Chicken Thigh, Squash & Zucchini Ramen Stir-Fry with Brown Sauce

Name: Chicken Thigh, Squash & Zucchini Ramen Stir-Fry with Brown Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 4 boneless, skinless chicken thighs, sliced into thin strips; 1 medium squash (butternut or similar), peeled and cut into small cubes (about 1.5cm); 2 medium zucchini, halved lengthways and sliced into half-moons; 2 x 80g portions dried ramen noodles; 3 tbsp soy sauce; 1 tbsp worcestershire sauce; 1 tbsp honey; 1 tsp sugar; 2 tsp tomato paste; 150ml chicken stock; 1 tsp cornstarch or plain flour (to thicken sauce); 3 cloves garlic, minced; 2 tbsp vegetable oil; Salt and black pepper to taste

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Built by the community using chicken thighs, squash, zucchini and ramen noodles in a wok with brown sauce- maybe some more flavor

Tender chicken thighs, golden squash, and zucchini tossed with springy ramen noodles in a savory, glossy brown sauce with a depth of umami. Quick, satisfying, and full of flavor — a wok dinner that punches well above its weight.

Dairy FreeStudent Kitchen

Cooking Ability Level

Prep

15 mins

Cook

25 mins

Serves

Difficulty

Easy

Budget

Reasonable

Calories

620

Ingredients

Serves2

4 boneless, skinless chicken thighs, sliced into thin strips
1 medium squash (butternut or similar), peeled and cut into small cubes (about 1.5cm)
2 medium zucchini, halved lengthways and sliced into half-moons
2 x 80g portions dried ramen noodles
3 tbsp soy sauce
1 tbsp worcestershire sauce
1 tbsp honey
1 tsp sugar
2 tsp tomato paste
150ml chicken stock
1 tsp cornstarch or plain flour (to thicken sauce)
3 cloves garlic, minced
2 tbsp vegetable oil
Salt and black pepper to taste

1. Mix the brown sauce: in a small bowl, whisk together the soy sauce, worcestershire sauce, honey, sugar, tomato paste, chicken stock, and cornstarch (or flour) until smooth. Set aside.

2. Cook the ramen noodles according to packet instructions — usually 2 to 3 minutes in boiling water. Drain, rinse briefly with cold water to stop them sticking, and set aside.

3. Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Season the chicken strips with salt and pepper. Stir-fry for 5 to 6 minutes until golden and cooked through. Remove from the wok and set aside.

4. Add the remaining tablespoon of oil to the wok. Add the squash cubes and stir-fry over high heat for 4 to 5 minutes until starting to colour and just tender — add a splash of water if they start to catch.

5. Add the zucchini to the wok and stir-fry for 2 to 3 minutes until softened but still with a little bite. Add the garlic and cook for 30 seconds until fragrant.

6. Return the chicken to the wok. Pour in the brown sauce and toss everything together. Let it bubble and reduce for 1 to 2 minutes until the sauce thickens and coats everything in a glossy finish.

7. Add the drained noodles and toss well through the sauce for 1 to 2 minutes until everything is evenly coated and piping hot. Taste and adjust seasoning — add more soy for saltiness or honey for sweetness.

8. Serve immediately straight from the wok.

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Nutrition per Serving

620

Calories

42g

Protein

58g

Carbs

18g

Fat

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