Sesame Teriyaki Chicken Stir Fry Ramen Noodle Bowl

A mouthful to describe a mouthful!

Get ready for my type of comfort food…

I love ramen almost as much as I love pasta…and that says a lot.

And I’ve been loving this ramen bowl especially because it contains teriyaki.  I would definitely say that the most time-consuming part about this dish is prepping the vegetables.  I swear it took me about twenty minutes to chop all the carrots, bok choy, broccoli, snap peas, and ginger.  And ginger definitely makes this dish!  I recommend never leaving it out, but if you don’t have fresh ginger, add about a tablespoon of dry, ground ginger to the teriyaki sauce (either homemade or your favorite store-bought).  But by all means, I do recommend fresh.

This is honestly though a really easy dish to pull together.  The components are: chicken and vegetables (i.e. the stir fry), terikyaki sauce, broth, and the RAMEN!  You can prepare the teriyaki sauce the day before you plan to prepare the dish, simply warm it up, and pour it over the chicken and veggie mixture when they are finished cooking.

For the broth, I used chicken stock to complement the chicken breast of the stir fry.  In addition, I recommend using chicken breast rather than chicken thighs since it is leaner, it soaks up all the juices from the vegetables and the teriyaki sauce, and you don’t have to worry about it becoming too dry when it cooks with the vegetables.

I’m not sure much beats a comforting bowl of ramen especially on a dark, rainy day like today.  I’m thinking it’s time for another bowl!

Sesame Teriyaki Chicken Stir Fry Ramen Noodle Bowl

Teriyaki Sauce

  • 1/4 cup of soy sauce
  • 1 cup of water
  • 1/2 tsp of ground ginger
  • 1/4 tsp of garlic powder
  • 5 tbsp of packed, light brown sugar
  • 1-2 tbsp of honey
  • 1 tbsp of corn starch
  • 1/8 cup of cold water

Stir Fry

  • 5 tbsp of olive oil
  • 2 cloves of garlic, minced
  • 1/2 large white onion, chopped
  • 1 large broccoli head, chopped into florets
  • 4 rainbow carrots, sliced ((I used purple, yellow, and orange carrots.))
  • 3 cups of snap peas
  • 1 baby bok choy, chopped
  • 2 large chicken breasts, sliced
  • 1 cup of chicken broth

Noodles

  • 6 oz of ramen or Chinese noodles
  • 1 large egg, soft boiled ((optional))
  • sesame seeds ((optional))
  • ground black pepper ((optional))
  1. To prepare the teriyaki sauce, whisk together all teriyaki ingredients in a small bowl. Set aside.
  2. To prepare the stir fry, in a very large skillet or wok, heat olive oil. Add garlic and white onion, and stir until fragrant and slightly brown. Add broccoli florets and carrots, and cook until slightly tender. Add snap peas and bok choy, and cook all vegetables until tender (or desired tenderness).
  3. Cook noodles according to package directions. Set aside.
  4. Add chicken slices and broth to veggies, and cook until chicken is tender and juicy. Remove from heat, and add teriyaki sauce to stir fry.
  5. Add noodles to stir fry, and gently stir. Top with soft boiled egg, black pepper, and sesame seeds. Enjoy!

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