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Chicken Ramen Stir Fry Recipe

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★★★★★

4.9 from 102 reviews

This Chicken Ramen Stir Fry is a quick and flavorful dish blending tender chicken thighs, crisp vegetables, and tender ramen noodles tossed in a savory soy and oyster sauce blend. Perfect for a fast weeknight meal, it combines stir-fried chicken and vegetables with the satisfying texture of ramen noodles, enhanced by garlic, ginger, and green onions.

Ingredients

Scale

Ramen Noodles

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

Chicken

  • 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)

Sauce and Oils

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

Instructions

  1. Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper until well combined. Set this savory sauce aside to be added later.
  2. Cook 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 until they turn golden brown and are cooked through, about 5 to 6 minutes. Remove the cooked chicken from the pan and set aside to keep warm.
  3. Stir-Fry Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry the vegetables for 2 to 3 minutes until they are crisp-tender but still vibrant and crunchy.
  4. Add Aromatics: To the vegetables, add the minced garlic, minced ginger, and the white parts of the sliced green onions. Stir-fry this mixture for about 30 seconds until fragrant and aromatic, making sure not to burn the garlic.
  5. Cook Ramen Noodles: While stir-frying the aromatics, bring a pot of water to a boil and cook the ramen noodles for 2 minutes. The noodles should be slightly undercooked since they will cook more later. Drain the noodles well and set aside.
  6. Combine Ingredients: Return the cooked chicken to the pan with the vegetables and aromatics. Add the drained ramen noodles along with the prepared sauce. Toss and stir-fry everything together for 2 to 3 minutes to allow the flavors to marry and the noodles to finish cooking.
  7. Garnish and Serve: Remove the stir fry from heat, garnish with the green parts of the sliced green onions for a fresh crunch and vibrant color, and serve immediately while hot.

Notes

  • For added spice, consider adding chili flakes or a dash of Sriracha to the sauce.
  • Feel free to swap vegetables based on seasonality or preference, such as broccoli or mushrooms.
  • To reduce sodium, use low-sodium soy sauce and oyster sauce alternatives.
  • For a gluten-free version, substitute tamari or coconut aminos for soy sauce and ensure gluten-free oyster sauce is used.

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

Find it online: https://www.sanacooks.com/chicken-ramen-stir-fry-recipe/