Chicken Ramen Stir Fry: A Delicious and Easy Recipe

Chicken Ramen Stir Fry: Craving the comforting warmth of ramen but short on time? Imagine twirling perfectly cooked noodles coated in a savory, umami-rich sauce, studded with tender chicken and crisp-tender vegetables. This isn’t your college dorm room ramen; this is an elevated, quick, and utterly delicious weeknight meal that will have everyone asking for seconds!

While ramen itself boasts a rich history, originating in China and evolving into a beloved staple in Japanese cuisine, this stir-fry adaptation is a modern twist. It cleverly repurposes those readily available ramen noodles, transforming them into a vibrant and satisfying dish. Think of it as a culinary bridge, blending the convenience of instant noodles with the fresh flavors and textures of a classic stir-fry.

People adore this Chicken Ramen Stir Fry for its incredible versatility and speed. It’s a fantastic way to use up leftover cooked chicken or vegetables lurking in the fridge. The combination of the chewy noodles, the savory sauce, and the customizable ingredients makes it a crowd-pleaser. Plus, who can resist a meal that’s ready in under 30 minutes? Get ready to experience a flavor explosion that’s both comforting and exciting!

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• Pinch of red pepper flakes (optional)
• For the Ramen Noodles:
• 8 oz fresh ramen noodles (or 4 packages instant ramen noodles, seasoning packets discarded)
• For the Vegetables:
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup sliced carrots
• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 2 green onions, thinly sliced, for garnish
• For the Sauce:
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce (optional, but recommended)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1/2 cup chicken broth
• 1 teaspoon sriracha (or more, to taste)
• Optional Garnishes:
• Sesame seeds
• Chopped peanuts
• Lime wedges
• Soft boiled egg, halved
• Nori seaweed strips

Preparing the Chicken:

Okay, let’s start with the chicken! This marinade is super simple but really infuses the chicken with a ton of flavor. Trust me, you don’t want to skip this step.

1. In a medium bowl, combine the bite-sized chicken pieces with the soy sauce, rice vinegar, cornstarch, sesame oil, ground ginger, garlic powder, and red pepper flakes (if using).
2. Mix everything together really well, making sure all the chicken is coated in the marinade.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful it will be! I usually aim for an hour, if I have the time. You can even marinate it overnight for maximum flavor.

Cooking the Chicken:

Now, let’s get that chicken cooked up! We want it nice and browned, but still juicy on the inside.

1. Heat a large skillet or wok over medium-high heat. Add about a tablespoon of vegetable oil.
2. Once the oil is hot, add the marinated chicken to the skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of brown. If necessary, cook the chicken in batches.
3. Cook the chicken for about 5-7 minutes, or until it’s cooked through and nicely browned on all sides. Stir occasionally to ensure even cooking.
4. Remove the cooked chicken from the skillet and set it aside. We’ll add it back in later.

Preparing the Vegetables:

Time for the veggies! This is where you can really customize the dish to your liking. Feel free to swap out any of the vegetables for your favorites.

1. In the same skillet or wok, add another tablespoon of vegetable oil.
2. Add the sliced onion and cook for about 2-3 minutes, or until it’s softened and translucent.
3. Add the minced garlic and grated ginger and cook for another minute, or until fragrant. Be careful not to burn the garlic!
4. Add the sliced bell peppers, carrots, broccoli florets, and mushrooms to the skillet.
5. Cook the vegetables for about 5-7 minutes, or until they’re tender-crisp. Stir frequently to prevent them from sticking to the pan. You want them to be cooked through but still have a little bit of a bite.

Cooking the Ramen Noodles:

The noodles are the heart of this dish! Make sure you don’t overcook them, or they’ll get mushy.

1. While the vegetables are cooking, prepare the ramen noodles according to the package directions. If you’re using fresh ramen noodles, they usually only take a couple of minutes to cook. If you’re using instant ramen noodles, discard the seasoning packets.
2. Drain the cooked ramen noodles well. You don’t want any excess water in the stir-fry.

Making the Sauce:

This sauce is what brings everything together! It’s sweet, savory, and a little bit spicy. Feel free to adjust the amount of sriracha to your liking.

1. In a small bowl, whisk together the soy sauce, brown sugar, oyster sauce (if using), sesame oil, rice vinegar, cornstarch, chicken broth, and sriracha.
2. Make sure the cornstarch is fully dissolved, so the sauce doesn’t have any lumps.

