What is Orange Chicken?

Orange Chicken is a popular staple menu item for many Chinese cuisine restaurants. Bite size chicken pieces are battered in a flour/cornstarch mixture and fried and toss with an orange sauce. My orange sauce consists of orange juice, soy sauce, ginger, sugar, rice wine vinegar and, best of all…fresh orange zest!

How to Make Orange Chicken

For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:

Make the Orange Sauce

Heat sesame oil in a saucepan over medium heat. Add garlic and sauté for a couple minutes until fragrant, being careful not to burn.

Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.

Add cornstarch slurry and increase heat to bring to a boil. Stir in orange zest.

Keep on the lowest heat while you fry chicken, stirring occasionally.

Fry the Chicken

Heat oil in large dutch oven pan or deep fryer. Beat eggs and place in a shallow dish for dredging.

Combine flour and cornstarch in a 2nd shallow dish. Cut chicken breast into bite size pieces.

Dredge chicken pieces in egg first, then flour/cornstarch mixture.

Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping chicken over in oil halfway through. This will need to be done in batches to avoid overcrowding.

Remove chicken pieces to a paper towel lined platter.

Toss Chicken + Sauce Together

Toss cooked chicken pieces in orange sauce to thoroughly coat. Garnish with sesame seeds and scallions. Serve hot over white rice.

What is the Best Chicken to Use?

There isn’t a cut of chicken that is better than the others for making orange chicken. I used boneless, skinless chicken thighs. I like that chicken thighs are slightly juicer than chicken breast tends to be. They are also very forgiving is you have a tendency to overcook. Feel free to use what you prefer or have on hand.

What to Serve with Orange Chicken

Since Orange Chicken packs a huge punch in the flavor department, I like to pair this with plain white rice. You can also use cauliflower rice, or brown rice if you prefer. Other sides dishes that go great with orange chicken is my Ramen Stir Fry or Better Than Take-Out Fried Rice. You really can’t go wrong with either choice.

Storing Leftover Orange Chicken

Store leftover Orange Chicken in the fridge, in an airtight container for 3-4 days. To reheat, place in a skillet over low heat.

Freezing – Orange Chicken freezes great, and stays fresh for 3 months. Allow to thaw before reheating.

Make Ahead – If you’re short on time, frying the chicken before needed is an option. Make the orange sauce and toss in chicken. Heat until cooked chicken pieces are warmed through.

More Chinese Inspired Dishes to Try!

• Kung Pao Chicken (Family Favorite!)
• Easy Pork Potstickers
• Beef and Broccoli
• Cauliflower Fried Rice
• Pineapple Fried Rice with Pork Medallions

I hope you enjoy this recipe as much as we do! It’s in our meal rotation on the regular. The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great weekend, friends!

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Orange Chicken

Homemade Orange Chicken couldn't be more flavorful and easy to make. Move over take out menu, this is full of savory & orange citrus flavors, topped with sesame seeds & scallions.

Course Dinner

Cuisine Asian

Keyword orange chicken

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Calories 438kcal

Ingredients

for sauce

• 1 cup orange juice freshly squeezed, about 2 oranges
• orange zest from 2 oranges
• 1 garlic clove minced
• 1 inch ginger fresh, grated
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1/2 cup sugar
• 1 tbsp cornstarch mixed with water to create a slurry for thickening
• 1 tbsp sesame seeds for garnish
• 2 scallions chopped, for garnish

for chicken

• oil for frying
• 4 boneless skinless chicken thighs cut into bite sized pieces
• 2 eggs beaten
• 1/2 cup flour
• 1/2 cup cornstarch

Instructions

for sauce

• Heat sesame oil in pot over medium heat.
• Add garlic and saute for a couple minutes until fragrant, being careful not to burn.
• Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.
• Add cornstarch slurry and increase heat to bring to a boil.
• Stir in orange zest.
• Keep on the lowest heat while you fry chicken, stirring occasionally.

for chicken

• Heat oil to 350° F in large dutch oven pan or deep fryer.
• Place beaten eggs in a dredging pan.
• Combine flour and cornstarch in a 2nd dredging pan.
• Dredge chicken pieces in egg first, then flour/cornstarch mixture.
• Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping around in oil halfway through. This will need to be done in batches to avoid overcrowding.
• Remove chicken pieces to a paper towel lined platter.
• Toss cooked chicken pieces in orange sauce to thoroughly coat.
• Garnish with sesame seeds and scallions and serve hot over a bed of white rice.

Nutrition

Calories: 438kcal | Carbohydrates: 62g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 639mg | Potassium: 504mg | Fiber: 1g | Sugar: 31g | Vitamin A: 330IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 3mg

The post Orange Chicken appeared first on Lauren's Latest.

Quick and Easy Chow Mein!

I like Chow Mein from takeout places just fine. But when I make them myself, I can add in as much flavor as I want and eat a whole pan of them for maybe $2. I’m a cheap date, ya’ll. Also, I’m all about lazy fast recipes and this one does not disappoint. You can make these Asian-y inspired noodles as salty, sweet, spicy, or gingery as you’d like….and all in 15 minutes!

