Ingredients:

  • 2 packages (85g/3 oz each) instant ramen noodles, flavor packets discarded
  • 1 tablespoon (15 ml) vegetable oil
  • 1/2 cup (75g) diced chicken breast (or firm tofu, cubed)
  • 1 clove garlic, minced
  • 1/2 inch (1.25cm) ginger, grated
  • 1/2 cup (75g) broccoli florets
  • 1/2 cup (75g) sliced bell pepper
  • 1/4 cup (40g) shredded carrots
  • 1/4 cup (40g) sliced green onions
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) honey
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 teaspoon (2.5 ml) cornstarch
  • 1/4 teaspoon (1 ml) red pepper flakes (optional)

Instructions:

  1. Cook ramen noodles according to package directions, but without the flavor packet. Drain well and set aside.
  2. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes (if using). Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken (or tofu) and cook until lightly browned and cooked through (chicken internal temp reaches 165°F/74°C, tofu is lightly browned).
  4. Add minced garlic and ginger to the skillet and cook for 30 seconds until fragrant. Add broccoli florets, bell pepper slices, and shredded carrots. Stir-fry for 2-3 minutes, until the vegetables are tender-crisp.
  5. Add cooked ramen noodles to the skillet. Pour the sauce over the noodles and vegetables. Toss everything together until the noodles are evenly coated and the sauce has thickened slightly.
  6. Remove from heat. Garnish with sliced green onions, sesame seeds, and chopped peanuts (if desired). Serve immediately and enjoy!