Chicken Ramen Stir Fry

If you’re looking for a quick, satisfying dinner with restaurant-style flavor, look no further than this Chicken Ramen Stir Fry!

Ready in about 30 minutes, it’s a fantastic choice for busy weeknights, especially if you already love saucy ramen noodles.

Did you know ramen was introduced to Japan from China and became one of the country’s most beloved comfort foods? With a few pantry staples and fresh vegetables, you can enjoy a stir fry that rivals your favorite takeout.

If you prefer bold, sweet-and-savory flavors in a bowl, this street corn chicken rice bowl is another weeknight favorite worth bookmarking.

Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!

In this post

1. Ingredients for Chicken Ramen Stir Fry
2. How to Cook the Chicken and Vegetables
3. Making the Perfect Ramen Noodles
4. Assembly: Bringing It All Together
5. Variations and Customizations
6. Serving Suggestions
7. Conclusion
8. Recipe FAQ’s

Ingredients for Chicken Ramen Stir Fry

To create the perfect stir fry, you’ll need the following ingredients:

Essential Ingredients

• 9 ounces instant ramen noodles (3 three-ounce packages, flavor packets discarded)
• 1 pound boneless skinless chicken breasts diced into bite-size pieces
• 3 tablespoons regular soy sauce
• 3 tablespoons dark soy sauce for color and rich flavor
• 3 tablespoons hoisin sauce for sweetness and depth
• 1 tablespoon oyster sauce for savory umami
• 1 tablespoon rice wine vinegar to brighten the sauce
• 2 teaspoons sriracha adjusted to your heat preference
• ¼ teaspoon ground white pepper
• 3 tablespoons vegetable oil divided, with 1 tablespoon for the noodles and 2 tablespoons for cooking
• 1 cup diced red bell pepper (about 1 medium pepper)
• 1 cup sliced white button mushrooms
• ½ cup diced sweet yellow onion
• 1 cup broccoli florets broken into small bite-size pieces
• 1 tablespoon fresh minced garlic
• 1 tablespoon fresh grated ginger

Optional Ingredients

• 2 green onions thinly sliced for garnish
• ½ tablespoon toasted sesame seeds for garnish

How to Cook the Chicken and Vegetables

Here’s how to build big flavor in a large wok or skillet:

1. Whisk the Sauce: In a small bowl, combine the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white pepper, stirring until smooth.
2. Sear the Chicken: Heat 2 tablespoons vegetable oil over medium-high heat, add the diced chicken, and cook for 5-6 minutes until golden and cooked through to 165°F, then transfer it to a plate.
3. Stir-Fry the Vegetables: In the same pan, add the onion, red bell pepper, mushrooms, and broccoli, cooking for 3-4 minutes until crisp-tender.
4. Add the Aromatics: Stir in the garlic and ginger for about 30 seconds until fragrant, then return the chicken to the pan.

Making the Perfect Ramen Noodles

While the vegetables cook, you can prepare the noodles using one of these methods:

• Stovetop Method: Bring a pot of water to a boil, add the noodles without the flavor packets, and cook for 2 minutes, then drain and toss with 1 tablespoon vegetable oil.
• Microwave Method: Place the noodles in a microwave-safe bowl, cover with 2 cups hot water, and microwave on high for 3-4 minutes, then drain and toss with the oil.
• Make-Ahead Method: Cook the noodles, rinse them under cold water, and toss with the oil so they stay separated until you’re ready to stir fry.

Assembly: Bringing It All Together

Once your chicken, vegetables, and noodles are ready, it’s time to assemble your stir fry!

1. Add the Noodles: Add the drained noodles to the wok with the chicken and vegetables.
2. Coat in Sauce: Pour the sauce over everything and toss for 2-3 minutes over medium-high heat until the noodles are evenly coated and heated through.
3. Garnish: Transfer to bowls and top with sliced green onions and toasted sesame seeds.

Variations and Customizations

One of the great things about this Chicken Ramen Stir Fry is its versatility!

• Vegetable Additions: Snap peas, shredded carrots, or baby corn add extra crunch and color to the wok.
• Alternative Proteins: Thinly sliced beef, shrimp, or firm tofu work beautifully in place of chicken, with cooking times adjusted to match.
• Spicy Kick: Add an extra teaspoon of sriracha or a pinch of red pepper flakes for more heat.

Serving Suggestions

Serve your stir fry with a side of sautéed mushrooms with spinach for an extra serving of greens.

For drinks, pair it with chilled green tea, a crisp lager, or sparkling water with lime to balance the savory, slightly spicy sauce.

Conclusion

In just a few simple steps, you’ve created a vibrant and satisfying Chicken Ramen Stir Fry that is sure to become a family favorite.

It’s a perfect solution for busy weeknights, easy lunches, or a fast meal you can prepare after a long day.

Don’t hesitate to get creative with your vegetables and protein, because there’s no limit to how you can customize this recipe!

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I use fresh ramen instead of instant noodles?

Yes, fresh ramen works well, but reduce the cooking time to about 1 minute since it cooks much faster than instant noodles.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless thighs stay juicier and work well, cooking an extra 1-2 minutes until they reach 165°F.

How can I store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days, then reheat in a hot skillet, tossing until warmed through.

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