But First, What is Chow Mein?

Chow Mein is made up of stir-fried noodles with vegetables and/or meat. It’s a popular dish in most American Chinese restaurants and now in your home too!

I made this recipe so it could be a customizable base for your dinner needs, add meat, different vegetables, and even a different type of noodle if you want.

How to Make Chow Mein

When I say easy and quick Chow Mein I mean it! For full recipe details, check out the recipe card below! Here is what you can expect when making this recipe:

Cook Chow Mein Noodles

Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.

*Chow Mein Noodles* – AKA ramen noodles. I used the cheap packaged ramen that comes with little seasoning packets. However, you are welcome to buy and use store bought fresh ramen or yakisoba noodles.

Sauté Cabbage, Onions + Ginger

In a large skillet, heat olive oil. Sauté onion, cabbage, salt, pepper, and ginger together until tender.

Toss Together with Flavorings

Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through. Serve hot!

Storing Chow Mein

Any leftover Chow Mein can be stored in the fridge, in an airtight container, for up to 3 days. After that, things start to get a little too mushy!

Freezing Instructions

Chow Mein actually freezes really well! Let cool then transfer to a freezer-safe airtight container. Freeze for up to 3 months!

To reheat, thaw in the fridge overnight then do a quick stir fry to warm things up!

Side Dishes

If you feel like you need some protein with this meal check out my Korean Beef Recipe or Better Than Take-Out Crispy Sesame Beef. Chicken or shrimp would be super good too.

You could also serve this alongside some more vegetables or pot stickers!

More Asian Inspired Recipes to Try!

• Ramen Stir Fry
• Kung Pao Chicken (Family Favorite!)
• Chicken Pad Thai Recipe
• Bang Bang Chicken
• Easy Fried Rice Recipe

Give this Chow Mein Recipe a try tonight and see if you like them as much as my family does.

Printable recipe is below! Enjoy, friends.

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Chow Mein Recipe

Make amazing Chow Mein in 15 minutes! These noodles are highly adaptable and you can make them sweet or spicy, however, you like! Love this recipe.

Course Dinner

Cuisine Asian

Keyword Chow Mein, Chow Mein Noodles, Chow Mein Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Calories 128kcal

Author Lauren Brennan

Ingredients

• 4 packages ramen noodles* or yakisoba noodles
• 2 tablespoons olive oil
• 1/2 small onion diced
• 10 oz shredded cabbage
• salt & pepper to taste
• 1 1/2 teaspoons ground ginger or grate in a little fresh ginger
• 2 teaspoons sugar
• 1 teaspoon granulated garlic
• 1/4 cup soy sauce
• 2 teaspoons sesame oil

US Customary – Metric

Instructions

• Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.
• In a large skillet, heat olive oil over medium-high heat. Sauté onion, cabbage, salt, pepper, ginger together until tender.
• Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through.
• Serve hot.

Video

Notes

*You are welcome to use fresh ramen or yakisoba noodles in place of the cheap ramen.

Nutrition

Calories: 128kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 844mg | Potassium: 190mg | Fiber: 2g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 0.8mg

The post Chow Mein appeared first on Lauren's Latest.

Who Knew Homemade Ramen Was So Easy?

Homemade Ramen is a big thing these days and I’ve jumped headfirst into the delicious abyss. And it is good. Oh so good. Noodles in a tasty broth are my jam. If you’re looking for an authentic recipe for ramen, this isn’t it. BUT, if you’re looking for a yummy soup that your kids will eat, this is it!! I’ve added lots of veggies and mushrooms to beef it up and make up for the fact that there is no meat in this recipe.

Love Asian dishes? Check out these: Korean Beef, Kung Pao Chicken (Family Favorite!), Asian Slaw Recipe with Peanuts, and Sesame Noodle Salad.

How to Make Homemade Ramen

Ramen isn’t as hard as it looks to make. You can get show stopping fabulous results with just a bit of effort. For full recipe details and ingredients see the recipe card down below! Here is what you can expect when making this recipe.

Saute Onion + Carrot

In a large pot, heat olive oil. Sauté onion and carrot until onions are translucent.

Stir in garlic and mushrooms until fragrant.

Add Ramen Noodles, Flavoring Packets + Water

Add in ramen noodles, flavoring packets, and recommended amount of water according to package directions. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.

Can I Use a Different Broth?

Yes! If you’re vegetarian simply replace this with vegetable broth. Beef and pork broth also go really well in this dish. I do recommend using a liquid broth over a powdered soup base. The flavor of liquid broth packs a stronger punch in my opinion.

Add Soy Sauce, Sesame Oil + Chard

Stir in soy sauce tasting it as you go. Stir in sesame oil and chard.

Serve Ramen Hot with Garnishes

Once noodles are cooked, serve ramen hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds. (These veggies are optional, but really add to the umami of this dish!)

Storing Leftover Ramen

Unfortunately, ramen doesn’t keep well. This is because of the noodles soaking in the broth and becoming soggy.

If you want to enjoy this your ramen for a couple of days I would suggest boiling the noodles separately from the broth and veggies. That way the ramen noodles can be added to the warmed up broth whenever you’d like.

