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Savory Chicken Ramen Stir Fry

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A quick and easy stir fry featuring tender chicken, silky ramen noodles, and fresh vegetables in a savory soy-ginger sauce. Perfect for busy weeknights and adaptable to various dietary preferences.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
  • 2 packages (about 7 oz or 200g total) fresh or dried ramen noodles (no seasoning packets)
  • 1 cup shredded carrots
  • 1 cup snap peas or snow peas, trimmed
  • 1 small bell pepper, thinly sliced
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar or honey
  • 2 tablespoons vegetable or canola oil
  • Optional toppings: toasted sesame seeds, chili flakes, fresh cilantro

Instructions

  1. Prepare the chicken marinade: In a medium bowl, mix 2 tablespoons soy sauce, 1 teaspoon sesame oil, and half the minced garlic and grated ginger. Add the sliced chicken, toss to coat, and let marinate for 10-15 minutes.
  2. Cook the ramen noodles: Bring a large pot of water to a boil. Add the ramen noodles and cook according to package instructions (2-3 minutes for fresh, 4-5 minutes for dried). Drain and rinse under cold water to stop cooking. Set aside.
  3. Heat the skillet or wok: Add 1 tablespoon of oil over medium-high heat. Once shimmering, add the marinated chicken in a single layer. Let sear without moving for about 2 minutes, then stir-fry until fully cooked and slightly caramelized, about 4-5 minutes total. Remove chicken and set aside.
  4. Stir-fry vegetables: Add remaining 1 tablespoon oil to the pan. Toss in the rest of the garlic and ginger, sauté for 30 seconds until fragrant. Add carrots, bell pepper, and snap peas. Stir-fry for 3-4 minutes until veggies are crisp-tender.
  5. Combine everything: Return chicken to the pan with vegetables. Add cooked noodles and the remaining 1 tablespoon soy sauce, oyster sauce, rice vinegar, and brown sugar. Toss gently but thoroughly to coat noodles and ingredients in the sauce. Cook for another 2 minutes to meld flavors and heat through.
  6. Final touches: Taste and adjust seasoning if needed—add more soy sauce or chili flakes if desired. Turn off heat and sprinkle chopped green onions and optional sesame seeds on top.
  7. Serve immediately: Plate the stir fry while hot and enjoy.

Notes

Rinse cooked noodles under cold water to prevent mushiness and sticking. Marinate chicken for at least 10 minutes for best flavor and tenderness. Cook chicken in batches if pan is small to avoid steaming instead of browning. Use vegetable or canola oil for high heat cooking. Adjust soy sauce and chili flakes to taste.

Nutrition

Keywords: chicken ramen stir fry, quick dinner, easy stir fry, homemade noodles, soy ginger chicken, weeknight meal

Find it online: https://yumnode.com/savory-chicken-ramen-stir-fry-recipe-easy-homemade-tender-noodles/