Chicken Ramen Stir Fry
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
455 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Chicken Ramen Stir Fry
Description
The Chicken Ramen Stir Fry features thinly sliced chicken breasts browned in butter then combined with colorful bell peppers, garlic, and shredded Napa cabbage. The vegetables soften but retain some crunchiness through quick sautéing. Cooked ramen noodles are tossed in, coated by a sauce made from soy sauce, oyster sauce, sesame oil, honey, and sriracha, giving the dish a layered savory and mildly spicy taste.
This stir fry delivers a contrast of textures: tender cooked chicken, crisp vegetables, and soft noodles. The green onions and optional sesame seeds offer a fresh garnish that complements the richness of the sauce. It can be served hot as a standalone meal for lunch or dinner.
Oyster sauce lends sweetness and depth; if unavailable, hoisin can substitute. Leftovers store well in the refrigerator for up to four days. Cooked ramen noodles don’t freeze well, so it is better to prepare those fresh before serving. For freezing, separate cooked chicken and vegetables after cooling.
Ingredients
- 9 ounce ramen noodles
- 2 tablespoon butter unsalted
- 2 chicken breast sliced thin
- ½ teaspoon black pepper or to taste
- 1 red bell pepper sliced
- 4 cloves garlic minced
- 2 cups Napa cabbage shredded
- ½ cup green onion sliced
- sesame seeds optional, for garnish
Sauce
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 2 tablespoon oyster sauce *
- 1 tablespoon honey
- 2 tablespoon sriracha
Instructions
- Cook the ramen: According to package instructions, reserve 1 cup of water from the pot.
- Combine the sauce: In a small bowl combine the soy sauce, oyster sauce, sriracha, honey, and sesame oil. Whisk well.
- Cook the chicken: Melt the butter in a large skillet over medium heat before adding the sliced chicken. Season with pepper and cook till browned, flip over and season again with pepper before allowing to cook through.
- Add the veggies: Add the sliced bell pepper and cook for 2-3 minutes before adding the garlic and cooking till aromatic. Stir in the shredded cabbage and allow to cook till it has wilted and browned, typically an additional 2 minutes.
- Finish the stir fry: Add in the ramen noodles, the prepared sauce, you can pour in some of the reserved water to ensure the sauce combines well. Add the green onion and cook for an additional minute before topping with sesame seeds and serving hot.
Notes
- Use hoisin sauce as a substitute for oyster sauce if preferred.
- Store leftovers in an airtight container in the fridge and consume within 4 days.
- Freeze cooked meat and vegetables separately for up to 3 months; reheat before adding fresh cooked ramen noodles.
- Reserve some cooking water from ramen to adjust sauce consistency during stir-frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 455kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 2364mg | 99% |
| Potassium | 601mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1389IU | 28% |
| Vitamin C | 57mg | 63% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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