Make sure to cover and refrigerate and it should last up to 5 days!

Love Homemade Ramen? More Asian Recipes to Try!

• Honey Glazed Salmon with Sesame Seeds
• 15 Minute Chow Mein Recipe
• Korean Beef
• Easy Pork Potstickers

The printable recipe is below. Be sure to save, print, and share this great Ramen recipe! Have a wonderful day, friends!!

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Homemade Ramen

Enjoy delicious, easy Homemade Ramen at home with this tasty recipe! Simple ingredients turn into this fast and Asian-inspired soup.

Course Dinner

Cuisine Asian

Keyword ramen, ramen bowls

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 203kcal

Ingredients

• 2 tbsp olive oil
• 1 large onion diced
• 1 1/2 cups carrot diced
• 3 cloves garlic minced
• 3.5 oz shiitake mushrooms
• 1 lb ramen noodles
• 1 chicken bouillon cube
• 4-6 cups chicken broth
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 cups red chard chopped
• green onion
• sliced radishes
• boiled eggs
• black sesame seeds

US Customary – Metric

Instructions

• In a large pot, heat olive oil over medium heat. Sauté onion and carrot 4 minutes or until onions are translucent.
• Stir in garlic and mushrooms until fragrant, about 1 1/2 minutes.
• Add in ramen noodles, bouillon, and 1 cup of water. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.
• Stir in soy sauce, 1 tablespoon at a time, tasting as you go. Stir in sesame oil and chard.
• Once noodles are cooked, serve soup hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds.

Notes

*I used these udon noodles (found at Fred Meyer) because I couldn’t find actual legit fresh ramen noodles and didn’t feel like using the $0.15 ramen packs, though either of those would and could work.

Nutrition

Calories: 203kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1376mg | Potassium: 578mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9670IU | Vitamin C: 30.1mg | Calcium: 54mg | Iron: 1.4mg

The post Easy Homemade Ramen appeared first on Lauren's Latest.

Crowd Pleasing Chicken Kabobs

This is one of the easiest and quickest dinners that is sure to please even the pickiest palates! I marinated the chicken in a delicious concoction of everyday ingredients that most will have on hand already, skewered them up alongside some colorful vegetables and broiled them! Make some rice, and you’ve got dinner!

Chicken Kabob Marinade

This marinade is perfect because it offers a sweet and savory flavor that guarantees you get flavorful and juicy chicken kabobs every time, whether you broil them or grill them. Using basic pantry items you’ll already have: honey, soy sauce, oil (canola or olive is fine), orange juice, ground ginger, garlic, and salt + pepper…you’ll be able to throw these together in no time.

Kabob Tips and Tricks

• Cut all the chicken in roughly the same size and shape so they cook evenly.
• If you’re using wooden skewers, don’t forget to soak them for at least 30 minutes. If dry skewers don’t catch on fire (and they might), they’ll likely char too much or become too brittle to support the ingredients. 

How to Make Chicken Kabobs

For full recipe details, see the printable recipe card down below. Here is what you can expect when making these Chicken Kabobs.

Cut Chicken into Similar Size Chunks

Cut chicken breasts into large chunks that are all the same size. Set aside.

Make Marinade + Add Chicken to Marinade, Refrigerate

In large bowl, whisk the rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now. 

Preheat Broiler + Build Your Skewers

To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini or any other vegetable that would be good on a skewer, feel free to add it on!

Broil

Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You’ll know they’re cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Can I add Veggies to the Skewer?

Yes! Roasted veggies are so easy and are great to add. Feel free to add tomatoes, zucchini, peppers, onions, mushrooms, or even broccoli. Sometimes building skewers with like items on the same skewer works a little better, since cooking times vary between meat and veggies.

Storing Leftovers

Store leftover kabobs in an airtight container in the fridge for up to 4 days. Reheat in the microwave until meat is heated through.

Freezing Chicken Kabobs

Yes, you can freeze kabobs. I have found it to work better if I freeze them uncooked. Lay the uncooked kabobs on a parchment paper lined sheet pan. Cover and flash freeze for 3 hours. After place the now-frozen kabobs in an airtight freezer safe container for up to 3 months.

More Chicken Recipes to Try…

• Chicken Fajitas
• Chicken Lettuce Wraps
• Homemade Teriyaki Chicken
• Chicken Pineapple Kabobs with Teriyaki Sauce
• Smoked Chicken Wings

I hope you add these to your menu this week! The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Enjoy, friends! :).

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Chicken Kabobs

Chicken Kabobs are ready in less than 10 minutes and pair well with a side of rice and vegetables! Perfect for grilling or broiling.

Course Dinner

Cuisine American

Keyword chicken kabobs, honey soy chicken

Prep Time 10 minutes

Cook Time 15 minutes

Servings 5 Large Skewers

Calories 275kcal

Ingredients

• 2 large chicken breasts
• 1/4 cup oil canola, olive, avocado all work well
• 1/4 cup honey
• 1/4 cup soy sauce low sodium
• 1 orange juiced
• 2 cloves garlic crushed
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• vegetables onions, peppers, zucchini, mushrooms, tomatoes, etc.

