Chicken Ramen Stir Fry Recipe

Introduction

This Chicken Ramen Stir Fry is a quick and flavorful meal perfect for busy weeknights. Combining tender chicken, crisp vegetables, and savory sauce with ramen noodles, it’s a satisfying dish that comes together in under 30 minutes.

Ingredients

• 2 packages (6 oz each) ramen noodles, seasoning packets discarded
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 green onions, sliced (white and green parts separated)
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper

Instructions

1. Step 1: Bring a pot of water to a boil for the ramen noodles.
2. Step 2: While the water heats, mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set the sauce aside.
3. Step 3: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove from the pan and set aside.
4. Step 4: In the same pan, add the remaining tablespoon of oil. Stir-fry bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.
5. Step 5: Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until fragrant.
6. Step 6: Cook ramen noodles in the boiling water for 2 minutes, slightly undercooked, then drain well.
7. Step 7: Return the cooked chicken to the pan with vegetables. Add the noodles and sauce, then stir-fry everything together for 2-3 minutes until well combined and heated through.
8. Step 8: Garnish with the green parts of the sliced green onions and serve hot.

Tips & Variations

• For extra flavor, marinate the chicken in a little soy sauce and garlic before cooking.
• Swap chicken thighs for breast or tofu for a vegetarian version.
• Add a splash of chili sauce or red pepper flakes if you like some heat.
• Use fresh ramen noodles if available for a chewier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to keep the noodles moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this stir fry?

Yes, feel free to use vegetables like broccoli, mushrooms, or zucchini depending on your preference or what you have on hand.

How do I prevent the noodles from sticking together?

Cooking the noodles for slightly less than package instructions and draining them well helps. You can also toss the noodles with a small amount of oil before adding to the stir fry.

Chicken Ramen Stir Fry Recipe

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★★★★★

4.6 from 126 reviews

A quick and flavorful Chicken Ramen Stir Fry combining tender chicken thighs, crisp vegetables, and perfectly cooked ramen noodles tossed in a savory Asian-inspired sauce. This stir-fry is an easy weeknight dinner that brings together vibrant colors and bold flavors in one satisfying dish.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Stir Fry
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Ramen

• 2 packages (6 oz each) ramen noodles, seasoning packets discarded

Protein

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

Vegetables

• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 green onions, sliced (white and green parts separated)

Sauces and Oils

• 2 tbsp vegetable oil, divided
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper

Instructions

1. Boil the Ramen Noodles: Bring a pot of water to a boil. Once boiling, add the ramen noodles and cook for 2 minutes until slightly undercooked. Drain the noodles well and set aside.
2. Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Stir until the sugar dissolves and set the sauce aside.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry for about 5-6 minutes, until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
4. Stir-fry the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
5. Add Aromatics: Add the minced garlic, minced ginger, and the white parts of the sliced green onions to the vegetables. Stir-fry for an additional 30 seconds until fragrant.
6. Combine Chicken and Noodles: Return the cooked chicken to the pan with the vegetables. Add the drained ramen noodles and pour the prepared sauce over everything.
7. Final Stir-fry: Stir-fry all ingredients together for 2-3 minutes, ensuring the sauce evenly coats the mixture and everything is heated through.
8. Garnish and Serve: Remove from heat and garnish with the green parts of the sliced green onions. Serve hot immediately.

Notes

• Discard ramen seasoning packets to reduce sodium and flavor the dish with the homemade sauce instead.
• Julienning the carrot helps it cook quickly and blend well with other vegetables.
• Cooking the ramen noodles slightly underdone prevents them from becoming mushy when stir-fried.
• Use high heat during stir-frying to maintain the crispness of vegetables and create a nice sear on the chicken.
• For a spicier kick, add a teaspoon of chili garlic sauce or red pepper flakes to the sauce.

Keywords: Chicken ramen stir fry, quick Asian dinner, stir fry noodles, chicken and vegetables stir fry, easy ramen recipe