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 sauces with tender ramen noodles creates a satisfying dish 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 soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl to prepare 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 the chicken from the pan and set aside.
4. Step 4: In the same pan, add the remaining tablespoon of 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 to the pan. Stir-fry for another 30 seconds until fragrant.
6. Step 6: Meanwhile, cook ramen noodles in the boiling water for 2 minutes, just until slightly undercooked. Drain well.
7. Step 7: Return the cooked chicken to the pan with the vegetables. Add the cooked ramen 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 before serving.

Tips & Variations

• Use chicken breast instead of thighs if you prefer a leaner option.
• Swap out vegetables for what you have on hand, such as broccoli, mushrooms, or baby corn.
• For extra heat, add a splash of sriracha or chili flakes to the sauce.
• To make it vegetarian, replace chicken with firm tofu and use mushroom or vegetable sauce alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of ramen?

Yes, you can substitute ramen noodles with udon, soba, or even rice noodles. Adjust cooking times accordingly to avoid overcooking.

Is it okay to use pre-cooked chicken?

Absolutely! If using pre-cooked chicken, add it during the final step to warm through without overcooking.

Chicken Ramen Stir Fry Recipe

Print Recipe

★★★★★

4.5 from 66 reviews

This Chicken Ramen Stir Fry is a quick and flavorful dish featuring tender chicken thighs, crisp vegetables, and classic Asian sauces tossed with perfectly cooked ramen noodles. It’s a perfect weeknight meal that combines ease and taste with a delightful mix of textures and savory notes.

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

Ingredients

Scale 1x2x3x

Main 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)

Sauce

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

Instructions

1. Prepare the noodles: Bring a pot of water to boil. Cook the ramen noodles for 2 minutes until slightly undercooked, then drain well and set aside.
2. Make the sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set this flavorful sauce aside while you cook the other ingredients.
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 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 these vegetables for 2-3 minutes until they are crisp-tender.
5. Add aromatics: Add the minced garlic, ginger, and the white parts of the green onions to the vegetables. Stir-fry for another 30 seconds until fragrant.
6. Combine and finish: Return the cooked chicken to the pan with the vegetables. Toss in the cooked ramen noodles and the prepared sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.
7. Garnish and serve: Remove from heat and garnish with the green parts of the sliced green onions. Serve immediately for best flavor and texture.

Notes

• To enhance flavor, consider adding a splash of rice vinegar or chili flakes for heat.
• For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
• Using chicken thighs keeps the meat moist and flavorful, but chicken breast can be used for a leaner option.
• Feel free to swap or add other vegetables like mushrooms or broccoli to suit your taste.
• Cooking noodles slightly underdone helps prevent them from becoming mushy when stir-fried.

Keywords: Chicken stir fry, ramen noodle stir fry, quick Asian dinner, easy chicken recipe, noodle stir fry