Description
This Chicken Ramen Stir Fry is a quick and flavorful Asian-inspired dish combining tender chicken thighs, crisp vegetables, and tender ramen noodles tossed in a savory soy and oyster sauce blend. Ready in just 30 minutes, it’s a perfect weeknight meal that delivers comforting yet vibrant flavors with a satisfying mix of textures.
Ingredients
Scale
Ramen Noodles
- 2 packages (6 oz each) ramen noodles, seasoning packets discarded
Protein
- 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 & Oils
- 2 tbsp vegetable oil
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
Instructions
- Boil Water: Bring a pot of water to a boil to cook the ramen noodles later.
- Prepare Sauce: In a small bowl, combine soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix well and set aside for later use.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chopped chicken thighs and stir-fry until they turn golden brown and are cooked through, about 5-6 minutes. Once done, remove the chicken from the pan and set aside to keep warm.
- Stir-Fry Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry the vegetables for 2-3 minutes until they are crisp-tender but still vibrant.
- Add Aromatics: Add the minced garlic, minced ginger, and the white parts of the green onions to the vegetables. Continue stir-frying for about 30 seconds until fragrant and well combined.
- Cook Noodles: While stir-frying the vegetables, add the ramen noodles to the boiling water and cook for about 2 minutes, slightly undercooked to prevent mushiness. Drain the noodles thoroughly.
- Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the drained ramen noodles and pour in the prepared sauce. Stir-fry everything together for 2-3 minutes, tossing well to coat the noodles and ingredients evenly and to heat through.
- Garnish and Serve: Remove from heat and garnish with the green parts of the sliced green onions. Serve hot immediately for the best flavor and texture.
Notes
- Discard the seasoning packets from the ramen noodles, as the homemade sauce provides all the necessary flavor.
- If you prefer, substitute chicken breasts for thighs, but thighs yield juicier results.
- Feel free to add additional vegetables like mushrooms or broccoli for variety.
- Adjust sauce ingredients to taste, especially the sugar and soy sauce for sweetness and saltiness.
- For a spicy kick, add red pepper flakes or a drizzle of chili oil during step 7.
