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Chicken Ramen Stir Fry Recipe

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4.2 from 40 reviews

This Chicken Ramen Stir Fry is a quick and flavorful meal that combines tender chicken thighs, fresh vegetables, and savory sauces with perfectly cooked ramen noodles. Ready in just 30 minutes, this stir-fry offers a colorful and satisfying dish with a delicious Asian-inspired taste, perfect for a busy weeknight dinner.

Ingredients

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

Instructions

  1. Boil Water for Noodles: Bring a pot of water to a rolling boil to cook the ramen noodles. This will prepare them to be slightly undercooked, so they finish cooking in the stir-fry.
  2. Prepare Sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set this savory sauce mixture aside to add later in the stir-fry.
  3. Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry until they become golden brown and are cooked through, about 5-6 minutes. Then 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 the vegetables for 2-3 minutes until they are crisp-tender.
  5. Add Aromatics: Add the minced garlic, ginger, and white parts of the green onions to the pan with the vegetables. Stir-fry for about 30 seconds until fragrant and aromatic.
  6. Cook Ramen Noodles: Meanwhile, place the ramen noodles into the boiling water and cook for 2 minutes, slightly undercooking them. Drain the noodles well to remove excess water.
  7. Combine Everything: Return the cooked chicken to the pan with the vegetables. Add the drained ramen noodles and the prepared sauce mixture. Stir-fry everything together for 2-3 minutes until the ingredients are well combined and heated through.
  8. Garnish and Serve: Garnish the stir-fry with the green parts of the sliced green onions. Serve the dish hot for a delicious, satisfying meal.

Notes

  • You can substitute chicken thighs with chicken breasts, but thighs tend to be more tender and flavorful.
  • If you prefer spicier food, add a teaspoon of chili garlic sauce or red pepper flakes in the sauce mixture.
  • For gluten-free options, use gluten-free soy sauce and oyster sauce substitutes.
  • To add more vegetables, consider including mushrooms, broccoli florets, or baby corn.
  • Do not overcook the ramen noodles in the boiling water to prevent them from becoming mushy when stir-fried.

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