Instructions

• Cut chicken breasts into large chunks that are all the same size. Set aside.
• In large bowl, whisk rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now. 
• To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini, mushrooms, tomatoes or any other vegetable that would be good on a skewer, feel free to add it on! 
• Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You'll know they're cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Nutrition

Calories: 275kcal | Carbohydrates: 18g | Protein: 21g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 812mg | Potassium: 423mg | Fiber: 1g | Sugar: 17g | Vitamin A: 87IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 1mg

The post Chicken Kabobs appeared first on Lauren's Latest.

A Note About Noodle Bowls

Oh my goodness guys! Get ready to lick your plate clean! Or should I say bowls…This recipe is a cross between Teriyaki Chicken and Shrimp Scampi with a healthy soba noodle twist. This recipe is one of those clean out your pantry and fridge recipes. You can throw whatever you want into this and it will turn out deliciously! Don’t have some of the veggies I used? No prob! Add in that broccoli and zucchini! Don’t have soba noodles? Use linguine! The only thing you can’t sub is the teriyaki sauce. Everything else is free game.

How to Make Teriyaki Shrimp Soba Noodle Bowls

For full recipe details check out the printable recipe card down below.

Cook the Soba Noodles

Cook soba noodles according to package directions. Drain, run under cold water and set aside.

Make the Teriyaki Sauce

In a small bowl, stir cornstarch into cold water until dissolved. Mix in soy sauce, ginger, garlic, brown sugar, vinegar and sesame oil for teriyaki sauce. Set aside.

Cook the Shrimp

In a large cast iron skillet, heat 1 1/2 tablespoons canola oil over medium heat. Pour shrimp into hot pan and sprinkle with salt and pepper. Saute until opaque and pink, 2-3 minutes. Remove from hot pan.

Stir Fry the Veggies

Increase temperature to medium high heat and pour in remaining canola oil. Stir fry squash, carrot, celery and edamame until carrots start to soften, about 3 minutes.

Combine + Serve

Pour teriyaki sauce over veggies and stir until sauce thickens slightly. Remove from heat and stir in cooked soba noodles, bean sprouts, green onions and shrimp. Toss to coat in sauce. Taste and add in salt, pepper and/or sugar, according to taste. Serve immediately.

Storing Leftover Teriyaki Shrimp Soba Noodle Bowls

While noodles and stir fried veggies are best the day they are prepared, you can store leftovers in an airtight container in the fridge for 1-2 days.

Love Teriyaki Noodle Bowls? Try these Asian Dishes-

• Crock Pot Teriyaki Chicken
• Chicken Pineapple Kabobs with Teriyaki Sauce
• Teriyaki Meatballs with Mango Avocado Salsa
• BEST Fried Rice
• Asian Lettuce Wraps

I hope you love this dish as much as we did. Have fun with customizing your Soba noodle bowls with the veggies that you like best. Be sure to print the printable recipe card below. Have a great day, friends!

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Teriyaki Shrimp Soba Noodle Bowl

This Soba Noodle Bowl recipe is a delicious and versatile meal. With teriyaki shrimp and tons of veggies, use what you have and feel free to customize!

Course Dinner

Cuisine Asian

Keyword soba noodle bowl

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 servings

Calories 604kcal

Author Lauren’s Latest

Ingredients

• 1/2 pound soba noodles or linguine
• 3 tablespoons canola oil divided
• 1/2 pound peeled & deveined shrimp 51-60 count, tails removed
• 1/2 cup julienned yellow squash
• 1 cup julienned carrot
• 2 celery stalks diagonally sliced
• 1 cup shelled edamame
• 4 green onions diagonally sliced
• 1 1/2 cups bean sprouts
• salt & pepper to taste

for the teriyaki sauce-

• 3/4 cup soy sauce
• 1/2 tablespoon finely minced ginger
• 1 tablespoon finely minced garlic about 4 cloves
• 2/3 cup packed brown sugar
• 1/4 cup water
• 1 tablespoon corn starch
• 1 teaspoon white vinegar
• 1 teaspoon sesame oil optiona

US Customary – Metric

Instructions

• Cook soba noodles according to package directions. Drain, run under cold water and set aside.
• In a small bowl, stir cornstarch into cold water until dissolved. Mix in remaining ingredients for teriyaki sauce. Set aside.
• In a large cast iron skillet, heat 1 1/2 tablespoons oil over medium heat. Pour shrimp into hot pan and sprinkle with salt and pepper. Saute until opaque and pink, 2-3 minutes. Remove from hot pan.
• Increase temperature to medium high heat and pour in remaining oil. Stir fry squash, carrot, celery and edamame until carrots start to soften, 3 minutes.
• Pour teriyaki sauce over veggies and stir until sauce thickens slightly. Remove from heat and stir in cooked soba noodles, bean sprouts, green onions and shrimp. Toss to coat in sauce. Taste and add in salt, pepper and/or sugar, according to taste. Serve immediately.

