Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories464.2 kcal (23%)
Total Fat18.8 g (27%)
Carbs42.1 g (16%)
Sugars7.6 g (8%)
Protein30.6 g (61%)
Sodium1427.9 mg (71%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 x 3.5 ounceinstant ramen noodles
flavor packets discarded
⅓ cupchicken stock
¼ cupoyster sauce
1 tablespoonrice wine vinegar
1 teaspoonsriracha
or more, to taste
1 tablespooncanola oil
1 poundboneless skinless chicken thighs
diced
1 ½ cupsbroccoli florets
small
1 cupsweet onion
diced
1 cupred bell pepper
diced
1 cupsliced shiitake mushrooms
3cloves garlic
minced
1 tablespoonginger
freshly grated
2green onions
thinly sliced
½ teaspoontoasted sesame seeds
Instructions
Step 1
In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
Step 2
In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
Step 3
Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
Step 4
Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
Step 5
Stir in garlic and ginger until fragrant, about 1 minute.
Step 6
Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
Step 7
Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
Step 8
Serve immediately, garnished with green onions and sesame seeds, if desired.
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