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Quick Chicken Ramen Noodle Stir Fry
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This speedy noodle stir fry is made with tender chicken and vegetables with quick-cooking ramen noodles and the best stir-fry sauce! 30 min.
Why you’ll love this Quick Chicken Ramen Noodle Stir Fry
- Speedy 30 min dinner. This is a weeknight miracle dinner that comes together in 30 minutes or less, start to finish, with the quickest 4-ingredient stir-fry sauce. All you need is chicken stock, oyster sauce, rice wine vinegar, and Sriracha. It’s super quick, super simple, yet so so good.
- All the sneaked-in veggies. This stir fry recipe is the most perfect way to add in all the vegetables – broccoli, bell peppers, mushrooms, onions – you name it. Carrots and green beans would also be great swaps or additions, making this a true clean-out-the-fridge dinner.
- Budget-friendly. You can essentially use any mix of noodles, proteins, and vegetables you have on hand, turning basic pantry items and leftover vegetables (or proteins) into a quick, affordable, family-favorite meal.
Vegetables to add
For a great noodle stir fry, use a blend of crisp and tender vegetables.
- Crunchy and crisp: broccoli, cauliflower, bell peppers, carrots, baby corn and sugar snap peas
- Tender: mushrooms, zucchini, and bean sprouts
- Leafy greens: bok choy, napa cabbage or baby spinach
How to make quick chicken ramen noodle stir fry
- Cook the noodles. Cook the ramen noodles until al dente, rinsing with cold water to halt the cooking process.
- Prep the stir fry sauce. Combine the chicken stock, oyster sauce, rice wine vinegar and Sriracha.
- Brown the chicken. Heat a large skillet over medium heat and place the chicken in a single layer, without overcrowding, and cook undisturbed until a golden crust forms, then flip.
- Add the vegetables. Stir in the broccoli, onion, bell pepper, and mushrooms until tender.
- Sauté the aromatics. Stir in the garlic and ginger until fragrant.
- Deglaze the pan. Add the stir fry sauce, lifting up the browned bits (fond) from the bottom of the pan.
- Add the noodles. Stir in the al dente ramen noodles and cooked chicken until the sauce thickens slightly and coats the noodles.
- Serve. Sprinkle with green onions and sesame seeds, and serve warm.
Tools For This Recipe
Quick Chicken Ramen Noodle Stir Fry: Frequently Asked Questions
Should I rinse the noodles after boiling?
Yes! Cook the ramen noodles just until al dente, then rinse with cold water to prevent the noodles from clumping and becoming gummy.
Should I use the seasoning packet?
The seasoning packet included with the ramen noodles should be discarded as the recipe builds a more balanced, authentic stir-fry sauce with a few pantry staples.
What other types of noodles can I use?
Egg noodles, rice noodles, udon noodles and spaghetti are all excellent swaps.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days, reheating gently on the stovetop with a splash of water or stock to bring back some of the moisture.
Quick Chicken Ramen Noodle Stir Fry
This speedy noodle stir fry is made with tender chicken and vegetables with quick-cooking ramen noodles and the best stir-fry sauce! 30 min.
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Video
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.
Equipment
Notes
- Prep beforehand. This stir fry recipe comes together quickly. Have all the ingredients and sauce ready to go prior to cooking.
- Cook until al dente. Cook the ramen noodles just until al dente as they will continue to cook when stir-fried.
- Rinse noodles with cold water. This will stop the cooking process to tighten the starches and keep the noodles from clumping.
- Cut in uniform size. Cut all of the vegetables into small, similar-size pieces to ensure that they cook fast and evenly.
- Deglaze the pan. Lift up all the caramelized brown bits stuck to the bottom of the pan, adding deep, rich flavors to the stir fry sauce.
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