A sweet-savory Asian-fusion stir-fry that’s fast, fresh, and full of texture, featuring tender chicken, glossy honey soy glaze, wilted water spinach, and chewy ramen noodles.
Serves: 2 | Time: 25 minutes
Ingredients
Main
- 250g chicken breast, thinly sliced against the grain
- 1 tbsp neutral oil (e.g. sunflower or grapeseed)
- 70g Lee Kum Kee Honey & Soy stir-fry sauce (1 full pouch)
- 1–2 cloves garlic, thinly sliced (optional but highly recommended)
- 2 large handfuls water spinach (morning glory), roughly chopped (shorter stems + leafy tops)
- 120–150g fresh ramen noodles (chukamen) or yakisoba (pre-cooked/vacuum packed, stir-fry ready)
Optional Garnishes
- Toasted sesame seeds
- Thinly sliced scallions
- Drizzle of chili oil
Instructions
-
Prep the Noodles
- Cook noodles according to package instructions.
- Drain and rinse under cold water if using fresh ramen or yakisoba to prevent sticking.
-
Stir-fry Chicken
- Heat oil in a large wok or pan over medium-high heat.
- Add chicken and garlic, stir-fry for 4–5 minutes until lightly golden and cooked through.
-
Add Greens
- Add chopped water spinach stems first; stir-fry for 1 minute.
- Add leafy parts and cook another 1–2 minutes until just wilted.
-
Sauce & Combine
- Add Honey & Soy sauce with 2 tbsp water; stir to coat all ingredients evenly.
- Add cooked noodles, toss to coat and heat through for 1–2 minutes until glossy.
-
Finish & Serve
- Plate hot and garnish with sesame seeds, scallions, or chili oil if desired.
Plating & Serving
Serve in deep bowls with chopsticks. Pairs well with cold barley tea or light Japanese pickles on the side.
Tips
- Secret ingredient: A teaspoon of rice vinegar added with the sauce boosts brightness.
- Make it spicy: Add chili crisp or sliced red chili in the stir-fry.
- Veggie variation: Bell pepper, shiitake mushrooms, or shredded carrot work well.
- Meal prep: Make double, store noodles/sauce/chicken together and reheat gently to avoid overcooking spinach.