Toss that seasoning packet away and transform your instant ramen noodles into this delicious Chicken Ramen Stir Fry. Made with ground chicken, coleslaw mix, bell peppers and a delicious homemade sauce, you will love this easy meal.
3packagesinstant ramen noodles, seasoning discarded3oz / 85 g per package
sliced green onion
In a medium bowl, whisk together all of the sauce ingredients. Set aside.
Warm a large skillet over medium heat. Add 2 teaspoons of oil and sauté the ground chicken, breaking it into smaller pieces, until fully cooked and no longer pink (about 7-8 minutes). Meanwhile, bring a large pot of water to boil.
Pour the sauce over the chicken, stirring until the chicken is evenly coated, and bring to a simmer. Next, mix in the bell peppers, then the coleslaw mix. Cover the skillet to wilt the cabbage.
After the peppers and coleslaw have been covered for about 2 minutes, add the noodles to the boiling water. Boil for 3 minutes. Give the chicken and vegetables a stir and re-cover.
Once the noodles are cooked, carefully scoop out ¼ cup of the cooking water and mix it into the chicken and vegetables.
Drain the noodles well and add them to the chicken and vegetables. Mix with two wooden spoons or kitchen tongs until the noodles are evenly coated in sauce and evenly distributed with the other ingredients.
Serve immediately with your favourite garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Double check your ramen noodle instructions for the cook time – mine only needed to boil for 3 minutes. If yours are different, adjust when you add them to the boiling water.
Can serve up to 6 people if serving with a side dish.