Chicken Ramen Stir Fry Noodles
User Reviews
5
Chicken Ramen Stir Fry Noodles
Description
Chicken Ramen Stir Fry Noodles blends thin slices of chicken breast and zucchini with instant ramen noodles in a pan-cooked dish. The sauce is a combination of soy sauce, honey, cayenne pepper, garlic, black vinegar, rice wine, and optional sweet soy sauce, offering a blend of umami, sweetness, spice, and subtle acidity. The cooking process starts with stir frying the chicken with a pinch of salt, then adding the sauce and zucchini. The ramen noodles are added broken in half and steamed by adding water and covering the pan. Once softened, the noodles are flipped, gently broken apart, and combined with the chicken and vegetables.
The result is a noodle dish with tender strands that soak up the tangy and sweet stir fry sauce, balanced by the meaty chicken and fresh zucchini slices. The use of instant ramen noodles makes this recipe accessible and quick to prepare.
Variations include substituting vegetables like carrots, mushrooms, or cabbage, or using leftover cooked chicken. Adjusting the quantity of ramen packets allows for customization of the noodle portion. This stir fry works well as a standalone meal or paired with simple sides.
Notes suggest prepping all ingredients in advance due to the fast cook time and highlight where additions like frozen peas or other quick-cooking vegetables can be incorporated depending on cooking times. Choosing between round thicker ramen or regular square-shaped ramen can affect texture.
Ingredients
- 2 tbsp vegetable oil
- 1 chicken breast sliced thin, against the grain, large
- salt generous pinch
- 2 zucchini halved and sliced, small or 1 large
- 8 oz instant ramen noodles (2 to 3 packets - see notes)
- ¾ cup water or no salt stock
Stir Fry Sauce
- 3 tbsp soy sauce
- 2 tbsp honey or brown sugar
- ½ tsp cayenne pepper (adjust to your liking)
- 2 - 3 garlic chopped finely, cloves
- 2 tsp black vinegar or balsamic vinegar
- 1 tbsp rice wine or sherry, or left over red wine (OPTIONAL)
- 2 tsp Sweet soy sauce (OPTIONAL)
To Serve
- 1 tbsp sesame oil or chilli oil
- 2 talks green onion or 1 large stalk, Add as much or as little as you prefer, chopped
Instructions
- Measure and prep all the ingredients before you start to cook, as the cook times move pretty fast.
- Mix all the ingredients in the stir fry sauce, and stir to combine. Set aside until needed.
- Heat 2 tbsp of oil in a large non-stick skillet on high heat. When the oil is hot, add the sliced chicken and a generous pinch of salt.
- Stir fry the chicken on high heat for about 1 minute to cook the chicken.
- Add the stir fry sauce and the zucchini and mix to combine.
- Break the instant ramen noodle blocks in half. Push the chicken/zucchini to the side, and place the ramen noodles on the skillet (directly on the surface of the skillet).
- Pour the water over the ramen noodles. Immediately cover with a lid, and let it steam for about 2 minutes, until the noodles soften.
- Flip the ramen noodles over to cook on the other side, and use tongs or a spatula to gently break apart the softened noodles. Cook for a further 1 - 2 minutes, uncovered.
- Separate the noodles and mix through with the chicken and zucchini, so that the noodles are well coated with the stir fry sauce.
- Cook for a further minute or 2 ONLY if you prefer soft noodles. Otherwise remove the noodles from the heat at this point. The stir fry should be relatively dry, with no extra liquid (or soup).
- Reserve about ¼ of the chopped green onions, and add the rest to the stir fry. Toss to combine during the last few seconds.
- Serve the ramen noodles while hot, with the rest of the chopped green onions on top, and sesame oil drizzled over it.
Notes
- Prepare all ingredients before cooking, as the stir-fry moves quickly.
- Leftover cooked chicken or other meats can be used; add at the start to reheat.
- Frozen peas or carrots should be added early and cooked longer on medium heat until thawed.
- Swap zucchini with carrots, mushrooms, or cabbage as preferred.
- Vegetables that cook quickly, like Asian greens or snow peas, add them when flipping the noodles.
- You can use up to 3 packets of regular ramen noodles; thicker round noodles may need fewer packets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 68g | 23% |
| Protein | 29g | 58% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 48mg | 16% |
| Sodium | 2711mg | 113% |
| Potassium | 1051mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 45.5mg | 51% |
| Calcium | 57mg | 6% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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