Nutrition

Calories: 604kcal | Carbohydrates: 94g | Protein: 31g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 3362mg | Potassium: 729mg | Fiber: 4g | Sugar: 41g | Vitamin A: 5494IU | Vitamin C: 17mg | Calcium: 193mg | Iron: 6mg

The post Teriyaki Shrimp Soba Noodle Bowl appeared first on Lauren's Latest.

Ramen Stir Fry vs Stir Fry Noodles

You might be asking yourself what the big difference is concerning these two dishes. Not much!

Stir Fry Noodles can include a wide variety of noodle types such as egg noodles, udon noodles, chow mein noodles, spaghetti, linguine, and ramen noodles!

Ramen stir fry is specifically made with, you guessed it, ramen noodles (yes the packaged kind you most likely ate as a poor college student). It’s cheap, cooks fast, and is tossed with tons of veggies and a great-tasting sauce.

Feel free to use what you like or have with this recipe. Just be sure to add in some powdered chicken bouillon if you aren’t going to use the cheap ramen that comes with flavor packets.

Which Ramen Flavor Should I Choose?

Pick the ramen flavor that you like best, we used chicken flavor but pork, beef or shrimp would work just as well.

Veggie Options

There are 3 whole cups of veggies stir-fried right alongside these ramen noodles and my kids ate it all! I’m talking carrots, celery, broccoli, green beans, and more! It was a sight to behold. I highly recommend using veggies your own family will eat so if that means making some substitutions, by all means, go ahead. Here are some ideas that would go well with this dish:

Can I Add a Protein to this Dish?

You can absolutely add protein to this vegetarian dish. You’ll want to fully cook your protein before you add in your veggies to stir fry. Consider adding chicken, pork, beef, shrimp, or eggs to this ramen stir fry recipe.

Ramen Stir Fry Sauce

Did I mention that I created a sauce for this dish using some Asian condiments, sesame oil, and water, along with some of the flavored seasoning packets that come with the ramen? These ingredients create a light, slightly sweet, and flavorful sauce that pairs really well with the noodles and veggies. We obviously didn’t hate it.

What can I use Instead of Mr.Yoshida Sauce?

Mr.Yoshida Sauce can be found either in the condiment section or the Asian section at most grocery stores. If you can’t find it, no big deal! Simply replace with a yummy teriyaki sauce like this one or this one. Or if you need a quick fix, use a little more hoisin sauce.

How to Stir Fry Ramen

Don’t forget to find all of these details in the printable recipe card down below! Here’s how to make Ramen Stir Fry:

Cook Ramen Noodles

Bring large pot of water to boil and cook ramen noodles plain until just tender, about 2 minutes. Drain and rinse with cold water. Set aside.

Stir Fry Veggies

In a large skillet, heat olive oil over medium high heat. Cook onion for 1-2 minutes or until it starts to brown lightly and become translucent. Add in the remaining veggies and stir fry for another 2-3 minutes. 

Cover with Sauce

Toss cooked ramen into the hot pan and toss with veggies. Sprinkle the chicken flavor packets and granulated garlic over top of the noodles and add in the remaining wet ingredients. Toss together to coat noodles and veggies in sauce. 

Remove from heat and serve hot.

Storing Ramen Stir Fry

What’s even better about this recipe is that it makes for great leftovers, perfect for meal prep or lunch the next day. Store in an airtight container in the fridge for up to four days or in the freezer for up to four months. Thaw completely, then reheat in the microwave or oven (covered with foil) until heated through.

More Recipes to Try!

• Versatile Stir Fry Sauce
• Chicken Stir Fry Recipe
• Beef Stir Fry Recipe (Macro Friendly)
• Homemade Teriyaki Chicken
• Asian Salmon Recipe

So if you are into a super-fast dinner that is made with $0.27 ramen noodles but packed with veggies, then this is the recipe for you! Scroll down to get my full printable recipe, and pin and share as you like! This is a good one you’re going to want to make again and again.

Have a great day, friends!

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Ramen Stir Fry

Prepackaged ramen noodles cooked and stir fried with tons of veggies in a homemade sweet asian sauce. The tastiest noodles ready in 20 minutes!

Course Dinner

Cuisine Asian

Keyword Ramen Stir Fry, stir fry noodles

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 592kcal

Author Lauren’s Latest

Ingredients

• 9 oz Ramen noodles* (3 packages) I used chicken flavor
• 2 tablespoons olive oil or canola oil
• 1 1/2 cups onion diced
• 2-3 cups fresh veggies** chopped
• 2 chicken flavor packets from the packages of ramen above
• 2 tablespoons sesame oil
• 1/3 cup hoisin sauce
• 1 tablespoon granulated garlic
• 3/4 cup cold water
• 1/3 cup Mr. Yoshida sauce

US Customary – Metric

Instructions

• Bring large pot of water to boil and cook ramen noodles plain until just tender, about 2 minutes. Drain and rinse with cold water. Set aside.
• In a large skillet, heat olive oil over medium high heat. Cook onion for 1-2 minutes or until it starts to brown lightly and become translucent. Add in the remaining veggies and stir fry for another 2-3 minutes. 
• Toss cooked ramen into the hot pan and toss with veggies. Sprinkle the chicken flavor packets and granulated garlic over top of the noodles and add in the remaining wet ingredients. Toss together to coat noodles and veggies in sauce. 
• Remove from heat and serve hot.

