| Recipes |

Chicken-Noodle Fest

Styling and Photography by Sina Mizrahi

Chicken and ramen noodles combine to create an amazing one-bowl dinner! Crushed red pepper flakes add zing to the sauce. And the best part is that it takes just minutes to whip up!


  • 1 large onion, cut into quarters and thinly sliced into strips
  • oil, for sautéing
  • ½ large red pepper, cut into thin strips
  • ½ yellow pepper, cut into thin strips
  • 1 lb (450 g) chicken breast, cleaned, thinly sliced, and cut into ¼-inch (½-cm) strips
  • ¼ cup flour
  • garlic pepper, to season
  • ⅓ cup spicy duck sauce
  • 3 Tbsp ketchup
  • ½ tsp crushed red pepper flakes (or to taste)
  • ½ cup water
  • 3 packages ramen noodles (spice packets discarded), cooked according to pkg instructions

Sauté onion in oil until golden. Add pepper strips and sauté until soft. In a ziplock bag, shake the chicken with flour to coat, add to pan, and sauté, stirring, until chicken is no longer pink.

Add the flour, garlic pepper, duck sauce, ketchup, and red pepper flakes and stir gently; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and gently stir in ramen noodles to coat. Alternatively, divide noodles among dishes or place onto a large serving dish. Spoon chicken and vegetable mixture over noodles and serve.

Note: If you’re doubling this recipe, two additional packages of noodles will serve six.


(Originally featured in Family Table, Issue 779)

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