Chicken Ramen Stir Fry

This stir fry repurposes instant ramen noodles as the base for a quick, saucy dinner, tossing them with stir-fried chicken and crisp-tender vegetables in a savory soy-oyster sauce. Discarding the seasoning packets and building your own sauce keeps the sodium in check and the flavor more balanced. It all comes together in about 30 minutes using just one pan and a pot.

Stir-fried chicken and vegetables toss with ramen noodles in a savory soy-oyster sauce for a fast, one-pan dinner.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (15 min prep, 15 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 4 servings
• Light: about 450 calories per serving

Ingredients

• 2 packages (6 oz each ramen noodles, seasoning packets discarded)
• 1 lb boneless (skinless chicken thighs, cut into bite-sized pieces)
• 2 tbsp vegetable oil
• 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))
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper

Instructions

1. Bring a pot of water to a boil for the ramen noodles.
2. While the water heats, mix the soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl and set aside.
3. Heat 1 tablespoon of oil in a large wok or skillet over high heat, add the chicken, and stir-fry until golden and cooked through, about 5 to 6 minutes, then remove and set aside.
4. Add the remaining oil to the same pan and stir-fry the bell pepper, snap peas, and carrot for 2 to 3 minutes, until crisp-tender.
5. Add the minced garlic, ginger, and the white parts of the green onions, and stir-fry for another 30 seconds, until fragrant.
6. Meanwhile, cook the ramen noodles in the boiling water for 2 minutes, slightly undercooked, then drain well.
7. Return the chicken to the pan with the vegetables, add the noodles and sauce, and stir-fry everything together for 2 to 3 minutes, until well combined and heated through.
8. Garnish with the green parts of the sliced green onions and serve hot.

Cooking Tips

• Have your sauce mixed and vegetables prepped before you start cooking, since stir-fries move fast.
• Cook the chicken in a single layer so it browns instead of steams.
• Keep the noodles slightly undercooked before adding them to the stir-fry.

Substitutions

• Shrimp or tofu can replace the chicken.
• Udon or lo mein noodles can replace ramen.
• Tamari can be used in place of soy sauce for a gluten-free version.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium-high heat with a splash of water to loosen the noodles.

Serving Suggestions

• Top with extra sliced green onions and a sprinkle of sesame seeds.
• Add a drizzle of chili oil for heat.
• Serve immediately while the noodles are hot and the vegetables are still crisp.

Nutrition (per serving)

Nutrient	Amount
Calories	450 kcal

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