Notes

*or whatever type of noodle you’d like plus two tablespoons of chicken bouillon.

**such as asparagus, green beans, carrot, broccoli, celery, snow peas, etc.

Nutrition

Calories: 592kcal | Carbohydrates: 80g | Protein: 12g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 2117mg | Potassium: 474mg | Fiber: 8g | Sugar: 16g | Vitamin A: 4633IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 4mg

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The Magic is in the Teriyaki Sauce

This recipe is nothing without the teriyaki sauce! It brings all of the flavor that coats each piece of chicken. Whether you’re grilling, baking, or cooking your chicken in a pan, you’ll need this sauce to spice things up. Let’s break it down, shall we?

• Soy Sauce – this adds tons of salty umami. This is my favorite brand of soy sauce. It’s not too salty and has a rich deep flavor.
• Brown Sugar + Honey – this creates some contrast with all of the savory flavors and helps the sauce thicken. If you don’t have honey just use more brown sugar.
• Cornstarch – to help thicken.
• Ground Ginger + Garlic Powder – use these spices or use fresh ginger and garlic.

Note that this recipe makes a lot of sauce because we like to add a lot to our rice and broccoli (which is what is typically served with Teriyaki Chicken and what I recommend serving this with). If you don’t like/want your version as saucy, simply cut all the teriyaki sauce increments in half.

Can I Use the Sauce as a Marinade?

Yes! Marinating meat makes it so much more flavorful. Even just an hour of marinating makes a big difference. To marinate the chicken, make half of the teriyaki sauce minus the cornstarch. Place the marinade in a ziplock bag along with the raw chicken pieces. Marinate for up to 24 hours, then cook the chicken and follow the recipe card as usual.

How to Make Teriyaki Chicken

For full details on how to make Teriyaki Chicken, including increments, see the recipe card down below!

Step 1: Make the Teriyaki Sauce

In a liquid measuring cup or small bowl, whisk all ingredients for teriyaki sauce together until smooth and the corn starch has dissolved. Set aside.

Step 2: Cook the Chicken

Spray a large skillet with nonstick cooking spray and then add the olive oil. Preheat over medium heat. Sprinkle chicken with garlic powder, salt, and pepper. Add to hot pan and cook, stirring frequently, until completely cooked through.

Step 3: Thicken the Sauce

Once the chicken is cooked, pour over teriyaki sauce liquid and bring to a simmer. As the sauce simmers, it will thicken.

Once the sauce has thickened, add more sesame seeds as a garnish and serve with steamed broccoli and white rice.

Using Chicken Thighs or Drumsticks

I used boneless, skinless chicken breasts for this recipe but feel free to use whatever cut of chicken you’d like! Teriyaki Chicken can be made with chicken thighs, breasts, or drumsticks!

• Chicken thighs are great for grilling for a smokier flavor. Season according to the recipe card, then once they’re fully cooked cut into pieces and finish the whole thing off in a hot pan with the teriyaki sauce. Garnish with sesame seeds, if desired.
• Chicken drumsticks are usually baked in the oven to achieve a crispy exterior and a juicy interior. Use this recipe to bake your drumsticks. While the chicken is cooking, make your teriyaki sauce and cook in a pan until thickened. Once the chicken is fully cooked baste in teriyaki sauce and garnish with sesame seeds.

What to Serve with Teriyaki Chicken

For an easy weeknight meal, I’d recommend serving teriyaki chicken with steamed veggies and plain white (or brown) rice. It’s easy, quick, and filling. However, if you’ve got the time, here are some other amazing side dishes to pair with this recipe.

• Ramen Stir Fry
• Chow Mein
• Sesame Ginger Salad (Macro Friendly)
• Asian Slaw
• Oven Roasted Asparagus
• Classic Fried Rice or Cauliflower Fried Rice

More Teriyaki Recipes to Try!

• Turkey Teriyaki Skillet (Macro Friendly)
• Crockpot Teriyaki Chicken
• Pineapple Teriyaki Chicken Kabobs
• Teriyaki Meatballs with Mango Avocado Salsa
• Teriyaki Shrimp Soba Noodle Bowl

This fast and easy Teriyaki Chicken recipe is perfect for busy weekday dinners, try it out soon!

The printable recipe card is below

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Homemade Teriyaki Chicken

This Teriyaki Chicken recipe is tangy, savory, and best of all, homemade. Made in less than 30 minutes and served alongside rice and veggies.

Course Dinner

Cuisine Asian

Keyword teriyaki chicken, teriyaki sauce

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6 servings

Calories 335kcal

Ingredients

For the Teriyaki Sauce:

• 1/4 cup soy sauce
• 1/2 cup brown sugar
• 1 cup water
• 1/4 cup honey
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon ground ginger or use fresh
• 1/2 teaspoon garlic powder or use fresh
• 1 tablespoons sesame seeds

For the Chicken:

• 1 tablespoon olive oil
• 2 pounds boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• salt & pepper to taste
• extra sesame seeds for garnish

US Customary – Metric

Instructions

• In a liquid measuring cup or small bowl, whisk all ingredients for teriyaki sauce together until smooth. Set aside.
• Spray a large skillet with nonstick cooking spray and then add the olive oil. Preheat over medium heat. Sprinkle chicken with garlic powder, salt and pepper. Add to hot pan and cook, stirring frequently, until completely cooked through.
  
