Chicken Ramen Stir Fry (Print)
A flavorful fusion of tender chicken, ramen noodles, and colorful vegetables tossed in a savory Asian-inspired sauce.
# Ingredients:
→ Noodles
01 -
2 packages (6 oz each) ramen noodles, seasoning packets discarded
→ Protein
02 -
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
03 -
1 red bell pepper, sliced
04 -
1 cup snap peas
05 -
1 carrot, julienned
06 -
3 cloves garlic, minced
07 -
1 tbsp ginger, minced
08 -
3 green onions, sliced (white and green parts separated)
→ Sauce
09 -
¼ cup soy sauce
10 -
2 tbsp oyster sauce
11 -
1 tbsp sesame oil
12 -
1 tsp sugar
13 -
¼ tsp white pepper
→ Cooking Oil
14 -
2 tbsp vegetable oil
# Directions:
01 -
Bring a pot of water to boil for the ramen noodles.
02 -
Combine soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
03 -
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
04 -
In the same pan, add remaining oil. Stir-fry bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.
05 -
Add minced garlic, ginger, and white parts of green onions. Stir-fry for another 30 seconds until fragrant.
06 -
Meanwhile, cook ramen noodles in the boiling water for 2 minutes (slightly undercooked). Drain well.
07 -
Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.
08 -
Garnish with the green parts of the sliced green onions and serve hot.
# Notes:
01 -
This fusion dish combines the comfort of ramen noodles with the exciting flavors of a stir fry, perfect for busy weeknights.