Quick & Tasty Chicken Ramen Stir Fry Recipe

Introduction

This Quick & Tasty Chicken Ramen Stir Fry is a perfect weeknight dinner that’s flavorful and ready in no time. Combining tender chicken, crisp vegetables, and savory sauce with ramen noodles, it’s a satisfying meal the whole family will enjoy.

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)
• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• ¼ tsp white pepper

Instructions

1. Step 1: Bring a pot of water to a boil for the ramen noodles.
2. Step 2: In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper 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 tablespoon of vegetable 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: Meanwhile, cook the ramen noodles in boiling water for 2 minutes, slightly undercooked. Drain well.
7. Step 7: Return the cooked chicken to the pan with the vegetables. Toss in 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 and serve hot.

Tips & Variations

• For extra heat, add a splash of chili sauce or red pepper flakes when stir-frying.
• Substitute chicken thighs with boneless chicken breasts for a leaner option.
• Use any quick-cooking vegetables you have on hand, such as broccoli or mushrooms.
• To add crunch, sprinkle toasted sesame seeds on top before serving.

Storage

Store 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 if the noodles start to dry out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant ramen seasoning packets?

It’s best to discard the seasoning packets as they don’t complement the stir-fry sauce well. Instead, use the homemade sauce provided for a balanced and flavorful dish.

How can I make this recipe vegetarian?

Replace the chicken with firm tofu or tempeh and use vegetarian oyster sauce or substitute with soy sauce alone. You can also add more vegetables to bulk up the dish.

Quick & Tasty Chicken Ramen Stir Fry Recipe

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★★★★★

4.6 from 128 reviews

A quick and flavorful Chicken Ramen Stir Fry combining tender chicken thighs, colorful vegetables, and perfectly cooked ramen noodles tossed in a savory soy and oyster sauce blend. This easy stir-fry recipe is perfect for a fast weeknight dinner that doesn’t compromise on taste.

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

Ingredients

Scale 1x2x3x

Ramen Noodles

• 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 & Oils

• 2 tbsp vegetable oil
• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar

Spices

• ¼ tsp white pepper

Instructions

1. Boil Noodles: Bring a pot of water to a boil. Cook ramen noodles for 2 minutes until slightly undercooked. Drain well and set aside.
2. Prepare Sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
3. Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken pieces and stir-fry for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
4. Stir-fry Vegetables: In the same pan, add the remaining 1 tablespoon vegetable oil. Stir-fry red bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.
5. Add Aromatics: Add minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for 30 seconds until fragrant.
6. Combine Ingredients: Return cooked chicken to the pan with vegetables. Add 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: Garnish with the green parts of sliced green onions. Serve hot and enjoy your quick chicken ramen stir fry.

Notes

• Discard the seasoning packets from the ramen noodles to avoid excess sodium and unwanted flavors.
• You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier.
• Adjust vegetable choices based on availability; broccoli or mushrooms work well.
• For extra heat, add a splash of chili sauce or some red pepper flakes during stir-fry.
• Ensure high heat is maintained for a proper stir-fry texture and flavor.

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