Bringing it All Together:

Almost there! Now we just need to combine everything and let the flavors meld together.

1. Pour the sauce over the vegetables in the skillet.
2. Bring the sauce to a simmer and cook for about 1-2 minutes, or until it’s thickened slightly. Stir constantly to prevent it from sticking to the pan.
3. Add the cooked chicken and ramen noodles to the skillet.
4. Toss everything together until the chicken and noodles are evenly coated in the sauce.
5. Cook for another minute or two, allowing the flavors to meld together.

Serving and Garnishing:

The final touch! This is where you can really make the dish your own.

1. Remove the Chicken Ramen Stir Fry from the heat and transfer it to serving bowls.
2. Garnish with sliced green onions, sesame seeds, chopped peanuts, lime wedges, a soft boiled egg (halved), and nori seaweed strips (if using).
3. Serve immediately and enjoy! This dish is best served hot.

Tips and Variations:

• Protein: Feel free to substitute the chicken with other proteins like shrimp, beef, tofu, or pork.
• Vegetables: Get creative with your vegetables! Try adding snow peas, bean sprouts, bok choy, or water chestnuts.
• Spice Level: Adjust the amount of sriracha to your liking. If you want it even spicier, add a pinch of red pepper flakes or a dash of chili oil.
• Sweetness: If you prefer a sweeter sauce, add a little more brown sugar.
• Noodles: If you can’t find fresh ramen noodles, you can use dried ramen noodles, udon noodles, or even spaghetti. Just make sure to cook them according to the package directions.
• Make it Vegetarian/Vegan: Omit the chicken and oyster sauce. Use vegetable broth instead of chicken broth. Add tofu for protein.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.

Enjoy your homemade Chicken Ramen Stir Fry! I hope you love it as much as I do. It’s a quick, easy, and delicious meal that’s perfect for busy weeknights.

Conclusion:

This Chicken Ramen Stir Fry isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! I truly believe this recipe is a must-try because it’s quick, customizable, and delivers that satisfying umami punch we all crave. Forget takeout – you can whip up a healthier and tastier version right in your own kitchen in under 30 minutes. The combination of tender chicken, perfectly cooked ramen noodles, and vibrant vegetables, all coated in a savory sauce, is simply irresistible.

But the best part? It’s incredibly versatile! Feel free to swap out the chicken for shrimp, tofu, or even thinly sliced beef. If you’re not a fan of broccoli, try adding bell peppers, snap peas, or zucchini. The sauce is also easily adaptable to your spice preference. Want a little more heat? Add a pinch of red pepper flakes or a dash of sriracha. For a sweeter note, consider a drizzle of honey or maple syrup.

Serving Suggestions and Variations:

* Garnish with Fresh Herbs: A sprinkle of chopped green onions, cilantro, or even some fresh basil adds a burst of freshness.
* Add a Fried Egg: Top your stir fry with a perfectly fried egg for extra protein and richness. The runny yolk adds a delicious creaminess to the dish.
* Sesame Seeds: A sprinkle of toasted sesame seeds not only adds a nutty flavor but also enhances the visual appeal.
* Peanut Garnish: Crushed peanuts or cashews provide a satisfying crunch and nutty flavor.
* Spicy Mayo Drizzle: Mix mayonnaise with sriracha or your favorite hot sauce for a creamy and spicy drizzle.
* Vegetarian Option: Substitute the chicken with firm tofu or tempeh. You can also add more vegetables like mushrooms, carrots, and spinach.
* Low-Carb Option: Use shirataki noodles or zucchini noodles instead of ramen noodles.
* Meal Prep Friendly: This stir fry is perfect for meal prepping. Simply store it in airtight containers in the refrigerator for up to 3 days.

I’ve made this Chicken Ramen Stir Fry countless times, and it’s always a hit. It’s the perfect solution for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen. I’ve experimented with different variations, and each one has been a winner. I encourage you to do the same and make it your own!

So, what are you waiting for? Grab your wok or skillet, gather your ingredients, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do. And most importantly, don’t be afraid to experiment and have fun in the kitchen!

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear about your variations, your favorite additions, and any tips you have for making it even better. Let’s create a community of ramen stir fry enthusiasts! Happy cooking!

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