Quick Chicken Ramen Stir Fry: Weeknight Lifesaver (Print Version)
Craving a fast, flavorful meal? This Quick Chicken Ramen Stir Fry recipe is a weeknight game-changer. Easy, customizable, and so satisfying!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian Fusion
Dietary: Contains meat, can be made gluten-free with tamari
# Ingredients:
→ Stir-Fry Base
01 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
2 packets instant ramen noodles (noodles only, reserve seasoning)
03 -
1 tbsp olive oil
→ Veggies & Flavor Boosters
04 -
1 cup broccoli florets
05 -
1 medium carrot, thinly sliced or julienned
06 -
1/2 red or yellow bell pepper, thinly sliced
07 -
2 cloves garlic, minced
08 -
1 tbsp fresh ginger, grated
→ Sauce Essentials
09 -
1/4 cup low-sodium soy sauce
10 -
2 tbsp oyster sauce (or hoisin)
11 -
1 tbsp rice vinegar
12 -
2 ramen seasoning packets (from noodles)
→ Finishing Touches & Optional Extras
13 -
1 tsp sesame oil
14 -
2 green onions, sliced
15 -
1 tsp sesame seeds
16 -
Sriracha, for serving (optional)
# Instructions:
01 -
First things first, get everything chopped and ready. This is where I always make sure my chicken is cut evenly, and all my veggies are sliced. Stir-fries move fast, so you don't want to be scrambling for a bell pepper while your garlic burns. Honestly, I've had moments where I forgot to chop something and had to frantically do it mid-cook, creating total kitchen chaos. Learn from my mistakes, mise en place is your friend here!
02 -
Bring a pot of water to a boil, then add your ramen noodles (without the seasoning packets!). Cook them for about 2-3 minutes, just until they're tender but still have a bit of chew. You don't want them mushy, hon! Drain them well and maybe toss them with a tiny bit of sesame oil to prevent sticking. I once overcooked them into a sad, soggy mess, and let me tell you, it was a texture disaster. Keep an eye on them!
03 -
Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Add your chicken pieces and cook until they're golden brown and cooked through, about 5-7 minutes. Don't overcrowd the pan, or the chicken will steam instead of sear. I usually do it in batches if my pan isn't huge. That sizzle and the smell of browning chicken? Oh, it's the best part!
04 -
Push the cooked chicken to one side of the pan, or remove it temporarily. Add a tiny bit more oil if needed, then toss in your minced garlic and grated ginger. Sauté for about 30 seconds until fragrant – that smell is just heavenly! Then add the broccoli and carrots. Stir-fry for 3-4 minutes until they start to soften, then add the bell pepper and cook for another 2 minutes. I love seeing all those vibrant colors pop!
05 -
Return the chicken to the pan with the veggies. Now, for the sauce magic! Whisk together the soy sauce, oyster sauce, rice vinegar, and the seasoning packets from the ramen noodles in a small bowl. Pour this delicious concoction over everything in the pan. Stir constantly, coating all the chicken and veggies. It'll start to thicken and get glossy, and the aroma, oh my goodness, it’s intense and wonderful!
06 -
Finally, add your cooked ramen noodles to the pan. Toss everything together gently until the noodles are fully coated in that glorious sauce and heated through. This is where it all comes together! Take it off the heat, drizzle with sesame oil, and sprinkle with sliced green onions and sesame seeds. It should look vibrant, smell amazing, and honestly, taste even better. Get ready to dig in!
# Notes:
01 -
Always have your ingredients prepped before you start stir-frying; it moves so fast!
02 -
Best eaten fresh, but leftovers are great for up to 3 days in the fridge (reheat gently on stovetop).
03 -
Swap chicken for shrimp or tofu – I've tried it, and it works!
04 -
A fried egg on top makes this dish extra special, trust me.
# Equipment Needed:
01 -
Large skillet or wok
02 -
chopping board
03 -
knife
04 -
small bowl
05 -
whisk
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 15-20g
Total Carbohydrate: 45-55g
Protein: 30-35g