Why make this recipe

Chicken Ramen Stir Fry is a quick and delicious meal that brings the comforting flavors of ramen noodles to your table with an easy stir-fry twist. It’s perfect for busy weeknights or when you want a satisfying dish without spending too much time in the kitchen. This recipe offers not only great taste but also a colorful mix of vegetables and protein from the chicken, making it a balanced meal. Plus, you can customize it with your favorite ingredients!

How to make Chicken Ramen Stir Fry

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
1/4 teaspoon white ground pepper
3 three-ounce packages of instant ramen noodles (do not use the flavor packets)
1 pound diced boneless skinless chicken breasts
3 tablespoons vegetable oil (divided into 1 tablespoon and 2 tablespoons)
1 cup diced red bell pepper
1 cup sliced white button mushrooms
1/2 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 thinly sliced green onions (optional garnish)
1/2 tablespoon toasted sesame seeds (optional garnish)

Directions:

In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white pepper. Set it aside.
In a saucepan, bring 6 cups of water to a low boil. Add the ramen noodles and cook for 1-2 minutes. Drain and rinse them with cold water.
In a nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken and cook until done. Remove the chicken and set it aside.
In the same skillet, add 2 tablespoons of oil. Sauté the red bell pepper, mushrooms, and onions for 2-3 minutes.
Add the broccoli and sauté until it’s vibrant green.
Stir in the garlic and ginger, cooking for 1 minute.
Add the cooked chicken to the skillet, toss in the noodles, and pour the sauce over the mixture. Use tongs to combine everything well.
Garnish with sliced green onions and sesame seeds, if desired.
Serve hot.

How to serve Chicken Ramen Stir Fry

Serve the Chicken Ramen Stir Fry hot straight from the skillet. You can enjoy it plain or with a squeeze of lime for added zest. It also pairs well with other sides, such as spring rolls or a light salad.

How to store Chicken Ramen Stir Fry

If you have leftovers, let the stir-fry cool down before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through.

Tips to make Chicken Ramen Stir Fry

For a spicier dish, add more sriracha or toss in some sliced jalapeños.
Use low-sodium soy sauces if you’re watching your salt intake.
Feel free to swap out the vegetables based on what you have on hand; snap peas, carrots, or spinach are great alternatives.

variation

You can easily switch the chicken for beef, shrimp, or tofu to suit your taste or dietary needs. Additionally, you might want to try different sauces for a unique flavor.

FAQs

1. Can I use regular noodles instead of ramen?
Yes! You can use any type of noodles you prefer, just adjust the cooking time accordingly.

2. Can I make this dish ahead of time?
Yes, you can prepare the sauce and chop the vegetables in advance. Just cook the chicken and noodles fresh when you’re ready to serve.

3. Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce alternatives and ensure your noodles are gluten-free.

4. How spicy is this dish?
The spice level can vary based on how much sriracha you use. You can adjust it to your preference by adding more or less.

Amelia

Chicken Ramen Stir Fry

A quick and delicious meal that brings the comforting flavors of ramen noodles to your table with an easy stir-fry twist. Perfect for busy weeknights and customizable with your favorite ingredients.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 400

Ingredients Method Notes

Ingredients

Sauces

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
1/4 teaspoon white ground pepper

Main Ingredients

3 packages three-ounce instant ramen noodles Do not use the flavor packets
1 pound diced boneless skinless chicken breasts
3 tablespoons vegetable oil Divided into 1 tablespoon and 2 tablespoons
1 cup diced red bell pepper
1 cup sliced white button mushrooms
1/2 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 thinly sliced green onions Optional garnish
1/2 tablespoon toasted sesame seeds Optional garnish

Method

Preparation

In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white pepper. Set it aside.
In a saucepan, bring 6 cups of water to a low boil. Add the ramen noodles and cook for 1-2 minutes. Drain and rinse them with cold water.

Cooking

In a nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken and cook until done. Remove the chicken and set it aside.
In the same skillet, add 2 tablespoons of oil. Sauté the red bell pepper, mushrooms, and onions for 2-3 minutes.
Add the broccoli and sauté until it’s vibrant green.
Stir in the garlic and ginger, cooking for 1 minute.
Add the cooked chicken to the skillet, toss in the noodles, and pour the sauce over the mixture. Use tongs to combine everything well.
Garnish with sliced green onions and sesame seeds, if desired.

Notes

Serve hot straight from the skillet. Enjoy with a squeeze of lime for added zest. Pairs well with sides like spring rolls or a light salad. For a spicier dish, add more sriracha or jalapeños. Use low-sodium soy sauces if necessary. Swap out vegetables based on availability.