Chicken Ramen Stir Fry

Ramen isn’t just a college dorm staple anymore! This Chicken Ramen Stir Fry is a testament to how we can transform humble ingredients into something truly scrumptious. Can you believe that in just 45 minutes, you’ll be tucking into this savory, mouth-watering dish? Ah, the wonders of cooking!

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Why You’ll Love this Recipe

• Quick and Easy: Who doesn’t love a dish that’s on the table in under an hour? Especially on those nights when you just want to throw something together without compromising on flavor.
• Customizable: Got some veggies wilting in the back of your fridge? Toss ‘em in! This stir fry is like a magical pot where almost anything goes.
• Nutritious and Filling: With protein-packed chicken and a bunch of veggies, this isn’t just tasty, it’s a balanced meal.

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Chicken Ramen Stir Fry Ingredients

• Soy Sauce
• Hoisin Sauce
• Oyster Sauce
• Rice Wine Vinegar
• Pepper
• Vegetable Oil
• Chicken Breasts
• Instant Ramen Noodles
• Red Bell Pepper 
• Yellow Onion
• Broccoli Florets
• Matchstick Carrots
• Minced garlic
• Ground Ginger
• Green Onions
• Sesame Seeds

*Scroll to Printable Recipe Card below for detailed amounts!

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How to Make Chicken Ramen Stir Fry

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time:  45 minutes

Servings: 4

1. Prepare the Sauce: In a bowl, combine the soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, and pepper. Mix well until all the ingredients are well combined. Set aside.
2. Prepare the Noodles: Cook the ramen noodles according to the package instructions but without adding the flavor packets. Drain and set aside.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken breasts and cook until they are no longer pink in the middle. Remove from the skillet and set aside.
4. Cook the Vegetables: In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the diced red bell peppers, diced onions, matchstick carrots and broccoli florets. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp. Add the minced garlic and ground ginger, and stir-fry for an additional 1-2 minutes, until fragrant.
5. Combine and Cook: Add the cooked chicken and noodles to the skillet with the vegetables.
6. Pour the sauce over the chicken, noodles, and vegetables. Toss well to combine all the ingredients, and let it cook for another 2-3 minutes, allowing the flavors to meld together.
7. Garnish and Serve: Garnish the chicken ramen stir fry with thinly sliced green onions and toasted sesame seeds if desired.

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Storage and Reheating Instructions

How to Store Chicken Ramen Stir Fry:

Made a little too much and wondering what to do with the leftovers? Store your stir fry in an airtight container and pop it in the fridge. It’ll be good for about 3-4 days.

How to Reheat Chicken Ramen Stir Fry:

When you’re ready to devour the leftovers (because let’s face it, it’s just as delicious the next day), you can microwave it, ensuring you stir halfway for even heating. Or reheat it on the stove, adding a touch of water or broth to get that saucy consistency back.

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Helpful Tips & Substitutions

Can this be Frozen?

Absolutely! If you’re like me and love a good meal prep, then freeze individual portions in freezer-safe containers or bags. When the craving hits, thaw it in the fridge overnight and reheat. Instant deliciousness. Just remember to consume within 2-3 months for the best flavor.

Can this be made ahead of time?

You betcha! Prepare everything up until the final cooking step, and when you’re ready to eat, simply combine and heat. It’s like your very own DIY dinner kit.

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Substitutions & Variations

Okay, here’s where things get fun.

• Veggies: Like I hinted earlier, almost any veggie can find its home in this stir fry. Think snow peas, mushrooms, or even baby corn. Go wild!
• Protein: Not a chicken fan? Try beef strips or even tofu for a veggie version.
• Noodles: While ramen is the star here, feel free to experiment with other noodles like udon or rice noodles. Who said cooking isn’t an adventure?

Helpful Cooking Notes

• When cooking chicken, ensure it’s diced uniformly. This way, it cooks evenly. No one likes a mix of overcooked and undercooked, right?
• A hot skillet is the secret to a good stir fry. It ensures everything gets that lovely sear without turning into a soggy mess.
• Always taste before serving. Sometimes, you might need a dash more soy or a sprinkle more ginger.

