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Chicken Ramen Stir Fry — The Ultimate 30-Minute Weeknight Dinner

Chicken Ramen Stir Fry — The Ultimate 30-Minute Weeknight Dinner
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This Chicken Ramen Stir Fry is a quick, flavorful, Asian-inspired dish that’s ready in just 30 minutes. Tender chicken, bouncy ramen noodles, crisp vegetables, and a savory stir-fry sauce come together to create a satisfying and colorful meal. It’s perfect for busy weeknights or whenever you need something fast, filling, and delicious.

Ingredients

  • 2 packages (6 oz each) ramen noodles — discard seasoning packets

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces

  • 2 tbsp vegetable oil

  • 1 red bell pepper, sliced

  • 1 cup snap peas

  • 1 carrot, julienned

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, minced

  • 3 green onions, sliced (white and green parts separated)

Sauce

  • ¼ cup soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp sesame oil

  • 1 tsp sugar

  • ¼ tsp white pepper

Instructions

  • Boil the Noodles
    Bring a pot of water to a boil. Leave it ready while prepping the rest of the dish.

  • Prepare the Sauce
    In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.

  • Cook the Chicken
    Heat 1 tbsp vegetable oil in a large wok or skillet over high heat.
    Add the chicken and stir-fry for 5–6 minutes, until golden and cooked through.
    Remove chicken and set aside.

  • Stir-Fry the Vegetables
    Add remaining 1 tbsp oil to the same pan.
    Add bell pepper, snap peas, and carrot. Cook 2–3 minutes until crisp-tender.
    Add garlic, ginger, and white parts of the green onions. Stir-fry 30 seconds until fragrant.

  • Cook the Ramen
    Cook ramen noodles in boiling water for 2 minutes, slightly undercooking them.
    Drain well.

  • Combine Everything
    Add cooked chicken back to the pan with vegetables.
    Add the cooked noodles and sauce.
    Stir-fry 2–3 minutes until everything is coated and heated through.

  • Serve
    Garnish with green onion tops and enjoy hot!

Notes

  • Use thighs instead of breasts: They stay juicier and more flavorful in stir fry dishes.

  • Don’t overcook the noodles: Slightly undercooking keeps them bouncy and prevents mushiness.

  • Adjust the heat: Add chili flakes, sriracha, or a sliced red chili for a spicy version.

  • Swap the veggies: Broccoli, mushrooms, bok choy, or cabbage all work well.

  • Make it saucier: Add 2–3 tbsp water or chicken broth while stir-frying if the noodles absorb too much sauce.

Find it online: https://chocotune.com/chicken-ramen-stir-fry-the-ultimate-30-minute-weeknight-dinner/