Quick Chicken Ramen Stir Fry: Savory Weeknight Noodles (Print Version)

Whip up a quick chicken ramen stir fry for dinner! This easy recipe brings savory flavors and tender chicken together in a flash. Perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-inspired
Dietary: Contains meat, can be adapted for gluten-free with substitutions

# Ingredients:

→ Stir Fry Base

01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 3 packs instant ramen noodles (flavor packets discarded)
03 - 2 cups broccoli florets
04 - 1 cup carrots, julienned or thinly sliced
05 - 1 tbsp neutral oil (canola, vegetable)

→ Flavorful Sauce

06 - 1/4 cup low-sodium soy sauce
07 - 2 tbsp oyster sauce
08 - 1 tbsp sesame oil
09 - 1 tbsp fresh ginger, grated
10 - 3 cloves fresh garlic, minced

→ Finishing Touches

11 - 2 green onions, sliced
12 - 1 tsp sesame seeds

# Instructions:

01 - First things first, let's get that chicken ready for our chicken ramen stir fry. Slice your chicken thighs into bite-sized pieces; I usually aim for about 1-inch chunks. Then, in a small bowl, whisk together your soy sauce, oyster sauce, sesame oil, grated ginger, and minced garlic. This is our magical stir-fry sauce, and letting it sit for a minute helps all those flavors meld. While that's happening, get your broccoli florets and julienned carrots prepped. I usually have a little assembly line going, because kitchen chaos is real, but it makes the actual cooking so much smoother!
02 - Next up, the ramen. Bring a pot of water to a boil, just like you would for any pasta. Add your instant ramen noodles (remember, no flavor packets!) and cook them according to package directions, which is usually just 2-3 minutes. You want them just tender, but still with a little bite—don't overcook them! I've definitely let them sit too long before and ended up with mush, so keep an eye on them. Drain them well and maybe even give them a quick rinse with cold water to stop them from cooking further and sticking together. Set them aside.
03 - Now for the sizzle! Heat a large skillet or a wok over medium-high heat. Add a tablespoon of neutral oil, like canola or vegetable oil. Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, hon; you want a nice sear, not a steam. Let them cook for 3-4 minutes per side until they're golden brown and cooked through. This is where that amazing aroma starts filling your kitchen, making your stomach rumble! Once done, remove the chicken from the pan and set it aside.
04 - In the same pan, add another splash of oil if needed. Toss in your broccoli florets and carrots. Stir-fry them for about 3-5 minutes. You're looking for vibrant, tender-crisp veggies—not soft and soggy ones. I like mine with a bit of a bite, so they still have some texture. If they start to look a little dry, a tiny splash of water can help them steam just a bit. This step always makes my kitchen smell so fresh and inviting, a lovely contrast to the savory chicken.
05 - Once the veggies are just right, return the cooked chicken to the pan. Add the drained ramen noodles right in there too. Now, pour that glorious sauce you mixed earlier over everything. Give it all a good toss, making sure every strand of noodle and every piece of chicken and veggie is coated in that delicious, glossy sauce. This is where the magic happens, and everything comes together in a symphony of flavors and textures. The noodles soak up the sauce so beautifully, it's just a joy to watch!
06 - Let everything simmer together for another 1-2 minutes, just to warm through and allow the sauce to thicken slightly and cling to all the ingredients. Taste it! Adjust seasonings if you need to—maybe a little more soy sauce, or a pinch of red pepper flakes if you like a kick. Garnish generously with sliced green onions and a sprinkle of sesame seeds. The final result should be a beautiful, fragrant, and incredibly satisfying bowl of chicken ramen stir fry that's ready to devour. Honestly, it looks and smells like something you'd get at a restaurant, but you made it!

# Notes:

01 - Don't overcook the ramen noodles, they'll finish cooking in the stir-fry.
02 - Store leftovers in an airtight container for up to 3-4 days in the fridge.
03 - Try adding a fried egg on top for an extra protein boost and delicious runny yolk.
04 - If you're out of oyster sauce, a bit more soy sauce and a pinch of sugar can work in a pinch.

# Equipment Needed:

01 - Large skillet or wok
02 - large pot

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 30g

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