Ingredients
- 1 lb boneless chicken breast, cubed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 servings of instant ramen noodles, discard seasoning packets
- 1 medium onion, sliced
- 2 tablespoons minced garlic
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 cups fresh bean sprouts
- 1 tablespoon light soy sauce
- 1 tablespoon hoisin sauce
- ½ tablespoon chili flakes
- 1 teaspoon mushroom powder
Method
- Season the cubed chicken with salt and black pepper. Let marinate for about 20 minutes.1 lb boneless chicken breast, ½ teaspoon salt, ½ teaspoon black pepper
- Prepare the instant noodles according to the package directions. Drain and set aside — don’t add the seasoning packets.4 servings of instant ramen noodles
- Heat cooking oil in a large pan over medium heat. Add sliced onion and minced garlic, saute until the garlic is golden and fragrant.1 medium onion, 2 tablespoons minced garlic
- Push the onion and garlic to one side of the pan, add the marinated chicken and stir‑fry until fully cooked and lightly browned.
- Toss in cabbage and carrots. Stir-fry until the vegetables are slightly softened.1 cup shredded carrots, 2 cups shredded cabbage
- Add the cooked ramen noodles, light soy sauce, hoisin sauce, chili flakes, and mushroom powder. Stir-fry until everything is evenly coated.1 tablespoon light soy sauce, 1 tablespoon hoisin sauce, ½ tablespoon chili flakes, 1 teaspoon mushroom powder
- Add the bean sprouts and stir‑fry for another 1 minute — just long enough to keep them crisp and fresh.2 cups fresh bean sprouts
Garnish and serve:
- Garnish with spring onion and serve it warm.
Notes
To Make Ahead: Keep noodles and stir-fry separate, combine when serving for best texture. Storage: Airtight container in fridge for 3 days. Reheat: Add a splash of water or broth, stir-fry over medium heat. Freezing: Freeze without sprouts. Add fresh ones when reheating.