained noodles to the skillet. Toss everything together gently with tongs until the noodles are thoroughly coated with the sauce and heated through.
⏱️ 2 min - 8
Serve the Ginger Soy Noodle Stir-Fry immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min