• Once chicken is cooked, pour over teriyaki sauce liquid and bring to a simmer. As the sauce simmers, it will thicken. Once sauce has thickened, add more sesame seeds as garnish and serve with steamed broccoli and white rice.
  

Nutrition

Calories: 335kcal | Carbohydrates: 34g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 724mg | Potassium: 628mg | Fiber: 1g | Sugar: 30g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

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Stir Fry Sauce Basics

This recipe has a bit of a small list of ingredients needed but all add important elements that make this sauce so delicious. Here’s what you will need:

• Soy Sauce: for that salty bite
• Broth: use chicken, seafood or beef stock, depending on the protein you’re adding…or not adding. Veggie stock is fine too!
• Brown Sugar: used to help coat and caramelize the stir fry
• Sesame Oil: for that delicious toasted, nutty flavor
• Corn Starch: to thicken the sauce as it cooks
• Garlic: for flavor
• Ginger: use fresh or powdered…whatever you have is fine!

Fresh Ginger versus Dried Ginger

So, after blogging 10+ years, I’ve come to realize that ginger can be quite the controversial ingredient. Some people love it and some people hate it! If you’re in the ‘hate it’ group, feel free to omit completely from this recipe. If you love it, you can use either dried or fresh ginger. If you have fresh ginger, you’ll probably know that it’s a little spicier than the dried kind and has more of a bite. But the dried ginger tastes more concentrated without that bite. Regardless of what type of ginger you use, start with 1/2 teaspoon and work your way up from there. You can always add more but can’t take it away.

Pro tip: use a microplane for grating your ginger and garlic. It’s the best $15 you’ll ever spend.

How to Make Stir Fry Sauce

The beauty of this sauce is it’s a cinch to make! You literally measure and pour all the ingredients into a small bowl or liquid measuring cup, whisk it all together and pour it over your stir fry right before you’re ready to serve. It takes about 1 minute on high heat to get the sauce to bubble up and thicken creating that classic salty-sweet stir fry sauce goodness that coats the meat and veggies. After that, you’re ready to serve!

Make the Sauce

In a small bowl measure and whisk together soy sauce, broth, brown sugar, cornstarch, sesame oil, ginger and garlic.

Pour Sauce Over Stir Fried Veggies and Protein

After you have stir fried your veggies and protein to your liking on high heat, pour sauce overtop your ingredients and stir. After about 1 minute, the sauce should thicken and coat all ingredients. 

Serve

Serve hot with rice.

Stir Fry to Sauce Ratios

In the recipe card below, I say to use about 1/2 pound meat (shrimp, chicken, pork, etc..) and 2 cups of veggies for the amount of sauce this recipe makes. If you like things more ‘saucy’ or want to have extra sauce to pour over your rice, feel free to double this recipe.

If you like thicker sauces, whisk in an extra 1/2 to 1 tablespoon cornstarch. This is the thickener in the stir fry sauce, so add more if you’d like more.

You are the master of your Stir Fry domain!

Here are a few tasty veggies and other stir fry ingredients that taste great with this sauce. The sky is basically the limit when it comes to creativity and the beauty of this recipe is it tastes delicious regardless of the combination of ingredients you come up with. Also, be sure to check out my shortcut stir fry recipe that includes using frozen stir fried veggies! It’s a really fast dinner idea.

• onions, shallots, garlic, green onions
• carrots
• celery
• broccoli, cauliflower
• snow peas, sugar snap peas
• mushrooms
• zucchini, yellow squash
• green beans, shaved Brussels sprouts
• water chestnuts, bamboo shoots, baby corn (with the canned vegetables)
• chicken, pork, beef, shrimp, tofu
• chow mein noodles, cashews, chopped almonds

Leftovers

Store any leftovers in an airtight container in the fridge for 3-4 days. After that time, the texture of the veggies really starts to change and get mushy.

Making the Sauce Ahead of Time

If you want to make the sauce and freeze for later before you add to any veggies or protein….you totally can! Whisk the sauce ingredients together and place in a freezer safe, sealed container or bag and freeze for up to 3 months.

Love speedy dinners? Try these other family favorites:

• Homemade Alfredo
• 15-Minute Creamy Balsamic Chicken
• Simple Chili
• Southwest Chicken Chop Salad
• Butternut Squash Macaroni and Cheese
• Ramen Stir Fry

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Stir Fry Sauce

Stir Fry is only as good as the sauce its cooked in and this Stir Fry Sauce recipe is GOOD! Features sweet, spicy, garlic & ginger flavors.

