How to Make Chicken Ramen Stir Fry in 30 Minutes

Are you ready to whip up a delicious meal that the whole family will love? I know I am! Today, I’m excited to share my Chicken Ramen Stir Fry recipe, which is not only packed with flavor but also takes just 30 minutes to prepare. Perfect for those busy weeknights when you need quick family dinners that don’t skimp on taste. This dish is a fantastic option among easy pasta recipes, and I promise it will become a staple in your kitchen!

Why You’ll Love This Recipe

• Quick and easy to make in just 30 minutes!
• Full of fresh vegetables and tender chicken for a nutritious meal.
• Perfect for busy weeknights or when you want a comforting dish.
• Versatile and can be customized with your favorite veggies.
• Great for meal prep or leftovers!

Ingredients

To make this delightful Chicken Ramen Stir Fry, you will need the following ingredients:

• 2 packages (6 oz each) ramen noodles, seasoning packets discarded
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 green onions, sliced (white and green parts separated)
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the cooking process! Follow these simple steps to create your Chicken Ramen Stir Fry:

1. Bring a pot of water to boil for the ramen noodles.
2. While the water is heating, prepare the sauce by mixing soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
4. In the same pan, add the remaining oil. Stir-fry the bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.
5. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until fragrant.
6. Meanwhile, cook the ramen noodles in the boiling water for 2 minutes (slightly undercooked). Drain well.
7. Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.
8. Garnish with the green parts of the sliced green onions and serve hot.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Chicken Ramen Stir Fry turns out perfectly:

• Feel free to swap out the vegetables based on what you have on hand. Broccoli, zucchini, or even mushrooms work wonderfully!
• If you like a bit of heat, add some red pepper flakes or sriracha to the sauce.
• For a creamier texture, consider adding a splash of coconut milk or a dollop of peanut butter to the sauce.
• Make sure not to overcook the ramen noodles; they should be slightly undercooked since they will continue to cook in the stir fry.

How to Serve

This Chicken Ramen Stir Fry is best served hot and fresh! You can enjoy it on its own or pair it with a refreshing side dish. I love serving it alongside a Cucumber Vinegar Salad or a Creamy Cucumber Salad for a delightful contrast. If you’re looking for something heartier, try it with a Cucumber Tomato Salad!

Make Ahead and Storage

This dish is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 3 days. Just reheat it in a skillet or microwave before serving. If you want to freeze it, I recommend storing the stir fry and noodles separately to maintain the best texture. This way, you can enjoy a quick and easy meal anytime you crave it!

So there you have it! A quick, delicious, and satisfying Chicken Ramen Stir Fry that’s perfect for busy weeknights. I hope you enjoy making this dish as much as I do. Happy cooking!