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Chicken Ramen Stir Fry

Chicken Ramen Stir Fry

This Chicken Ramen Stir Fry is a quick and satisfying weeknight meal that transforms humble ramen into a restaurant-worthy dish in under 30 minutes. It features tender chicken, crisp vegetables, and noodles coated in a glossy, savory-sweet sauce made from scratch. This recipe is a flavor-packed alternative to takeout that you can easily make in your own kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 packages (6 oz each) 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, thinly sliced
  • 1 cup snap peas
  • 1 carrot, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 green onions, sliced (white and green parts separated)
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1/4 tsp white pepper

Equipment

  • wok or skillet
  • medium pot
  • Small bowl
  • Tongs

Method
 

Instructions
  1. Start the Water & Mix the Sauce: Bring a medium pot of water to a rolling boil for the ramen. While it's heating up, grab a small bowl and whisk together the soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set this flavor-packed sauce aside for later. Having it ready is key to a fast stir-fry.
  2. Cook the Chicken: Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat until it shimmers. Carefully add the chicken pieces in a single layer. Let them sear for a couple of minutes without moving to get a beautiful golden-brown crust, then stir-fry for another 3-4 minutes until cooked through. Remove the chicken from the wok and set it on a plate.
  3. Sauté the Veggies: Add the remaining tablespoon of vegetable oil to the hot wok. Toss in the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for 2-3 minutes; you want them to be bright and crisp-tender, not mushy.
  4. Add the Aromatics: Push the vegetables to the side of the wok and add the minced garlic, minced ginger, and the white parts of the green onions to the center. Stir-fry for about 30 seconds until they become incredibly fragrant. Then, mix them in with the rest of the vegetables.
  5. Cook the Ramen: By now, your water should be boiling. Drop the ramen noodles in and cook for just 2 minutes. We're undercooking them slightly because they'll finish cooking in the sauce. Drain them well immediately.
  6. Bring It All Together: Add the cooked chicken back into the wok with the vegetables. Tumble in the drained ramen noodles and pour that glorious sauce all over everything. Using tongs, toss everything together continuously for 1-2 minutes until the noodles and chicken are hot and every single ingredient is coated in the glossy sauce.
  7. Garnish and Serve: Turn off the heat and serve your masterpiece immediately. Garnish generously with the reserved green parts of the sliced green onions for a fresh, sharp finish. Enjoy your delicious Chicken Ramen Stir Fry!

Notes

Have all your ingredients prepped and ready before cooking (mise en place). Do not overcrowd the pan; cook in batches if necessary to ensure ingredients sear rather than steam. Cook the ramen to al dente, as it will finish cooking in the sauce. The sauce can be made up to a week in advance.