Chicken Ramen Stir Fry Recipe

Introduction

This Chicken Ramen Stir Fry is a quick and flavorful weeknight meal that combines tender chicken, crisp vegetables, and savory sauces with perfectly cooked ramen noodles. It’s a delicious twist on traditional stir fry that’s ready 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 the soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl to make the sauce. Set 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 chicken from the pan and set aside.
4. Step 4: In the same pan, add the remaining oil. Stir-fry the 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: Meanwhile, cook the ramen noodles in the boiling water for 2 minutes, slightly undercooked. Drain well.
7. Step 7: Return the cooked chicken to the pan with the vegetables. Add the cooked noodles and sauce. 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 for 15 minutes before cooking.
• Swap chicken thighs for chicken breast if you prefer leaner meat.
• Add other veggies like mushrooms or bok choy to customize the stir fry.
• Use firm tofu instead of chicken for a vegetarian version.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or soy sauce if the noodles seem dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant ramen with seasoning packets?

It’s best to discard the seasoning packets, as they can make the dish too salty. Using just the noodles allows you to control the flavors with the homemade sauce.

What can I substitute if I don’t have oyster sauce?

You can use hoisin sauce or a mix of soy sauce and a bit of sugar as a substitute, though the flavor will be slightly different.

Chicken Ramen Stir Fry Recipe

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★★★★★

4.7 from 96 reviews

This Chicken Ramen Stir Fry is a quick and flavorful dish combining tender chicken thighs, crisp vegetables, and chewy ramen noodles tossed in a savory soy and oyster sauce blend. Perfect for a weeknight meal, it offers a deliciously balanced mix of protein, veggies, and comforting noodles all stir-fried to perfection in under 30 minutes.

• Author: Toney
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Noodles

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

Chicken

• 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)

Sauce

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

Other

• 2 tbsp vegetable oil

Instructions

1. Boil the noodles: Bring a pot of water to a boil for the ramen noodles, preparing them by boiling for 2 minutes until slightly undercooked. Drain well and set aside.
2. Prepare the sauce: Mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl until well combined, then set aside.
3. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the bite-sized chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. 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 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 minced garlic, minced ginger, and the white parts of the sliced green onions to the pan. Stir-fry for another 30 seconds until fragrant to release their flavors.
6. Combine all ingredients: Return the cooked chicken to the pan with the vegetables. Add the cooked ramen noodles and pour the prepared sauce over everything.
7. Final stir-fry: Toss and stir-fry all the ingredients together for 2-3 minutes, ensuring everything is well coated with sauce and heated through.
8. Serve: Garnish the stir-fry with the green parts of the sliced green onions and serve hot immediately.

Notes

• Discard the seasoning packets that come with the ramen noodles as the sauce provides sufficient flavor.
• Julienne the carrot to ensure quick cooking and even texture with other vegetables.
• Cooking the noodles slightly underdone helps prevent them from becoming mushy when stir-fried.
• Adjust the amount of soy sauce and oyster sauce to taste, especially if looking to reduce sodium.
• For extra heat, consider adding a pinch of red pepper flakes during the stir-fry step.
• Use a wok or large skillet for best results to allow even cooking and easy tossing.

Keywords: Chicken ramen stir fry, quick chicken noodles, stir-fried ramen, Asian chicken stir fry, easy weeknight dinner