Chicken Ramen Stir Fry Recipe

Introduction

This Chicken Ramen Stir Fry is a quick and flavorful weeknight dinner that combines tender chicken, crisp vegetables, and savory sauce with tender ramen noodles. It’s a perfect way to enjoy an Asian-inspired meal without the fuss.

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 boil for the ramen noodles.
2. Step 2: While the water is heating, prepare the sauce by mixing soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
3. Step 3: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the 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 vegetable 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 until slightly undercooked. Drain well.
7. Step 7: Add the cooked chicken back 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

• Substitute chicken thighs with chicken breast or tofu for a leaner or vegetarian option.
• Add a splash of rice vinegar or a pinch of chili flakes for extra tang or heat.
• Use fresh or frozen vegetables based on what you have; broccoli or mushrooms work well too.
• Cooking noodles slightly underdone prevents them from becoming mushy when stir-fried.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For best texture, avoid storing noodles for too long as they may soften further.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant ramen with the seasoning packets?

It’s best to discard the seasoning packets as they contain extra salt and flavors. Instead, rely on the homemade sauce for a balanced taste.

How do I prevent the chicken from becoming dry?

Using chicken thighs helps keep the meat juicy. Also, cook it on high heat just until browned and cooked through without overcooking.

Chicken Ramen Stir Fry Recipe

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★★★★★

4.6 from 56 reviews

A quick and flavorful Chicken Ramen Stir Fry combining tender chicken thighs, crisp vegetables, and perfectly cooked ramen noodles tossed in a savory soy and oyster sauce blend. This stir-fry is a delightful weeknight meal bursting with Asian-inspired flavors and fragrant ginger and garlic.

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

Ingredients

Scale 1x2x3x

Ramen and Sauce

• 2 packages (6 oz each) ramen noodles, seasoning packets discarded
• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• ¼ tsp white pepper

Chicken and Vegetables

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil, divided
• 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)

Instructions

1. Boil Noodles: Bring a pot of water to a boil for the ramen noodles to cook later.
2. Prepare Sauce: In a small bowl, combine soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix well and set aside.
3. Cook Chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry until golden brown and fully cooked, about 5-6 minutes. Remove chicken from pan and set aside.
4. Stir-Fry Vegetables: In the same pan, add remaining 1 tablespoon vegetable oil. Stir-fry red bell pepper, snap peas, and julienned 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. Cook Ramen Noodles: Meanwhile, cook ramen noodles in the boiling water for 2 minutes to keep them slightly undercooked. Drain thoroughly.
7. Combine and Stir-Fry: Return the cooked chicken to the pan with vegetables. Toss in the drained ramen noodles and prepared sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.
8. Garnish and Serve: Garnish with the green parts of the sliced green onions and serve hot immediately.

Notes

• Discard the seasoning packets from the ramen noodles to avoid excess sodium and unwanted flavors.
• Julienne the carrots for quick cooking and appealing presentation.
• Adjust the amount of soy sauce based on your preferred saltiness.
• Use a wok or large skillet for best results and even cooking.
• Cooking the ramen noodles slightly underdone helps them stay firm during stir-frying.
• For a spicier version, add some crushed red pepper flakes or chili oil when stir-frying.

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