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Quick Chicken Ramen Stir-Fry Recipe

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4.3 from 88 reviews

This vibrant Chicken Ramen recipe combines tender chicken pieces with crisp-tender vegetables and flavorful noodles tossed in a savory, tangy sauce. Ready in just 30 minutes, it’s a quick and satisfying meal perfect for a comforting weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Noodles

  • 9 ounces instant ramen noodles (3 (3-ounce) packets, discard seasoning packets)
  • 1 tablespoon vegetable oil

Vegetables and Aromatics

  • 1/2 teaspoon minced garlic
  • 1-1/2 teaspoons ginger paste
  • 2/3 cup diced red bell pepper
  • 3/4 cup diced broccoli
  • 3/4 cup diced mushrooms (2 ounces)
  • 1 tablespoon vegetable oil (for sautéing)

Sauce

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ketchup
  • 2 to 3 teaspoons Sriracha (adjust to taste)
  • 1 tablespoon light brown sugar (firmly packed)

Protein

  • 1 large (1/2 pound) chicken breast or thigh, diced into small bite-size pieces
  • Salt and pepper, to taste

Optional Toppings

  • Sesame oil, for drizzling
  • Sesame seeds, toasted
  • Fresh cilantro or green onions, chopped

Instructions

  1. Cook Noodles: Boil ramen noodles for 1 minute less than the package instructions. Drain and quickly rinse under cold water for 10 seconds to stop cooking. Toss noodles with 1 tablespoon vegetable oil to prevent sticking. Set aside.
  2. Sauté Aromatics and Vegetables: Heat the remaining 1 tablespoon of vegetable oil in a large pan over medium heat. Add minced garlic and ginger paste; sauté for about 2 minutes until fragrant. Add diced red bell pepper, broccoli, and mushrooms. Cook for 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  3. Prepare Sauce: In a small bowl, whisk together reduced-sodium soy sauce, Worcestershire sauce, ketchup, Sriracha (to your preferred spiciness), and firmly packed light brown sugar until combined. Set aside.
  4. Cook Chicken: Season diced chicken with salt and pepper. Push vegetables to one side of the pan, then add chicken pieces to the open side. Cook for 2 to 3 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  5. Combine Chicken and Vegetables: Stir the chicken and vegetables together in the pan to finish cooking the chicken completely. This should take another 2 to 3 minutes.
  6. Add Sauce: Pour the prepared sauce over the chicken and vegetable mixture. Toss everything evenly to coat the ingredients well with the sauce.
  7. Add Noodles: Add the cooked and drained noodles to the pan. Using tongs, toss the noodles with the chicken, vegetables, and sauce until noodles are fully coated and mixed evenly.
  8. Finish and Serve: Drizzle a few drops of sesame oil over the dish for extra flavor, if using. Garnish with toasted sesame seeds, chopped green onions, and fresh cilantro, if desired. Serve immediately and enjoy your flavorful Chicken Ramen!

Notes

  • Make sure not to overcook the ramen noodles; boiling them for 1 minute less than package instructions prevents sogginess when combined with the sauce.
  • Adjust Sriracha quantity based on your heat preference to keep the dish mild or spicy.
  • Using chicken thighs instead of breast will add extra tenderness and flavor.
  • Toasting sesame seeds before garnishing enhances their nutty aroma.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the noodles may absorb sauce and soften.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://ellarecipe.com/quick-chicken-ramen-stir-fry-recipe/