Course Dinner

Cuisine Asian

Keyword asian recipe, Stir Fry, stir fry sauce

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Servings 4 servings

Calories 304kcal

Ingredients

• 1/4 cup soy sauce
• 3/4 cup broth kind dependent on the protein you're using in your stir fry
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1/2 teaspoon dried ginger or 1/2 teaspoon fresh grated ginger
• 1 tablespoon minced garlic
• 2 cups stir fried veggies onions, carrots, broccoli, peppers, etc.. see post above for ideas
• 1/2 pound protein of your choice chicken, beef, pork, seafood, etc..

US Customary – Metric

Instructions

• In a small bowl measure and whisk together soy sauce, broth, brown sugar, cornstarch, sesame oil, ginger and garlic.
• After you have stir fried your veggies and protein to your liking on high heat, pour sauce overtop your ingredients and stir. After about 1 minute, the sauce should thicken and coat all ingredients.
• Serve hot with rice.

Nutrition

Calories: 304kcal | Carbohydrates: 40g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 3954mg | Potassium: 123mg | Fiber: 1g | Sugar: 26g | Vitamin A: 375IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg

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Korean ‘Beef’ (MF)

I really like the macro numbers much better for chicken and turkey versus beef, so it only made sense to try using it for something like a Korean Beef. Highly seasoned and flavored ground turkey that can be served over rice and topped with carrots, radish and cucumber OR just enjoyed plain.

Course Dinner

Cuisine Asian

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4 servings

Calories 223kcal

Ingredients

• 1 cup yellow onion finely diced
• 1 pound ground turkey 99% fat free
• salt & pepper to taste
• 1/2 teaspoon dried ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground coriander
• 2 tablespoons soy sauce
• 3 tablespoons brown sugar
• 4 tablespoons beef broth
• 2 tablespoons sweet chili sauce
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon sesame oil
• sriracha to taste
• 2 green onions chopped
• carrot, cucumber and/or radish

Instructions

• Place large, nonstick skillet over medium high heat. Spray with cooking spray.
• Add in onion and ground turkey, breaking apart as it browns and cooks. Sprinkle over salt, pepper, ginger, garlic powder and coriander as it cooks.
• Once meat is completely cooked and onions and tender, add in soy sauce, brown sugar, beef broth, sweet chili sauce, Worcestershire, sesame oil and sriracha if using. Cook until brown sugar melts and starts to caramelize, about 1 minute. (If you'd like this more saucy, add more beef broth in, to taste)
• Before serving, add in green onion and stir. Enjoy by itself or with rice, carrot, cucumber and radish.

Notes

The calculated macros listed in the recipe card are correct.

Calculate and log rice macros separately.

Nutrition

Calories: 223kcal | Carbohydrates: 19g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 727mg | Potassium: 475mg | Fiber: 1g | Sugar: 15g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

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Macro Friendly Chicken Potstickers/Dumplings

Ok, these are the bomb dot com. Possibly my favorite thing I've ever made for the meal plans?! Can it be? These were so so tasty and easier to make than expected. Made with low fat ground chicken (96/4) and flavored with ginger, garlic, sesame oil and kept tender with my secret ingredient: milk! I know it sounds weird but it works perfectly.

Course Dinner

Cuisine Asian

Prep Time 30 minutes

Cook Time 10 minutes

Servings 24 potstickers

Calories 55kcal

Equipment

• nonstick skillet

Ingredients

• 1 pound ground chicken 96/4, found at Walmart and Kroger/Fred Meyer
• 1 pouch onion soup mix approximately 1 oz.
• 1 tablespoon sesame oil
• 1 clove garlic minced
• 1/4 cup cilantro chopped
• 1/2 tablespoon oyster sauce
• 2 tablespoons nonfat milk
• 24 gyoza wrappers I used round, twin dragon brand
• 2 tablespoons egg white beaters to seal potstickers

Instructions

• In a large bowl, combine ground chicken with onion soup mix, sesame oil, garlic, cilantro, oyster sauce and milk. Mix well so its really combined.
• Lay out 12 gyoza wrappers onto a baking sheet or clean counter. Divide chicken filling in half and divide that into 12. Scoop evenly into the center of each wrapper. Brush the edges with egg whites and seal. Either crimp in half to create a potsticker or bring edges up to create a purse or dumpling. Repeat with remaining 12 to create 24 total.
• To cook, place a large, nonstick skillet over high heat. Spray with nonstick cooking spray and place as many as will fit into the bottom of the pan without touching or sticking to each other. Cook 2 minutes. Then add 3/4 cup water to the pan and cover to steam (lid or foil work well). The water should boil and sizzle immediately when it hits the pan. Keep pan covered until the water has evaporated, about 4 minutes. Keep potstickers in the pan until the bottoms get crispy and brown; another minute.
• Remove all potstickers and serve hot with dumpling sauce.

Notes

The more accurate macros for 1 potsticker are as follows: 32 calories, 0.8g F/4.3g C/1.3g P.

I really like serving dumpling sauce/gyoza dipping sauce with these potstickers. If you can find it at the grocery store, it is well worth it! It’s basically just a sweet and savory soy sauce. So so tasty.

Nutrition

Calories: 55kcal | Carbohydrates: 4g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

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