Chicken Ramen Stir Fry (Print View)
Tender chicken and crisp vegetables tossed with ramen in a savory soy-hoisin glaze for a quick weeknight meal.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup broccoli florets
04 - 1 carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Noodles
07 - 2 packages instant ramen noodles (seasoning packets discarded)
→ Sauce
08 - 1/4 cup low-sodium soy sauce
09 - 2 tablespoons oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon honey
12 - 1 teaspoon sesame oil
→ Pantry Staples
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon sesame seeds, for garnish (optional)
# How-To Steps:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until well combined. Set aside.
02 - Prepare the ramen noodles according to package directions, but drain them about 1 minute before fully cooked so they remain slightly firm. Rinse under cold water to halt cooking and set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in an even layer and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of vegetable oil to the same pan. Sauté the garlic, red bell pepper, broccoli florets, and julienned carrot for 3-4 minutes, stirring frequently, until the vegetables are crisp-tender.
05 - Return the seared chicken to the pan along with the cooked noodles, sliced green onions, and the prepared sauce. Toss everything together vigorously and stir-fry for 2-3 minutes until the noodles are evenly coated and all components are heated through.
06 - Transfer to plates or bowls immediately. Garnish with sesame seeds if desired and serve while hot.
# Expert Hints:
01 -
- The sauce alone is worth making this, a sticky, savory glaze that coats every noodle and makes you want to lick the plate clean.
- It uses instant ramen in a way that feels almost sneaky, transforming a dorm room staple into something you would proudly serve guests.
02 -
- Overcooked ramen noodles will fall apart when you toss them in the wok, so that one minute early drain is genuinely important and not just a suggestion.
- Do not crowd the chicken in the pan, because steaming is not the same as searing and you want those golden brown edges for real flavor.
03 -
- Mise en place is everything with stir frying, so have every ingredient chopped, measured, and within arm reach before you turn on the heat because there is no pausing once you start.
- A screaming hot wok is your best friend here, so let the pan preheat longer than you think it needs to and you will be rewarded with that elusive smoky wok hei flavor.