Description
Chicken Ramen Stir Fry is a vibrant, quick-cooking noodle dish loaded with tender chicken, colorful veggies, and a savory, spicy homemade sauce. Perfect for weeknights, it brings together Asian-inspired flavors in just one pan.
Ingredients
Scale
- For the Stir Fry Sauce:
- 2 Tbsp low-sodium light soy sauce
- 2 Tbsp low-sodium dark soy sauce
- 2 Tbsp Worcestershire sauce
- 3 Tbsp Sriracha
- 2 tsp white vinegar
- 2 Tbsp hoisin sauce
- 1/2 Tbsp brown sugar
- 1/2 tsp black pepper
- 1 Tbsp water
- For the Chicken:
- 1 cup chicken thigh or breast, cut into bite-sized pieces
- Salt to taste
- 1/2 tsp black pepper
- 1 Tbsp low-sodium light soy sauce
- 1/2 tsp cornstarch
- Additional Ingredients:
- 3 packets ramen or instant noodles (discard seasoning packets)
- 2 Tbsp vegetable or sesame oil
- 5 cloves garlic, minced
- 1 inch ginger, minced
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 small onion, chopped
- 2 spring onions, whites and greens separated, chopped
- 1/3 cup broccoli florets, chopped
- 1/3 cup white button mushrooms, sliced
- 1/4 cup carrot, cut into sticks
Instructions
- Bring a pot of water to a boil. Add the ramen or instant noodles and cook for 1-2 minutes until just tender. Drain and rinse under cold water. Toss noodles with 1 tsp oil to prevent sticking and set aside.
- In a bowl, combine chicken with salt, black pepper, cornstarch, and 1 Tbsp soy sauce. Mix to coat and set aside to marinate while you prep the vegetables.
- Chop all vegetables: red and green bell peppers, onion, broccoli, mushrooms, carrot sticks, and spring onion whites. Keep spring onion greens separate for garnish.
- Heat 2 Tbsp oil in a large wok or skillet over medium heat. Add minced garlic and ginger. Sauté for 1 minute until fragrant.
- Add all chopped veggies except spring onion greens. Stir-fry for 3-4 minutes until vegetables are just softened but still crisp.
- Push veggies to one side of the wok and add marinated chicken to the empty side. Sear for 1-2 minutes, then stir everything together. Cook chicken until golden and cooked through, about 4-5 minutes.
- Meanwhile, mix together all stir fry sauce ingredients in a small bowl.
- Once chicken is done, pour the sauce over the contents of the wok. Stir to coat everything evenly.
- Add cooked noodles to the wok. Use tongs or a large spoon to toss everything together until the noodles, chicken, and veggies are evenly mixed and coated in sauce.
- Garnish with spring onion greens and serve immediately while hot.
Notes
- Don’t overcook the noodles—they’ll finish cooking in the stir fry.
- Adjust Sriracha and chili flakes for your preferred spice level.
- Swap veggies or protein as desired; tofu works as a vegetarian option.
- Prep all ingredients before cooking for best results, as stir frying moves quickly.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 1190mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg