Stir Fry with Ramen Noodles and Chicken
A quick and nutritious stir fry featuring instant ramen noodles, chicken, and a vibrant mix of fresh vegetables, all coated in a savory sauce.
Ingredients
For the protein base
- 1 pound boneless, skinless chicken breast or thighs, cut into ¾-inch cubes Partially freeze the chicken for easier cutting.
- 2 packages (3 oz each) instant ramen noodles Discard seasoning packets.
- 2 tablespoons high-heat cooking oil (avocado, peanut, or vegetable oil)
For the vegetable medley
- 1 medium red bell pepper, thinly sliced
- 1 cup snap peas or snow peas, ends trimmed
- 2 medium carrots, julienned or spiralized
- 1 small head broccoli, cut into small florets
- 1 cup sliced mushrooms (shiitake, button, or baby bella)
- ½ cup sliced green onions, plus extra for garnish
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the signature sauce
- ¼ cup low-sodium soy sauce (or tamari for gluten-free option)
- 2 tablespoons oyster sauce (vegetarian mushroom-based version available)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes Adjust to taste.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Optional garnishes
- sesame seeds
- lime wedges
- fresh cilantro leaves
- crushed peanuts
- sliced fresh chili peppers
Instructions
Preparation
- Gather and prep all ingredients before heating your pan.
- Cut chicken into uniform ¾-inch cubes and season lightly with salt and pepper.
- Wash and chop all vegetables, arranging them in the order they'll enter the pan.
- Mix sauce ingredients in a bowl, ensuring cornstarch is fully dissolved.
- Set the instant ramen nearby but don’t cook them yet.
Cooking
- Heat a large wok or deep skillet over medium-high heat and add 1 tablespoon of oil.
- Cook the chicken in a single layer until golden brown, about 5-6 minutes, then set aside.
- Add the remaining tablespoon of oil, then quickly stir-fry garlic and ginger.
- Add the vegetables in order of cooking time, stir-frying until vibrant and crisp-tender.
- In a separate pot, boil water and cook the ramen noodles for 2 minutes.
- Drain and rinse the noodles, then add them to the pan with the vegetables and chicken.
- Pour the sauce over the mixture, cook while stirring until thickened, about 1-2 minutes.
- Taste and adjust seasoning if necessary. Garnish and serve immediately.
Notes
For meal preppers, chop vegetables and chicken 2 days in advance. The sauce can be prepared 5 days ahead.