Ingredients
Method
Preparation Steps
- In a medium bowl, whisk together the soy sauce, toasted sesame oil, cornstarch, grated ginger, and minced garlic until smooth.
- Add the chicken pieces to the bowl and toss well to coat evenly. Set aside for 5 minutes.
- Heat a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 5-6 minutes until golden and cooked through.
- Add the ramen noodles and frozen mixed vegetables to the pan. Continue stir-frying for 3-4 minutes until the noodles are tender and the vegetables are heated through.
- Serve immediately, garnished with optional sesame seeds and chopped green onions if desired.
Nutrition
Notes
For a gluten-free version, use tamari or coconut aminos and rice noodles. Store leftovers in an airtight container in the fridge for up to 3 days. To make ahead, prep the sauce and chop chicken a day in advance. Avoid overcooking the vegetables to keep them crisp. Serve with a side of steamed edamame or a simple cucumber salad for extra crunch.
