Name: Chicken Ramen Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
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

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why make this recipe

Chicken Ramen Stir Fry is a quick and delicious meal that combines the comfort of ramen with vibrant veggies and tender chicken. This dish is perfect for busy nights when you want something tasty but don’t want to spend too much time cooking. It’s also a great way to use up any leftover vegetables you have in your fridge. Plus, it’s packed with flavor thanks to the soy sauce and aromatic spices.

how to make Chicken Ramen Stir Fry

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

Directions :

Bring a pot of water to boil for the ramen noodles.
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.
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 the chicken from the pan and set aside.
In the same pan, add the remaining oil. Stir-fry bell pepper, snap peas, and carrot for 2-3 minutes until they are crisp-tender.
Add minced garlic, ginger, and the white parts of green onions. Stir-fry for another 30 seconds until fragrant.
Meanwhile, cook ramen noodles in the boiling water for 2 minutes (slightly undercooked). Drain well.
Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and the sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.
Garnish with the green parts of the sliced green onions and serve hot.

how to serve Chicken Ramen Stir Fry

Serve Chicken Ramen Stir Fry hot right from the pan. You can plate it in bowls and add more green onions on top for extra flavor. This dish pairs well with a side of steamed rice or extra veggies if you like. Enjoy it as a hearty dinner option or even for lunch the next day!

how to store Chicken Ramen Stir Fry

If you have leftovers, let the Chicken Ramen Stir Fry cool down and then place it in an airtight container. You can store it in the fridge for up to 3 days. To reheat, simply warm it up in a pan over medium heat or in the microwave until heated through.

tips to make Chicken Ramen Stir Fry

Feel free to swap the chicken for tofu or shrimp if you want a different protein.
Add other vegetables like mushrooms, broccoli, or baby corn for more variety.
Don’t overcook the ramen; they should be slightly firm as they will cook more when stir-fried with the other ingredients.

variation

You can make a vegetarian version by omitting the chicken and using vegetable broth instead of water for the noodles. Adding tofu and more vegetables will keep the dish hearty and flavorful.

FAQs

Can I use any type of noodles?
- Yes, you can use any noodles you like. Just adjust the cooking time according to the type of noodles you choose.
Is this recipe spicy?
- No, this recipe is not spicy. However, you can add chili sauce or chili flakes if you want some heat.
Can I make it ahead of time?
- Yes, you can prepare the ingredients ahead of time. Just store them separately in the fridge and stir-fry when ready to eat.