Chicken Ramen Stir Fry (Printable)
Tender chicken and crisp vegetables tossed with ramen in a savory soy-hoisin glaze, ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup broccoli florets
04 - 1 carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Noodles
07 - 2 packages instant ramen noodles (seasoning packets discarded)
→ Sauce
08 - ¼ cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon honey
12 - 1 teaspoon sesame oil
→ Other
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon sesame seeds, for garnish (optional)
# How To Make:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Prepare ramen noodles according to package directions, but drain about 1 minute before fully cooked. Rinse under cold water to halt cooking and prevent sticking. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in an even layer and cook for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of vegetable oil to the same pan. Sauté the garlic, red bell pepper, broccoli florets, and julienned carrot for 3 to 4 minutes, stirring frequently, until the vegetables are crisp-tender.
05 - Return the seared chicken to the pan along with the cooked noodles, sliced green onions, and prepared sauce. Toss everything together vigorously for 2 to 3 minutes until the noodles are evenly coated and all components are heated through.
06 - Transfer to plates or bowls immediately and garnish with sesame seeds if desired. Serve hot.
# Expert Tips:
01 -
- The sauce hits every note: salty, sweet, slightly nutty, and clingy in the best way.
- It cleans out your vegetable drawer without feeling like a chore.
- Ramen noodles turn into something completely unrecognizable from their soup days, and that surprise never gets old.
02 -
- Overcooking the noodles before they hit the wok guarantees a gummy mess, so pull them early and trust the pan to finish the job.
- Crowding the pan with chicken drops the temperature and steams instead of sears, so work in batches if your pan is on the smaller side.
03 -
- Everything prepped and within arms reach before you turn on the burner makes the difference between calm cooking and frantic scrambling.
- A screaming hot wok is not optional here because that intense heat creates the smoky edges that make stir fry taste like restaurant stir fry.