Description
This Chicken Ramen Stir Fry is a quick and flavorful meal combining tender chicken thighs, crisp vegetables, and chewy ramen noodles coated in a savory soy-oyster sauce. Perfect for a busy weeknight, this dish comes together in just 30 minutes and serves 4.
Ingredients
Scale
Chicken and Noodles
- 2 packages (6 oz each) ramen noodles, seasoning packets discarded
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 green onions, sliced (white and green parts separated)
Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
Other
- 2 tbsp vegetable oil (divided)
Instructions
- Boil Noodles: Bring a pot of water to a boil for the ramen noodles.
- Make Sauce: While the water heats, mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl and set aside.
- Cook Chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add chicken and stir-fry for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- Cook Vegetables: In the same pan, add remaining vegetable oil. Stir-fry red bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.
- Add Aromatics: Add minced garlic, ginger, and white parts of green onions to the pan. Stir-fry for 30 seconds until fragrant.
- Cook Noodles: Meanwhile, cook ramen noodles in boiling water for 2 minutes, slightly undercooked. Drain well.
- Combine Ingredients: Return chicken to the pan with vegetables. Add cooked noodles and sauce, stirring everything together for 2-3 minutes until well combined and heated through.
- Garnish and Serve: Garnish with green parts of sliced green onions. Serve hot.
Notes
- For a spicier kick, add a teaspoon of chili garlic sauce or red pepper flakes to the sauce.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs stay juicier.
- Feel free to use other vegetables like mushrooms, broccoli, or baby corn to customize the stir fry.
- Do not overcook the noodles in boiling water since they will cook further during stir-frying.
- This dish pairs well with a simple cucumber salad or steamed dumplings for a complete meal.
