Chicken ramen stir-fry
A packet of ramen turned into a real dinner for one, with chicken, crunchy cabbage and a sticky soy honey sauce.
- 20 min total
- 15 min hands-on
- Anyone can make this
- Serves 1
- About $2.18 a serving
- 630 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 1 servings.
- 1 package ramen noodles, seasoning packet discarded
- ¼ lb chicken breasts, thinly sliced
- 1 tsp honey
- ½ tsp sesame oil
- 1 clove garlic, minced
- 1 cup coleslaw mix
- 1 green onion, sliced
- ½ tsp sriracha (optional)
From your pantry
- 1 tbsp soy sauce
- 1 tsp vegetable oil
Each serving has about 630 calories, 36 g protein, 65 g carbs and 24 g fat, and costs about $2.18 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No honey? Maple syrup works.
- No coleslaw mix? Green cabbage or red cabbage works.
- No green onions? Chives work.
- No sriracha? Hot sauce works.
Steps
Tap an underlined word for a quick explanation.
Bring a small of water over high heat, cook the noodles 2 minutes, and .
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 2 min
Dolly’s tip: Save the seasoning packet for another day. The sauce here has plenty of flavor.the chicken into thin strips and wash your hands and board.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the soy sauce, honey, sesame oil, garlic and sriracha together in a cup.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Heat the oil in a medium over medium-high and cook the chicken 3 to 4 minutes, until the thickest strip reads 165°F.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 3 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Add the coleslaw mix and 2 minutes, until just .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium-high heatTimer: 2 min
Add the noodles and sauce and 1 minute, until glossy. Scatter the green onion over.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 1 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
