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Teriyaki Chicken Ramen Noodles

  • 27 minutes
  • Serves 4


1 lb

or 2 medium pieces boneless skinless chicken breasts, cut into 1-inch cubes

1/8 tsp

sea salt (1/4 teaspoon black pepper, or to taste)

3 tsp

sesame oil (divided)


packets dried ramen noodles (, seasoning packet discarded (or you can use fresh ramen noodles or for low carb, use shirataki noodles))

3 tbsp

olive oil (divided)

3 cloves

garlic (minced)

1/2 tsp

grated or minced fresh ginger

2 cups

broccoli florets

1/2 cup

grated carrots


bell pepper (cut into thin strips)

1/2 cup

shelled edamame beans (thawed if using frozen)

1/2 cup

low sodium soy sauce (or gluten free tamari)

3 tbsp

coconut sugar or brown sugar (packed (for lower carb option, use sweetener of choice))

2 tbsp

rice vinegar

2 tbsp

cornstarch (or arrowroot starch)

1 cup

water (plus more as needed to thin out sauce)

1/2 tsp

red chili flakes or Sriracha sauce (optional, to taste)

toasted sesame seeds (for garnish)

thinly sliced green onions (for garnish)