Chicken and Broccoli Ramen

I love ramen noodles, but do not like the amount of sodium in packaged ramen.  But the curly, twisty texture of the noodles is hard to resist.  So, why not make it at home with my own sauce.

Ramen, as a convenience food, feels like it should be a dish made with whatever is in the house.  For us, this week, it is chicken breast, broccoli and  scallions.  But other veggies would work well, too – carrots, peas, string beans, etc.  You could make this vegetarian or even use beef, if that is your preference.

I apologize for not having more “in process” pictures, but once I started stir frying, I would have over-cooked things if I stopped to take pictures.

Chicken & Broccoli Ramen

(adapted form Food Network Kitchens)

1 5-ounce package of ramen noodles (or you can use the noodles form 2 30ounce ramen packages)

1 or 2 boneless chicken breasts, sliced into bite-size pieces

1/4 cup chicken broth

1/4 cup white wine

3 Tbsp soy sauce

2 tsp corn starch

1/2 tsp sugar

1/4 tsp garlic powder

1/2 tsp sesame oil

3 Tbsp vegetable oil

4 cups broccoli florets (locally grown)

1 Tbsp minced ginger

4 scallions, sliced

Prepare the ramen according to package directions, or put in a bowl and cover with hot water, soak until softened, about 5 minutes.  Drain.

In a small bowl, stir together chicken broth, white wine, soy sauce, cornstarch, sugar, garlic powder and sesame oil. Set aside.

In a wok or large skillet, heat 1 Tbsp vegetable in a wok until it is starting to smoke.  Add the chicken and stir fry until just cooked. Do not over cook.  Remove with a slotted spoon.

Heat another Tbsp oil in the wok.  Add the broccoli and stir fry until the broccoli starts to soften, about 1 – 2 minutes. Reduce the heat to medium and push the broccoli to the side.

Add the ginger and cook til fragrant, about 30 seconds.  Add 1/4 cup water, stir and cook til mostly evaporated.

Add the chicken broth mixture, bring it to a boil and cook, stirring occasionally, until thickened.  This should take about 1 minute.  Add the chicken and toss to coat.  Transfer to a large serving bowl.

Wipe out the wok and add 1 Tbsp oil, heat over medium-high heat.  Add the ramen noodles and the scallions.  Stir and cook til heated, about 1 – 2 minutes.

Transfer to the serving bowl.

Serve the noodles topped with the meat and vegetables. Enjoy.

Serves 3-4.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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