Quick Chicken Ramen Noodle Stir Fry
Tender chicken, broccoli, bell pepper + mushrooms with the best, easiest stir fry sauce ever. 30 min!
So is it too early to be doing New Year, New You?
Because after all the holiday stuffing and pies, I need all the veggies I can get. And this stir fry recipe is the perfect way to sneak in all the vegetables – broccoli, bell peppers, mushrooms, onion – you name it. Carrots and green beans would also be great swaps or additions.
Not to mention, this comes together in 30 minutes or less, start to finish, with the quickest 4-ingredient stir-fry sauce of your lives. All you need is chicken stock, oyster sauce, rice wine vinegar and Sriracha.
Super quick, super speedy, super simple, and so so good.
Quick Chicken Ramen Noodle Stir Fry
Ingredients
- 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
- ⅓ cup chicken stock
- ¼ cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Sriracha, or more, to taste
- 1 tablespoon canola oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 ½ cups broccoli florets
- 1 cup diced sweet onion
- 1 cup diced red bell pepper
- 1 cup sliced shiitake mushrooms
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 green onions, thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
- In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
- In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
- Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
- Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
- Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
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Recipe was great! Flavors excellent. Was not worth the work however because the prep time was a lot longer than specified. And stirring in the ramen noodles was impossible. If I make this again I’ll break the noodles up. Otherwise as delicious as all your other recipes.
I love this recipe. It was so tasty! I have to take issue with your prep time…. there is no way I could prep this in 15 min. I have worked in many kitchens in all areas so not new to me. I’ve encountered this issue with a lot of recipes, not just yours. That said every recipe I have ever tried of yours is delicious. Thank you.
The final dish was fairly mild but tasty and produced decent portion sizes. Prep time was a good bit longer than stated but it was worth it!
I know commenters hate when people change a recipe, and I get that, but I cannot do oyster sauce for dietary reasons. I substituted with soy sauce, and then added brown sugar to sweeten it some. Doubled the sauce due to others’ recommendations. My veggies were broccoli, carrots, and red peppers. PERFECTION! Oh, and used three packs of ramen 😉 Enjoy!! Hubby approved as well!
Spectacular!! I’ve made this several times now and it’s one of my family’s favorite meals. So full of flavor!! Only downside is that we never have leftovers. Thanks for such a wonderful recipe!
We have made this several times and every time it is amazing.
First let me say that your recipes are soooo good. My granddaughter loves noodles of any kind. I’ll make this for her on our next visit. Yes, definitely dark meat is best – hands down. I get sick of breast meat and, IMO, it offers nothing much in the way of flavor or texture. Everyone is way too fat conscious. Fat=flavor.
Lovely recipe, thoroughly enjoyed.
Thank you for sharing.
I’ve done lots of ramen stir fries through the years, and they are an inexpensive family favorite. We liked this chicken version a lot, but I’ve also done ramen stir fries with ground beef, thinly sliced steak (how to make 1 smallish steak feed 4), pork in any version, and even scrambled eggs (scrambled in a piece then thinly sliced or diced)–but always with lots of veggies. It’s a great way to clean out the veggie drawer in the fridge, and I sometimes even use leftover veggies, which won’t be a crisp as stir fried fresh, but still taste good for this kid friendly budget pleaser. Variations of this recipe have made lots of quick lunches for my grandsons!
Made it tonight and it’s going to be a regular in my home. I decreased the chicken to 1/2 lb, increased the veggies a little and used sambal oelek instead of sriracha. Next time I’ll increase the veggies more and drecrease the amount of noodles. Definitely can leave out meat and use tofu if needed. Very tasty!
SO good! My family devoured it!
4 stars bc it was just a tad too sweet for us. Otherwise, great recipe. What can be added/swapped for more acid to cut the sweetness? Soy sauce?
EXCELLENT! Made it just as written, but next time since I don’t care for the look of thighs, I will use tenderloins…they don’t sit in the sauce too long to get dry. I also felt it needed some salt (soy sauce) and a tad more siracha…but you can add that as you eat. Very healthy and good!
This was delicious and toddler approved with some modifications. We have multiple food allergies/intolerances and did not use the sriracha or the oyster sauce. I replaced it with coconut aminos. Because I did more noodles and vegetables than listed in the recipe, I needed a lot more coconut aminos than oyster sauce in the recipe. I also added extra salt because the coconut aminos does not provide them like other sauces do. We will make it again!
Yummy
This recipe has joined the meal rotation in our house. I’ve made it exactly as written the first time and we loved it. On subsequent occasions, I’ve subbed different veggies and even tried it with tofu. Thank you for yet another amazing recipe!
Sooo good! I doubled the sauce like some others had. I could really see doing different proteins/veggies each time. Great versatile recipe!
Made this with leftover tri tip used carrots for mushrooms because I didn’t have any . This was so so delicious . Definitely will make this a regular. Thanks for sharing .
This was so delicious! Made the recipe exactly as stated. It was quick, easy and relatively cheap!
Really good. Made exactly as written. I felt it needed a little salt at the end so I put soy sauce on my own bowl and it was perfect.