Ramen Noodle Stir Fry with Chicken and Vegetables
A quick, flavor-packed weeknight meal! Tender chicken, crisp vegetables, and savory-sweet sauce coat perfectly cooked ramen noodles. Ready in 30 minutes.
Ingredients
- Main Ingredients
- 2 packets ramen noodles discard seasoning packets
- 2 chicken breasts thinly sliced
- 2 tablespoons vegetable or sesame oil
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 carrot julienned
- 2 green onions chopped
- Sauce Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch optional, for thickening
- 1 tablespoon honey or brown sugar
- 1 clove garlic minced
- ½ teaspoon grated fresh ginger
- Optional: pinch of red pepper flakes or sriracha for heat
Instructions
- Prepare Ingredients:
- Slice chicken and chop vegetables.
- Cook Noodles:
- Boil ramen noodles for 2–3 minutes until tender. Drain and toss with a little oil to prevent sticking.
- Make Sauce:
- Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, and honey. For thicker sauce, dissolve cornstarch in water and add.
- Cook Chicken:
- Heat oil in a skillet or wok over medium-high heat. Stir-fry chicken for 4–5 minutes until cooked through and lightly golden.
- Add Vegetables:
- Toss in bell pepper, broccoli, and carrot. Stir-fry 3–4 minutes until tender-crisp.
- Combine & Coat:
- Add noodles and pour sauce over everything. Toss gently until evenly coated.
- Garnish & Serve:
- Top with green onions and sesame seeds. Serve immediately.
Notes
- Don’t overcook noodles; slightly undercooked noodles absorb sauce better.
- Use high heat to preserve vegetable color and texture.
- Slice chicken and vegetables evenly for uniform cooking.
- Adjust sauce sweetness or saltiness to taste.
- Swap proteins or veggies as desired — tofu, mushrooms, snap peas all work.