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Chicken Ramen Stir Fry Noodles

This 15 minute Chicken Ramen Stir Fry is a delicious way to spruce up your instant ramen noodles without the flavor packets. It’s ready in minutes, tastes so much better, and infinitely versatile with all the ingredient substitutions. I've also shared plenty of tips to make the recipe more flexible and adaptable as well. EASY - An easy one pot chicken ramen noodle stir fry recipe.Will serve 3 regular portions, or 2 very generous portions.

Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings: 3 Servings
Calories: 597 kcal
Course: Lunch , Dinner
Cuisine: Asian , Fusion

Ingredients

  • 2 tbsp vegetable oil
  • 1 large chicken breast sliced thin, against the grain
  • Generous pinch of salt
  • 2 small zucchinis (or 1 large zucchini) halved and sliced
  • 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 cloves of garlic chopped finely
  • 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 stalks chopped green onions or 1 large stalk, Add as much or as little as you prefer.

Instructions

    Cup of Yum
  1. Measure and prep all the ingredients before you start to cook, as the cook times move pretty fast.
  2. Mix all the ingredients in the stir fry sauce, and stir to combine. Set aside until needed. 
  3. 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. 
  4. Stir fry the chicken on high heat for about 1 minute to cook the chicken. 
  5. Add the stir fry sauce and the zucchini and mix to combine. 
  6. 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). 
  7. Pour the water over the ramen noodles. Immediately cover with a lid, and let it steam for about 2 minutes, until the noodles soften.
  8. 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. 
  9. Separate the noodles and mix through with the chicken and zucchini, so that the noodles are well coated with the stir fry sauce. 
  10. 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).
  11. Reserve about ¼ of the chopped green onions, and add the rest to the stir fry. Toss to combine during the last few seconds.
  12. Serve the ramen noodles while hot, with the rest of the chopped green onions on top, and sesame oil drizzled over it. 

Notes

  • NOTES ON INGREDIENTS
  • You can use leftover cooked chicken, or any other type of meat as well. Simply reheat the leftover cooked meat at the beginning, and then proceed with the recipe. 
  • If you're using frozen peas or carrots, add these along with the chicken at the beginning, and cook at medium heat for a little bit longer to thaw and cook the frozen vegetables. 
  • You can substitute the zucchini with carrots, mushrooms or cabbage. 
  • If you're using Asian greens, snow peas, baby corn, kale, or any vegetable that only needs a couple of minutes to cook, then only add these vegetables at the stage where you flip over the ramen half way through. 
  • If you're using the regular square-shaped ramen, you can use up to 3 packets for this recipe. It will be a little under 8.5 oz, but the recipe will still work. 
  • I used 2 packets of round-shaped ramen noodles (not instant noodle cups), which are thicker. 
  • You can buy unflavored dry ramen noodles (without the flavor packets) in bulk in some areas too (I used to buy this in Australia). 

Nutrition Information

Calories 597kcal (30%) Carbohydrates 68g (23%) Protein 29g (58%) Fat 23g (35%) Saturated Fat 13g (65%) Cholesterol 48mg (16%) Sodium 2711mg (113%) Potassium 1051mg (30%) Fiber 3g (12%) Sugar 15g (30%) Vitamin A 790IU (16%) Vitamin C 45.5mg (51%) Calcium 57mg (6%) Iron 4.8mg (27%)

Nutrition Facts

Serving: 3Servings

Amount Per Serving

Calories 597

% 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.