Ramen noodles are a staple of a lot of college students and understandably as they are inexpensive, easy to prepare and widely available.  I bolster the flavor of these noodles by adding my own sauce, some crispy chicken and lots of vegetables.  You do need a few pans to put this dish together, but if you do your chopping ahead of time, it comes together rather quickly.

Yield about 3 servings


for chicken and noodles:

  • 1 1/2 lbs boneless, skinless chicken breast, cut into thin strips
  • 3 blocks ramen noodles (discard flavor packets)
  • kosher salt and pepper
  • 1/4 cup cornstarch
  • canola oil for cooking

for veggie stir-fry:

  • 8 ounces shaved brussel sprouts
  • 1 red bell pepper, diced
  • 1 small onion minced
  • 2 cloves minced garlic
  • 1 tablespoon minced ginger
  • 2 cups thawed edamame
  • 1 carrot, shaved with peeler into ribbons
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 3 scallions, thinly sliced, optional garnish
  • cilantro sprigs, optional garnish
  • 1 sliced avocado, garnish
  • 1 tablespoon black sesame seeds, garnish
  • crushed red pepper, optional

for sauce:

  • 1/2 cup soy sauce
  • 1 tablespoon minced ginger
  • 2 cloves minced garlic
  • 1 tablespoon sesame oil
  • 1/4 cup packed brown sugar
  • 1 tablespoon chili garlic paste, adjust for heat
  • 2 tablespoons rice wine vinegar
  • 1/2 cup chicken stock


In a small sauté pan, heat the sesame oil on medium heat and add the minced garlic and ginger.  Add the remaining ingredients to the saucepan and bring mixture to a simmer for 1-2 minutes to dissolve sugar and blend flavors.  Remove from heat and set aside.

Toss the chicken strips with salt and pepper and lightly coat with cornstarch.  Set aside.

for veggies: In a wok or large skillet, heat the oils to medium high heat and add the onion, bell pepper and sauté until the onions are translucent and fragrant.  Next add the brussel sprouts, the edamame, ginger and garlic and continue to sauté, just until the veggies are bright green and tender.  Add carrot ribbons and pour about 1/4 cup of the prepared sauce into the veggies, stir to coat, turn off heat and keep warm while you prepare chicken and noodles.

cook chicken:  In a large skillet, heat the oil about 1/4 to 1/2 inch deep until hot but not smoking. Place chicken strips with ample space in between to cook for about 3 minutes a side until golden on exterior and cooked through.  Add another 1/4 cup of sauce to the chicken and stir to coat in sauce.

for noodles and dish assembly:  Boil the noodles according to package directions (this usually takes about 3 minutes). Drain noodles and coat with remaining sauce.  Combine the hot noodles with the vegetables and sesame seeds and toss to combine.  Divide noodles with veggies into bowls.  Top with chicken pieces, sliced scallion, sliced avocado and soft boiled egg. Sprinkle with crushed red pepper, and additional sesame seeds and enjoy immediately!