Quick & Tasty Chicken Ramen Stir Fry Recipe

Introduction

This Quick & Tasty Chicken Ramen Stir Fry brings together tender chicken, crisp vegetables, and flavorful noodles in a savory sauce. It’s a perfect weeknight meal that comes together fast without sacrificing taste. Enjoy a comforting dish with an Asian-inspired twist that everyone will love.

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: In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper 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 chicken from the pan and set aside.
4. Step 4: In the same pan, add the remaining vegetable oil. Stir-fry red 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: Cook ramen noodles in the boiling water for 2 minutes, 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 prepared 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

• Use chicken breast if you prefer leaner meat, but adjust cooking time to avoid drying it out.
• Swap out snap peas for snow peas or green beans depending on what you have on hand.
• For a vegetarian option, replace chicken with firm tofu and omit oyster sauce, substituting with extra soy sauce or a mushroom-based sauce.
• Add a splash of lime juice or a pinch of chili flakes for a bright or spicy kick.
• Cook the noodles just until al dente to prevent them from becoming mushy during stir-frying.

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 needed to loosen the sauce and prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other noodles instead of ramen?

Yes, you can substitute with udon, soba, or even rice noodles. Just adjust cooking times according to the noodle type to ensure they don’t overcook.

How can I make this dish spicier?

Add chili flakes, sliced fresh chili, or a drizzle of chili oil when stir-frying to add heat according to your taste.

Quick & Tasty Chicken Ramen Stir Fry Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

This Quick & Tasty Chicken Ramen Stir Fry combines tender chicken thighs, crisp fresh vegetables, and perfectly cooked ramen noodles tossed in a savory sauce. Ready in under 30 minutes, it’s a flavorful and satisfying meal perfect for busy weeknights.

• Author: Marco
• 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

Protein and Noodles

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

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

Instructions

1. Prepare the sauce: In a small bowl, combine soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Stir well and set aside.
2. Boil water for noodles: Bring a pot of water to a boil to cook the ramen noodles.
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 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 vegetables are crisp-tender.
5. Add aromatics: Add minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for another 30 seconds until fragrant.
6. Cook ramen noodles: Add ramen noodles to the boiling water and cook for 2 minutes, slightly undercooked. Drain thoroughly.
7. Combine all ingredients: Return the cooked chicken to the pan with vegetables. Add the drained noodles and prepared sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.
8. Garnish and serve: Sprinkle the green parts of the sliced green onions on top as a garnish. Serve hot immediately.

Notes

• Cooking times may vary based on stove and equipment; adjust as needed to ensure chicken is fully cooked.
• To reduce sodium, opt for low-sodium soy sauce and oyster sauce.
• For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce alternative.
• Make sure to discard the ramen seasoning packets as the sauce provides sufficient flavor.
• Julienned carrot means cutting the carrot into thin matchstick-sized strips for even cooking and presentation.

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