ULTIMATE CHICKEN RAMEN STIR FRY

Craving takeout but want something faster, healthier, and bursting with flavor? Forget the phone – you’re just minutes away from a sensational Chicken Ramen Stir Fry | Slurp-Worthy Noodle Delight that will blow your mind! This recipe transforms humble ramen noodles into a restaurant-quality masterpiece you can whip up on a weeknight. Get ready to ditch the delivery menus and embrace your inner stir-fry chef – deliciousness awaits!

Gathering Your Flavor Powerhouse Ingredients

Okay, friend, let’s stock up! Here’s what you’ll need to create this noodle nirvana. Don’t worry, it’s mostly pantry staples!

For the Chicken:

• Chicken Breast: 1 pound, boneless, skinless, cut into bite-sized pieces.
• Soy Sauce: 2 tablespoons, for marinating and adding umami.
• Cornstarch: 1 tablespoon, to help the chicken brown beautifully.
• Sesame Oil: 1 teaspoon, adds a nutty depth.

For the Stir Fry:

• Ramen Noodles: 2 packages (discard the seasoning packets… we’re making something *way* better!).
• Vegetable Oil: 2 tablespoons, for stir-frying.
• Garlic: 2 cloves, minced (because everything’s better with garlic, right?).
• Ginger: 1 teaspoon, grated (fresh is best!).
• Broccoli Florets: 1 cup, cut into bite-sized pieces.
• Carrots: 1 medium, julienned or thinly sliced.
• Bell Pepper: 1/2, any color, thinly sliced.
• Green Onions: 2, thinly sliced (for garnish).
• Sesame Seeds: 1 tablespoon (for garnish).

For the Stir Fry Sauce:

• Soy Sauce: 3 tablespoons (yes, more soy sauce – it’s the backbone!).
• Brown Sugar: 2 tablespoons, for a touch of sweetness.
• Rice Vinegar: 1 tablespoon, adds a tangy kick.
• Sesame Oil: 1 tablespoon, for extra nutty flavor.
• Oyster Sauce: 1 tablespoon (optional, but highly recommended for depth of flavor).
• Cornstarch: 1 teaspoon, to thicken the sauce.
• Red Pepper Flakes: 1/4 teaspoon (or more, to taste, if you like it spicy!).
• Water: 2 tablespoons.

Step-by-Step to Slurp-Worthy Noodles

Alright, let’s get cooking! Don’t be intimidated – I’ll walk you through every step.

Prepping the Chicken:

1. In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat and let it marinate for at least 15 minutes (or longer for even more flavor!).

Cooking the Noodles:

1. Cook the ramen noodles according to package directions, but slightly undercook them (about 1-2 minutes less than the recommended time). They will continue to cook in the stir-fry. Drain the noodles and set aside.

Whipping Up the Sauce:

1. In a small bowl, whisk together 3 tablespoons soy sauce, brown sugar, rice vinegar, 1 tablespoon sesame oil, oyster sauce (if using), 1 teaspoon cornstarch, red pepper flakes, and water. Set aside. This is your flavor bomb!

Stir-Frying Like a Pro:

1. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
2. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
3. Add the garlic and ginger to the wok and cook for about 30 seconds, until fragrant. Be careful not to burn them!
4. Add the broccoli florets, carrots, and bell pepper to the wok and stir-fry for about 3-5 minutes, until the vegetables are tender-crisp.
5. Pour the stir-fry sauce over the vegetables and bring to a simmer. Cook for about 1-2 minutes, until the sauce has thickened slightly.
6. Add the cooked chicken and noodles to the wok and toss everything together until well coated in the sauce.
7. Garnish with green onions and sesame seeds.
8. Serve immediately and enjoy! You deserve it!

Level Up Your Ramen: Customization Station!

Okay, so this recipe is amazing as is, but let’s talk about making it *your* own. The possibilities are endless!

Veggie Variations:

Don’t have broccoli, carrots, or bell peppers on hand? No problem! This recipe is super flexible. Try adding:

• Snap Peas
• Mushrooms
• Spinach
• Baby Corn
• Water Chestnuts

Seriously, raid your fridge and throw in whatever veggies you have! Just adjust the cooking time accordingly.

Protein Power: Beyond Chicken

Chicken is a classic, but why stop there? You can easily substitute or add other proteins:

• Shrimp
• Tofu (extra firm, pressed and cubed)
• Pork Tenderloin (thinly sliced)
• Beef (thinly sliced)

Just adjust the cooking time to ensure your chosen protein is cooked through.

Spice It Up (or Tone It Down):

Not a fan of spice? Omit the red pepper flakes altogether. Love a fiery kick? Add a pinch of cayenne pepper or a dash of sriracha to the sauce.

