4.9 from 300 votes
Quick Chicken Ramen Noodle Stir Fry
The Quick Chicken Ramen Noodle Stir Fry features cooked ramen noodles stir-fried with diced chicken thighs, fresh vegetables like broccoli, bell pepper, onions, and shiitake mushrooms, and aromatics including garlic and ginger. The dish is coated in a savory sauce made with chicken stock, oyster sauce, rice wine vinegar, and sriracha, delivering balanced savory, tangy, and mildly spicy flavors with a mix of tender and crisp textures.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Asian
Ingredients
- 2 (3.5-ounce) packages instant ramen noodles flavor packets discarded
- ⅓ cup chicken stock
- ¼ cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sriracha or more, to taste
- 1 tablespoon canola oil
- 1 pound chicken thighs diced, boneless, skinless
- 1 ½ cups broccoli florets
- 1 cup onion diced; sweet variety
- 1 cup red bell pepper diced
- 1 cup shiitake mushrooms sliced
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 2 green onions thinly sliced
- ½ teaspoon sesame seeds toasted
Instructions
- In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
- In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
- Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
- Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
- Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Cup of Yum