Quick & Tasty Chicken Ramen Stir Fry Recipe

Introduction

This Quick & Tasty Chicken Ramen Stir Fry is a flavorful and speedy weeknight meal. Combining tender chicken, crisp vegetables, and soft ramen noodles tossed in a savory sauce creates 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)
• 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: While the water heats, mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl and 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 to 6 minutes. Remove chicken and set aside.
4. Step 4: In the same pan, add the remaining tablespoon of oil. Stir-fry red bell pepper, snap peas, and carrot for 2 to 3 minutes until crisp-tender.
5. Step 5: Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
6. Step 6: Cook the ramen noodles in the boiling water for 2 minutes, slightly undercooked. Drain them well.
7. Step 7: Return the chicken to the pan with the vegetables. Add the ramen noodles and sauce, tossing everything together. Stir-fry for 2 to 3 minutes until heated through and well combined.
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 sriracha or a pinch of red pepper flakes to the sauce.
• Substitute chicken thighs with chicken breast or tofu for a different protein option.
• Use fresh ramen noodles or instant noodles as preferred; just adjust cooking time accordingly.
• Add other vegetables like mushrooms or broccoli to vary the texture and flavor.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or microwave until warmed through. Avoid overcooking during reheating to keep the noodles from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought seasoning packets with the ramen?

It’s best to discard the seasoning packets, as this recipe uses its own flavorful sauce made from soy sauce, oyster sauce, and sesame oil for a balanced taste.

How do I prevent the noodles from sticking together?

Cook the noodles just until slightly underdone, then drain and rinse briefly under cold water. Tossing them quickly in a bit of oil before adding to the stir fry can also help keep them separate.

Quick & Tasty Chicken Ramen Stir Fry Recipe

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A quick and delicious Chicken Ramen Stir Fry combining tender chicken thighs, colorful vegetables, and flavorful sauces, perfect for a weeknight dinner that comes together in under 30 minutes.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• 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

Protein 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 the Noodles: Bring a pot of water to a boil. Once boiling, add the ramen noodles and cook for 2 minutes until slightly undercooked. Drain well and set aside.
2. Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set this sauce mixture aside for later use.
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 them until they are golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
4. Stir-fry 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 become crisp-tender.
5. Add Aromatics: Add the minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry everything together for about 30 seconds until fragrant.
6. Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the drained ramen noodles and the prepared sauce. Stir-fry all the ingredients together for 2-3 minutes, ensuring everything is well combined and heated through.
7. Garnish and Serve: Garnish the stir fry with the green parts of the sliced green onions and serve hot.

Notes

• For a spicier version, add some red chili flakes or a dash of chili paste to the sauce.
• You can substitute chicken thighs with chicken breast if preferred, but thighs stay juicier.
• Feel free to swap snap peas with snow peas or green beans.
• To make it gluten-free, use gluten-free soy sauce and omit oyster sauce or find a gluten-free alternative.
• Cook noodles slightly underdone since they’ll finish cooking in the stir fry to avoid mushiness.

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