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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Damn! that was Delicious! Easy to put together. Aside from potentially high sodium levels (nice that the seasoning packets are discarded), this is a healthy and filling meal. Great entry to Adventures in Ramen. Definitely will make it again.
Easy to meal prep and even easier to cook! We added 4 cups of ramen noodles vs. two, and still delicious!!
really tasty. left out mushrooms and sesame. took me a bit longer than 30 minutes. But will definitely make again. more like 2- 3 servings since my husband went back for seconds and thirds!
Really, really good! I made a substitution of a mixture of light soy and hoisin for the oyster sauce because I didn’t have it. Thanks for the great recipe.
I have made this a few times and it’s another great recipe, thank you Chunga! That said I just learned how much sodium there is in ramen. I thought it was all in the flavor packet, that’s not the case. I used organic wheat ramen and it has 700 mgs of sodium in 2 ounces dry. I’m usually a better label reader than that! Next time I’m using angel hair pasta or a different noodle. And I agree with some other reviews, double the sauce.
Made this today. Took a pretty long time to prep everything. Next time I’ll make it I’ll do prep ahead of time. It’d go faster with a food processor, of course. Tasted very good, not much to tinker with. I added a grated carrot. Next time I’ll add some diced carrot… just because I like carrots. Omitted mushrooms, too.
Made this tonight….wouldn’t call it “quick” but it was tasty.
I doubled the “sauce” because we like sauce and I didn’t have sriracha but I did have chili garlic sauce.
LOVE THIS!!! You saved the day and pulled me out of my “Covid cooking rut”. Usually I make recipes without tweaks at least on the first try (unless I know something is really a deal breaker) but this time I was looking to make a copy-cat of a dish my mother in law makes and she keeps saying she will give us the recipe for but never does. I suspect this is on purpose because she wants us to have to come to her for it. But it was a minor tweak- she uses red onion and no broccoli (and maybe some cabbage?). Otherwise I also added 1 tsp of sesame oil because that just adds so much flavor. I used a combo of broccoli and string beans and left the sauce as is because we didn’t want this to be saucy- just flavorful. Not only did my husband think this was DAMN close to his mom’s version he actually liked the depth of flavor in this more! I suspect my mother in law uses soy, not oyster sauce and that made the flavor difference. My kids LOVE their grandma’s noodles so my 8 year old actually thought this WAS from her! My little guy watched me cook it so he knew but he’s the picky one and he agreed it was yummy. They both cleaned their plates (and my little guy hates cooked red pepper- only raw, I think he still ate it us). My pack of thighs was 1.6 lbs so my husband wants us to add one more ramen pack to have it fill in a little more and I agree. Adding this to our rotation and can’t wait to surprise my mother in law with it. We will be moving soon and I’m going to make a double batch of this and freeze it in smaller portions like my mother in law does so we have it for the 2 weeks of moving chaos and won’t need to do so much take out. This plus your baked Gnocchi are both going to get is through those 2 weeks. Thanks for another amazing recipe!
So tried to make a double batch last night. I accidentally bought chicken breasts, I forgot the sesame oil bc I was so focused on getting doubling everything correct and I added that extra ramen packet (making it a total of SIX for the doubling). It was a little hard to manage, I couldn’t rinse the ramen and it stuck together while I got the rest of the ingredients cooked but I eventually got it all stirred about. This was a little mushier than last time too. That being said it was another BIG HIT. I will switch back to thighs next time and have to figure out how to double this better. Maybe get the veggies and meat cooked and THEN cook the ramen in 2 batches as I keep the rest warm? Oh, I use frozen broccoli and string beans, I get them warmed up in the microwave so I can cut them a little smaller and I add them when the pepper and onion is a half way cooked) Either way, we had plenty for dinner, leftovers and a portion is frozen and ready to go for our moving-weeks chaos. Can’t thank you enough, as always, for this great recipe.
Another great recipe! I used leftover crock pot chicken. We will definitely have this dish again. Also, we added cashews at the end.
Can red wine vinegar or rice vinegar be used, rather than rice wine vinegar? Or would those not be good substitutes? (I can’t find rice wine vinegar in the grocery store.)
Same here. When I couldn’t find it, I looked online.
Rice Vinegar and Rice Wine Vinegar are interchangeable terms.
They are NOT the same vinegar. It makes a difference. Try a good health food store.
I find if I add a couple of drops of sesame oil to anything it is like Abracadabra and presto its magic, any dish becomes Chinese takeout.
This was delicious! The husband said it was definitely a repeat. Easy to make once you have the veggie cut up. Good the next day to heat up for lunch the next day.
What do you suggest/ reccomend to get if you’d prefer to not get the instant packages? Can’t wait to make this! Thanks
Spaghetti works in my opinion and I’ve used it before in other dishes that call for yaki soba noodles (also an option) or ramen.
I buy these, from Amazon or wherever: https://www.amazon.com/dp/B008968NHE
Hope that helps. Plenty of better Ramen options out there than the ones in the packs.
Awesome flavor and with a little mis en place makes a weeknight dinner a snap. I can’t wait to try more of your yummy dishes.
This was super good. Thanks for sharing the recipe!
Perfect as written! I can’t wait to try this with beef or shrimp.
This was excellent! I doubled the sauce like other reviewers recommended but changed nothing else- we LOVED it! We will definitely make this again! Yet another winner from this site!
This was a big hit! I’m gluten free but nobody else in the house so – I followed everything like normal except I left the noodles on the side. I used Maifun rice noodles for myself and angel hair pasta for everyone else. It was awesome! My only complaint was that we all wanted more sauce. Definitely doubling maybe tripling the sauce for next time!
Absolutely delicious! I short cut the recipe by sautéing veggies 4 minutes, add sauce ingredients, 1 cup water or broth, then add noodles raw! Set to low, covered for 2 minutes. Stir to breakup noodles , cover again. Set timer for 2 minutes and hurry to set table. Dinner is ready! With any protein or not. Yum! Just like takeout!
This was delicious. I do not like switching out items on a recipe and then reviewing it, because it would not be an accurate review. But the only things I switched out was the Ramen Noodles as I didn’t have them, I used Brown Rice Noodles instead. Everyone raved about this dish, even my very picky 13 year old, he was the first to say how yummy it was. I have yet to come across a bad dish on this site..