Chicken Ramen Stir Fry
This Chicken Ramen Stir Fry recipe is a delicious fusion dish that combines the comfort of ramen noodles with the exciting flavors of a stir fry.Ready in just 30 minutes, it's perfect for busy weeknights or when you're craving a tasty Asian-inspired meal.
Ingredients
- 2 packages 6 oz each ramen noodles, seasoning packets discarded
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 red bell pepper sliced
- 1 cup snap peas
- 1 carrot julienned
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 3 green onions sliced (white and green parts separated)
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
Instructions
- Bring a pot of water to boil for the ramen noodles.
- While water is heating, prepare the sauce by mixing soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
- In the same pan, add remaining oil. Stir-fry bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.
- Add minced garlic, ginger, and white parts of green onions. Stir-fry for another 30 seconds until fragrant.
- Meanwhile, cook ramen noodles in the boiling water for 2 minutes (slightly undercooked). Drain well.
- Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.
- Garnish with the green parts of the sliced green onions and serve hot.