Ingredients

Scale

1 lb ground beef
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 teaspoon chili garlic sauce (optional, for heat)
2 cups beef broth
3 packs instant ramen noodles (discard seasoning packets)
1 cup shredded carrots
1 cup snap peas or broccoli florets
3 green onions, sliced (plus more for garnish)
Sesame seeds (for garnish)

Crushed red pepper flakes (optional)

Instructions

Season the Chicken:
Toss sliced chicken with Italian seasoning, thyme, salt, and black pepper. Set aside.

Sear the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken slices and cook for 3–4 minutes per side until golden and cooked through.
Remove chicken and set aside.

Sauté Garlic & Lemon:
In the same skillet, reduce heat to medium. Add minced garlic and lemon zest. Cook for 1–2 minutes until fragrant.

Make the Sauce:
Pour in chicken broth and stir to deglaze the pan. Add coconut milk, lemon juice, and Parmesan cheese. Stir and simmer for 3–5 minutes until creamy and slightly thickened.

Combine:
Add cooked pasta and seared chicken to the skillet. Toss to coat evenly in the sauce. Adjust seasoning if needed.

Serve:
Garnish with fresh basil or parsley and crushed red pepper flakes if desired. Serve hot!