30-Minute Chicken Ramen Stir Fry with Homemade Sriracha-Hoisin Sauce
Laura walks through a weeknight-friendly chicken ramen stir fry built from scratch — marinated chicken thighs or breasts, colorful vegetables, and instant ramen noodles tossed in a bold homemade sauce combining soy, hoisin, Worcestershire, and sriracha. The video covers every step from marinating the chicken and cooking noodles to stir-frying veggies in the right order to keep them crisp. Great for anyone wanting a fast, flavorful alternative to takeout.
10:19
#weeknight dinner #chicken #dairy-free #quick meals #ramen #noodles #30 minutes #stir fry #Asian-inspired #homemade sauce #family friendly
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🧾 Ingredients
- 12 Tbsp Low-Sodium Light Soy Sauce
- 22 Tbsp Low-Sodium Dark Soy Sauce
- 32 Tbsp Worcestershire Sauce
- 43 Tbsp Sriracha
- 52 tsp White Vinegar
- 62 Tbsp Hoisin Sauce
- 71/2 Tbsp Brown Sugar
- 81/2 tsp Black Pepper
- 91 Tbsp Water
- 101 Cup Chicken Thigh or Breast
- 11Salt to taste
- 121 Tbsp Low-Sodium Light Soy Sauce
- 131/2 tsp Cornstarch
- 143 Packets Ramen or Instant Noodles
- 152 Tbsp Vegetable or Sesame Oil
- 165 cloves Garlic, minced
- 171 inch Ginger, minced
- 181 small Red Bell Pepper
- 191 small Green Bell Pepper
- 201 small Onion
- 212 Spring Onions
- 221/3 Cup Broccoli Florets
- 231/3 Cup White Button Mushrooms
- 241/4 Cup Carrot
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