Description
Quick, satisfying stir-fry with ramen noodles, crunchy peanuts, and pomegranate seeds. A flavorful weeknight dinner.
Ingredients
Units
Scale
- 1 lbs (454 g) broccoli flowerets
- 2 cups (473 ml) mixed spring greens or spinach
- 2 tbsp cooking oil
- 1 lbs (454 g) boneless (skinless chicken (breast or thigh), cut into bite-size pieces)
- 4 squares (280 g) brown rice ramen (udon noodles or regular ramen work as well)
- 0.5 cups (118 ml) water
- 3.5 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp cornstarch
- 3 cloves garlic
- 1 tsp freshly grated ginger
- 1 tsp toasted sesame oil
- 1 - 2 tsp sriracha
- 1 tbsp brown sugar
- 2 tbsp tahini (sesame seed paste)
- 1 pomegranate (arils (seeds) removed)
- 0.5 cups (118 ml) roasted peanuts (chopped)
Instructions
- Bring a large pot of water to a boil.
- Add the noodles and cook for 1-2 minutes to soften them. Drain and rinse with cold water to keep them firm. Set aside.
- For the sauce:
- In a small bowl, stir together water, soy sauce, hoisin sauce, cornstarch, garlic, ginger, sesame oil, sriracha, brown sugar, and tahini. Set aside.
- In a wok or large skillet, heat 1 tablespoon of cooking oil over medium-high heat (approximately 375°F/190°C).
- Cook and stir broccoli stems for 1 minute.
- Add broccoli florets and cook and stir for 3-4 minutes, or until crisp-tender. Remove from wok and set aside.
- Add the remaining oil to the wok along with the chicken.
- Cook for 2-3 minutes, or until no longer pink.
- Move the chicken to the sides of the wok.
- Stir the sauce and pour it into the center of the wok.
- Cook and stir until thickened and bubbly.
- Add the broccoli, greens, and stir for 1 minute, or until heated through.
- Toss in the noodles and combine everything using two large spoons or spatulas.
- Garnish with pom arils and chopped peanuts, if desired, and serve with additional soy sauce.
Notes
- For a richer flavor, marinate the chicken in half of the sauce for at least 30 minutes before cooking.
- If you don’t have fresh ginger, you can substitute 1/2 teaspoon of ground ginger.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 80