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Alright, dear reader, there you have it – your guide to the most delightful Chicken Ramen Stir Fry. So, roll up those sleeves, get that skillet sizzling, and whip up a storm. And remember, cooking is all about having fun and experimenting, so don’t be afraid to make this recipe your own. Happy cooking! 🍜🥢

Try Some of our Other Favorite Asian-Inspired Recipes

• At Home Hibachi
• Beef Stir Fry
• Drunken Noodles

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Chicken Ramen Stir Fry

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5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 319 kcal

Chicken Ramen Stir Fry is an easy, customizable recipe that is perfect for a quick, nutritious dinner. Ideal for busy weeknights and great for leftovers.

INGREDIENTS

  

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For the Sauce:

• ½ cup Soy Sauce
• 3 tablespoons Hoisin Sauce
• 1 tablespoon Oyster Sauce
• 1 tablespoon Rice Wine Vinegar
• ¼ teaspoon Pepper

For the Chicken and Noodles

• 3 tablespoons Vegetable Oil, divided (1 tablespoon and 2 tablespoons)
• 1 pound Boneless Skinless Chicken Breasts
• 3 packages Instant Ramen Noodles, 3-ounce packages, do not use the flavor packets

For the Vegetables:

• 1 cup diced red bell pepper
• ½ cup diced sweet yellow onion
• 1 cup broccoli florets, broken into small bite-size pieces
• 1 cup Matchstick Carrots
• 1 tablespoon fresh minced garlic
• 1 tsp Ground Ginger

For Garnish (Optional):

• 2 Green Onions, thinly sliced
• ½ tablespoon toasted sesame seeds

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INSTRUCTIONS

• Prepare the Sauce: In a bowl, combine the soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, and pepper. Mix well until all the ingredients are well combined. Set aside.
• Prepare the Noodles: Cook the ramen noodles according to the package instructions but without adding the flavor packets. Drain and set aside.
• Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken breasts and cook until they are no longer pink in the middle. Remove from the skillet and set aside.
• Cook the Vegetables: In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the diced red bell peppers, diced onions, matchstick carrots and broccoli florets. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp. Add the minced garlic and ground ginger, and stir-fry for an additional 1-2 minutes, until fragrant.
• Combine and Cook: Add the cooked chicken and noodles to the skillet with the vegetables.
• Pour the sauce over the chicken, noodles, and vegetables. Toss well to combine all the ingredients, and let it cook for another 2-3 minutes, allowing the flavors to meld together.
• Garnish and Serve: Garnish the chicken ramen stir fry with thinly sliced green onions and toasted sesame seeds if desired.

NOTES

Reheating and Storage Information

Made a little too much and wondering what to do with the leftovers? Store your stir fry in an airtight container and pop it in the fridge. It’ll be good for about 3-4 days. When you’re ready to devour the leftovers (because let’s face it, it’s just as delicious the next day), you can microwave it, ensuring you stir halfway for even heating. Or reheat it on the stove, adding a touch of water or broth to get that saucy consistency back.

Can this be Frozen?

Absolutely! If you’re like me and love a good meal prep, then freeze individual portions in freezer-safe containers or bags. When the craving hits, thaw it in the fridge overnight and reheat. Voila! Instant deliciousness. Just remember to consume within 2-3 months for the best flavor.

Can this be made ahead of time?

You betcha! Prepare everything up until the final cooking step, and when you’re ready to eat, simply combine and heat. It’s like your very own DIY dinner kit.

Substitutions & Variations

Okay, here’s where things get fun.

• Veggies: Like I hinted earlier, almost any veggie can find its home in this stir fry. Think snow peas, mushrooms, or even baby corn. Go wild!
• Protein: Not a chicken fan? Try beef strips or even tofu for a veggie version.
• Noodles: While ramen is the star here, feel free to experiment with other noodles like udon or rice noodles. Who said cooking isn’t an adventure?

Helpful Cooking Notes

• When cooking chicken, ensure it’s diced uniformly. This way, it cooks evenly. No one likes a mix of overcooked and undercooked, right?
• A hot skillet is the secret to a good stir fry. It ensures everything gets that lovely sear without turning into a soggy mess.
• Always taste before serving. Sometimes, you might need a dash more soy or a sprinkle more ginger.

NUTRITION

Calories: 319kcalCarbohydrates: 18gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 73mgSodium: 2120mgPotassium: 792mgFiber: 4gSugar: 8gVitamin A: 5817IUVitamin C: 73mgCalcium: 64mgIron: 2mg

Course Dinner

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