Sauce Sensations:

Feel like experimenting with the sauce? Here are a few ideas:

• Add a squeeze of lime juice for extra tang.
• Stir in a tablespoon of peanut butter for a nutty flavor.
• Add a teaspoon of honey for a touch more sweetness.

The Secret to Perfectly Cooked Noodles

Let’s be real – nobody wants mushy noodles. Here’s how to avoid the noodle nightmare:

• Undercook them slightly: Remember to cook the ramen noodles for a minute or two less than the package directions. They’ll continue to cook in the stir-fry, so you want them to be slightly firm.
• Don’t over-crowd the wok: If you’re making a large batch, it’s better to cook the stir-fry in batches to prevent the noodles from steaming instead of stir-frying.
• Toss, toss, toss: Keep the noodles moving in the wok to ensure they’re evenly coated in the sauce and don’t stick together.

Make-Ahead Magic: Streamline Your Weeknights

Busy week ahead? No worries! You can prep some of the ingredients in advance to make this recipe even faster:

• Marinate the chicken: Marinate the chicken the night before and store it in the refrigerator.
• Chop the veggies: Chop all the vegetables and store them in an airtight container in the refrigerator.
• Make the sauce: Whisk together the stir-fry sauce and store it in an airtight container in the refrigerator.

When you’re ready to cook, just grab your prepped ingredients and you’ll have dinner on the table in minutes!

More Deliciousness to Explore!

If you’re loving this stir-fry, you might also enjoy some of my other easy and flavorful chicken recipes. Check out this GARLICKY PARMESAN CHICKEN PASTA for a creamy and comforting meal. Or, for another takeout-inspired dish, try my SESAME CHICKEN. And if you’re in the mood for something cheesy, you’ll adore my HONEY GARLIC CHICKEN MAC. Don’t forget to also explore Parmesan Garlic Chicken Pasta and Crockpot Garlic Parmesan Chicken Pasta!

So there you have it! A super easy, totally customizable, and absolutely delicious Chicken Ramen Stir Fry that’s guaranteed to become a weeknight staple. Trust me, once you try this, you’ll never go back to boring ramen again. Get in the kitchen, get creative, and get ready to slurp your way to happiness!

Ultimate Chicken Ramen Stir Fry

Amelia Chen-Morrison

This Chicken Ramen Stir Fry recipe transforms humble ramen noodles into a flavorful, restaurant-quality dish that’s ready in minutes. Marinated chicken and crisp vegetables are tossed in a savory stir-fry sauce, creating a satisfying and customizable weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Asian-inspired

Servings 4

Calories 550 kcal

Equipment

• Medium bowl
• Small bowl
• Large wok or skillet
• Measuring spoons
• Measuring cups
• Whisk
• Cooking spoon or spatula
• Colander or strainer

Ingredients

  

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons soy sauce for chicken marinade
• 1 tablespoon cornstarch for chicken marinade
• 1 teaspoon sesame oil for chicken marinade
• 2 packages ramen noodles discard seasoning packets
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 cup broccoli florets, cut into bite-sized pieces
• 1 medium carrot, julienned or thinly sliced
• ½ bell pepper, any color, thinly sliced
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• 3 tablespoons soy sauce for stir-fry sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil for stir-fry sauce
• 1 tablespoon oyster sauce optional
• 1 teaspoon cornstarch for stir-fry sauce
• ¼ teaspoon red pepper flakes optional
• 2 tablespoons water

Instructions

 

• In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat and let it marinate for at least 15 minutes.
• Cook the ramen noodles according to package directions, but slightly undercook them (about 1-2 minutes less than the recommended time). Drain the noodles and set aside.
• In a small bowl, whisk together 3 tablespoons soy sauce, brown sugar, rice vinegar, 1 tablespoon sesame oil, oyster sauce (if using), 1 teaspoon cornstarch, red pepper flakes, and water. Set aside.
• Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
• Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
• Add the garlic and ginger to the wok and cook for about 30 seconds, until fragrant. Be careful not to burn them.
• Add the broccoli florets, carrots, and bell pepper to the wok and stir-fry for about 3-5 minutes, until the vegetables are tender-crisp.
• Pour the stir-fry sauce over the vegetables and bring to a simmer. Cook for about 1-2 minutes, until the sauce has thickened slightly.
• Add the cooked chicken and noodles to the wok and toss everything together until well coated in the sauce.
• Garnish with green onions and sesame seeds.
• Serve immediately and enjoy!

Notes

For best results, don’t overcook the noodles. They should be slightly firm when added to the stir-fry. You can easily customize this recipe by adding different vegetables or proteins. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. For a vegetarian option, replace the chicken with tofu and omit the oyster sauce.