Chicken Ramen Stir Fry Recipe: Your Ultimate Guide to Flavorful and Easy Comfort Food
You know when you’re in the kitchen, looking for something that’s easy to whip up, but still packed with flavor? That’s where this Chicken Ramen Stir Fry comes in clutch. We’re talking about tender chicken, crisp veggies, and a punchy sauce all mixed with noodles that’ll have you coming back for seconds, maybe even thirds! Whether you’re cooking for the family or just making a hearty meal for yourself, this dish is sure to satisfy that comfort food craving.
Servings: 4 people
Ingredients
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 packet)
- 2 Tbsp Vegetable or Sesame Oil
- 5 clove 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
- First things first, bring a pot of water to a boil and toss in the ramen or instant noodles. Cook them for just 1-2 minutes — you don’t want to overdo it, or they’ll get too soft. Drain the noodles and rinse them under cold water to stop the cooking process. Toss them with a teaspoon of oil to keep them from sticking, then set aside.
- While your noodles are cooling off, it’s time to get that chicken ready. In a bowl, combine your chicken pieces with salt, black pepper, cornstarch, and soy sauce. Stir well so every piece is coated with that flavorful marinade. Let it hang out for a few minutes while you prep the rest of your ingredients.
- Go ahead and chop up your veggies — the red and green bell peppers, onion, broccoli, mushrooms, carrot sticks, and spring onion whites. Keep the greens of the spring onions separate for garnish later on.
- Heat 2 tablespoons of oil in a large wok or skillet over medium heat. Once the oil is hot, toss in your minced garlic and ginger. Sauté for about a minute until they start to smell absolutely delicious. Then, add the chopped veggies (except the spring onion greens). Stir-fry for about 3-4 minutes until the veggies start to soften up but still have a nice crunch to them.
- Slide the veggies over to one side of the wok and add your marinated chicken to the empty side. Let it cook undisturbed for a minute or two to get a nice sear on it. Then stir everything together, cooking the chicken until it’s golden brown and cooked through — about 4-5 minutes.
- While the chicken is cooking, mix together all the ingredients for the stir fry sauce in a small bowl — light soy sauce, dark soy sauce, Worcestershire, sriracha, vinegar, hoisin, brown sugar, black pepper, and water. Once the chicken is done, pour this sauce over everything in the wok. Stir it all together so the chicken and veggies are coated in that flavorful goodness.
- Finally, it’s time to bring in the noodles. Add them to the wok and use tongs or a large spoon to toss everything together. Make sure the noodles are evenly coated with the sauce and mixed well with the chicken and veggies.
- Garnish with the spring onion greens and serve immediately. Trust me, this dish is best when it’s hot and fresh!
Nutrition
Serving: 1g | Calories: 340kcal