Chicken Ramen Stir Fry Recipe

Introduction

Chicken Ramen Stir Fry is a quick and flavorful dish that combines tender chicken, fresh vegetables, and perfectly cooked ramen noodles tossed in a savory sauce. It’s a satisfying meal that’s easy to prepare on busy weeknights.

Ingredients

• 3 tablespoons regular soy sauce
• 3 tablespoons dark soy sauce
• 3 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sriracha
• ¼ teaspoon white ground pepper
• 3 packages instant ramen noodles (3-ounce packages, discard flavor packets)
• 1 pound diced boneless skinless chicken breasts
• 3 tablespoons vegetable oil (divided: 1 tablespoon and 2 tablespoons)
• 1 cup diced red bell pepper (about 1 medium bell pepper)
• 1 cup sliced white button mushrooms
• ½ cup diced sweet yellow onion
• 1 cup broccoli florets (small bite-size pieces)
• 1 tablespoon fresh minced garlic
• 1 tablespoon fresh grated ginger
• 2 thinly sliced green onions (optional garnish)
• ½ tablespoon toasted sesame seeds (optional garnish)

Instructions

1. Step 1: In a small bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white ground pepper. Set the sauce aside.
2. Step 2: Bring 6 cups of water to a low boil in a 3 to 4-quart saucepan over medium-high heat. Add the ramen noodles (without flavor packets) and cook for 1 to 2 minutes until they just begin to soften. Drain and rinse them under cold water to stop cooking. Set aside.
3. Step 3: Heat 1 tablespoon of vegetable oil in a 10 to 12-inch nonstick skillet over medium-high heat. Add the diced chicken and cook for 4 to 5 minutes until cooked through. Remove the chicken from the skillet and set aside.
4. Step 4: Keep the skillet on medium-high heat and add the remaining 2 tablespoons of vegetable oil. Add the diced red bell pepper, sliced mushrooms, and diced onion. Sauté for 2 to 3 minutes until the vegetables are slightly tender.
5. Step 5: Add the broccoli florets to the skillet and cook just until they turn vibrant green, about 1 to 2 minutes.
6. Step 6: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Step 7: Return the cooked chicken to the skillet with the vegetables and stir to combine. Turn off the heat.
8. Step 8: Add the cooked ramen noodles to the skillet and pour the prepared sauce over everything. Use tongs to toss the mixture gently until the noodles and chicken are evenly coated.
9. Step 9: Garnish with thinly sliced green onions and toasted sesame seeds if desired. Serve hot.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce or omit it.
• Feel free to swap broccoli with snap peas or bok choy for different textures.
• If you prefer more heat, increase the amount of sriracha to taste.
• Use fresh ramen noodles if available for a chewier texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through, adding a splash of water if the noodles seem dry. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle for this stir fry?

Yes, you can use other noodles like udon, soba, or even rice noodles. Adjust cooking times accordingly to ensure the noodles are tender but not mushy.

Is it necessary to rinse the ramen noodles after boiling?

Yes, rinsing the noodles with cold water stops the cooking process and prevents them from becoming too soft or sticky when stir-fried.

Chicken Ramen Stir Fry Recipe

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★★★★★

4.8 from 148 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Chicken Ramen Stir Fry is a quick and flavorful dish combining tender diced chicken breast with fresh vegetables and soft ramen noodles, all tossed in a savory and slightly spicy homemade sauce. Perfect for a weeknight dinner, this recipe brings together Asian-inspired sauces like soy, hoisin, and oyster sauce for a delicious stir fry that’s both satisfying and easy to prepare.

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Ingredients

Scale 1x2x3x

Sauce Ingredients

• 3 tablespoons regular soy sauce
• 3 tablespoons dark soy sauce
• 3 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sriracha
• ¼ teaspoon white ground pepper

Main Ingredients

• 3 packages instant ramen noodles (3-ounce packages, noodles only, discard flavor packets)
• 1 pound diced boneless skinless chicken breasts

Vegetables and Aromatics

• 3 tablespoons vegetable oil, divided (1 tablespoon and 2 tablespoons)
• 1 cup diced red bell pepper (1 medium-sized red bell 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

Garnish

• 2 thinly sliced green onions (optional)
• ½ tablespoon toasted sesame seeds (optional)

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Instructions

1. Prepare the Sauce: In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white ground pepper until well combined. Set the sauce mixture aside to infuse the flavors.
2. Cook the Ramen Noodles: In a large 3 to 4-quart saucepan, bring 6 cups of water to a low boil over medium-high heat. Add only the ramen noodles (discard the flavor packets) and cook for 1 to 2 minutes until they just start to soften. Drain the noodles and rinse them thoroughly under cold water to stop the cooking process. Set the noodles aside.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a 10 to 12-inch nonstick skillet over medium-high heat. Add the diced chicken breasts and cook for 4 to 5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
4. Sauté the Vegetables: Keeping the skillet on medium-high heat, add the remaining 2 tablespoons of vegetable oil. Add the diced red bell pepper, sliced mushrooms, and diced sweet onion. Sauté for 2 to 3 minutes until the vegetables soften slightly and the onions become translucent.
5. Add Broccoli and Aromatics: Add the broccoli florets to the skillet and continue to sauté just until the broccoli turns a bright green, about 1 to 2 minutes. Then add the minced garlic and grated ginger, stirring and cooking for an additional 1 minute to release their flavor.
6. Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables and stir everything together. Turn off the heat on the stovetop to prepare for combining with the noodles.
7. Add Noodles and Sauce: Add the cooked and rinsed ramen noodles into the skillet with the chicken and vegetables. Pour the prepared sauce over everything and use tongs to toss the mixture thoroughly so that the noodles are evenly coated with the sauce.
8. Garnish and Serve: Transfer the stir fry to serving plates and garnish with thinly sliced green onions and toasted sesame seeds, if using. Serve immediately while hot for the best flavor and texture.

Notes

• Do not use the ramen flavor packets, as they can overpower the stir fry with unnecessary salt and flavor.
• Rinsing the noodles under cold water prevents them from overcooking and becoming mushy in the stir fry.
• If you prefer a spicier dish, increase the amount of sriracha to taste.
• Feel free to substitute chicken breasts with chicken thighs for a juicier texture or use tofu for a vegetarian version.
• Use a nonstick skillet or a wok for even cooking and easy tossing.
• The sauce can be made ahead and stored in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Keywords: chicken ramen stir fry, quick stir fry, Asian chicken recipe, instant ramen noodles, easy dinner, vegetable stir fry, spicy chicken stir fry