Description
This Chicken Ramen Stir Fry is a quick and flavorful 30-minute weeknight dinner. Juicy chicken, crisp veggies, and ramen noodles are tossed in a glossy, savory-sweet sauce for an easy Asian-inspired meal that tastes better than takeout.
Ingredients
2 packages ramen noodles (seasoning packets discarded)
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil, divided
1 red bell pepper, sliced
1 cup snap peas
1 medium carrot, julienned
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 green onions, sliced (whites and greens separated)
For the sauce
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp sugar
¼ tsp white pepper
Instructions
Cook ramen in boiling water for 2 minutes until slightly underdone. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Stir fry chicken 5–6 minutes until golden and cooked through. Remove and set aside.
Add remaining oil to the pan. Stir fry bell pepper, snap peas, and carrot for 2–3 minutes until crisp-tender.
Add garlic, ginger, and white parts of green onions. Cook 30 seconds until fragrant.
Return chicken and noodles to the pan. Pour in sauce and stir fry 2–3 minutes until noodles are coated and heated through.
Garnish with green onion tops. Serve hot.
Notes
Cook noodles slightly under so they don’t get mushy.
Use chicken breast, shrimp, or tofu as alternatives.
Swap veggies for broccoli, mushrooms, or zucchini.
Double the sauce if you like extra glossy noodles.
Leftovers reheat best with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Main Course
- Method: Stir Fry
- Cuisine: Asian-inspired