Description
Chicken ramen stir fry brings together chewy noodles, tender chicken, and crisp vegetables in one satisfying bowl that comes together in about twenty minutes. Your dinner table gets a quick, delicious meal when you toss everything with a savory sauce and serve it hot straight from the pan.
Ingredients
Scale
Protein and Noodles:
- 2 packs instant ramen noodles
- 1 pound boneless chicken
Vegetables and Aromatics:
- 1 bell pepper
- 1/2 cup shredded carrots
- 1/2 cup snap peas
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 2 scallions
Sauce and Seasonings:
- 1 tablespoon sesame oil
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili paste
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
Instructions
- Bring a pot of water to a boil and cook your 2 packs of instant ramen noodles for exactly 2 minutes, then drain them thoroughly and rinse under cold water until they cool completely.
- Pour 1 tablespoon of sesame oil into your wok or large skillet and let it heat over medium-high heat for about 1 minute until it shimmers.
- Add your 1 pound of diced chicken to the hot oil and let it cook for 6 to 8 minutes, stirring occasionally, until the pieces turn golden brown and cook through completely.
- Transfer the cooked chicken onto a clean plate and set it to the side.
- Into the same wok, add your sliced bell pepper, 1/2 cup of shredded carrots, and 1/2 cup of snap peas, cooking them together for 3 to 4 minutes over medium-high heat until they soften slightly but still have a nice crunch.
- Stir in your 3 minced cloves of garlic and 1 teaspoon of grated fresh ginger, mixing constantly for about 30 seconds until the aroma fills your kitchen.
- Return your cooked chicken to the wok along with the cooled ramen noodles and toss everything together gently.
- In a small bowl, whisk together 1/4 cup of low-sodium soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar, 1 teaspoon of chili paste if using, and a slurry made from 2 teaspoons of cornstarch mixed with 2 tablespoons of water.
- Pour your sauce mixture over the contents of your wok and toss everything together for 1 to 2 minutes over medium-high heat until the sauce thickens and coats the noodles with a glossy sheen.
- Divide your stir fry into bowls and finish each serving with sliced scallions and a sprinkle of sesame seeds.
Notes
- Don’t skip the cold water rinse after boiling your ramen noodles, as it stops them from overcooking and keeps them from turning mushy when you add them to the hot pan.
- Keep your ingredients prepped and ready before you start cooking, since stir frying happens quickly and there’s no time to chop vegetables once the pan gets hot.
- If you’re cooking for a vegetarian, swap the chicken for cubed tofu or extra vegetables like broccoli and mushrooms, and use tamari or coconut aminos instead of soy sauce if someone needs gluten-free.
- For a spicier kick, increase the chili paste or add fresh sliced jalapeños with your garlic and ginger, and if your sauce seems too thick after cooking, thin it out with a splash of water or broth.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg