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. [tasty-recipe id="16185"]

Delicious Chicken Ramen Stir Fry Ready in 30 Minutes

Name: Chicken Ramen Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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, 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; 2 green onions, thinly sliced, optional garnish; ½ tablespoon toasted sesame seeds, optional garnish

Description

This Chicken Ramen Stir Fry features tender diced chicken, crisp red bell pepper, mushrooms, and broccoli tossed with chewy ramen noodles in a savory soy, hoisin, and oyster sauce glaze. It’s ideal for busy weeknights or easy lunches, and it comes together in one pan in just 30 minutes.

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, 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
2 green onions, thinly sliced, optional garnish
½ tablespoon toasted sesame seeds, optional garnish

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Instructions

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.
Cook the Noodles: 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.
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.
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.
Add the Aromatics: Stir in the garlic and ginger for about 30 seconds until fragrant, then return the chicken to the pan.
Add the Noodles: Add the drained noodles to the wok with the chicken and vegetables.
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.
Garnish: Transfer to bowls and top with sliced green onions and toasted sesame seeds.

Prep Time: 15 minutes
Cook Time: 15 minutes