Chicken Ramen Stir Fry Recipe
Quick chicken ramen stir fry recipe with tender chicken, crisp veggies, and slurpy noodles in umami sauce. Ready in 30 minutes!
Equipment
- Wok or large skillet
- Pot for noodles
Ingredients
- 2 packages (6 oz each) ramen noodles seasoning packets discarded
- 1 lb boneless skinless chicken thighs cut into bite-sized pieces
- 2 tablespoons vegetable oil divided
- 1 red bell pepper sliced
- 1 cup snap peas
- 1 carrot julienned
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 green onions sliced, white and green separated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
Instructions
- Bring a pot of water to boil for the ramen noodles.
- Mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a bowl. Set aside.
- Heat 1 tablespoon oil in a wok over high heat. Stir-fry chicken until golden, 5-6 minutes. Remove.
- Add remaining oil. Stir-fry bell pepper, snap peas, carrot 2-3 minutes.
- Add garlic, ginger, white parts of green onions. Stir-fry 30 seconds.
- Cook ramen noodles 2 minutes (undercook). Drain.
- Return chicken to wok. Add noodles and sauce. Toss 2-3 minutes.
- Garnish with green onions. Serve hot.
Notes
- Use high heat for crisp veggies.
- Undercook noodles slightly.
- Chicken thighs stay juicier.