Stir-Fry Ramen with Teriyaki Chicken

Serving: Enjoy immediately for the best flavor and texture. Serve with a side of steamed rice for extra heartiness.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles.

Variations
Protein Swap: Use shrimp, beef, or tofu instead of chicken.

Extra Heat: Add red pepper flakes or sriracha for a spicy kick.

More Veggies: Try adding snap peas, mushrooms, or baby corn for variety.

FAQ
1. Can I use fresh ramen instead of instant?
Yes! Fresh ramen or yakisoba noodles will work well—just adjust the cooking time accordingly.

2. What’s the best teriyaki sauce to use?
A thick, flavorful teriyaki sauce works best. You can also make your own by simmering soy sauce, honey, garlic, and ginger.

3. Can I make this gluten-free?
Yes! Use gluten-free ramen or rice noodles and a gluten-free soy sauce or tamari.

Enjoy this easy and delicious Stir-Fry Ramen with Teriyaki Chicken! Let me know if you’d like any modifications!