Description
This Chicken Ramen Stir Fry is a 30-minute, flavor-packed dinner made with juicy chicken thighs, crisp vegetables, and slurp-worthy ramen noodles tossed in a savory, garlicky sauce. It’s an easy, satisfying homemade alternative to takeout that brings bold Asian-inspired flavors to your weeknight table.
Ingredients
340 g ramen noodles (2 packages, 6 oz each, discard seasoning)
450 g boneless, skinless chicken thighs, bite-sized pieces (1 lb)
30 ml vegetable oil (2 tablespoons)
1 red bell pepper, sliced
100 g snap peas (1 cup)
1 carrot, julienned
3 cloves garlic, minced
10 g fresh ginger, minced (1 tablespoon)
3 green onions, sliced (white and green parts separated)
Sauce:
60 ml soy sauce (¼ cup)
30 ml oyster sauce (2 tablespoons)
15 ml sesame oil (1 tablespoon)
4 g sugar (1 teaspoon)
0.5 g white pepper (¼ teaspoon)
Instructions
1. Boil the Noodles
Bring a pot of water to a boil. Cook ramen noodles for 2 minutes (slightly undercooked). Drain and set aside.
2. Make the Sauce
In a bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
3. Cook the Chicken
Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken, stir-fry for 5–6 minutes until golden and cooked through. Remove and set aside.
4. Stir Fry the Veggies
Add remaining oil. Stir-fry bell pepper, snap peas, and carrot for 2–3 minutes. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds.
5. Combine Everything
Return chicken to the pan. Add drained noodles and sauce. Stir-fry 2–3 minutes until well-coated and heated through.
6. Serve
Garnish with green onion tops. Serve hot.
Notes
Swap ramen with rice noodles or spaghetti if needed.
Don’t overcook the noodles—they finish cooking in the pan.
Add chili paste or sriracha for heat.
Make it vegetarian by using tofu and skipping oyster sauce (or using a vegetarian alternative).
Best served fresh—leftovers reheat well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Plats
- Method: Stir-Fry
- Cuisine: Asian-Inspired