Chicken Ramen Stir Fry (Print Version)
Tender chicken, crisp vegetables and ramen tossed in a savory soy-hoisin sauce, ready in 30 minutes.
# What You’ll Need:
→ Protein
01 - 2 boneless skinless chicken breasts (about 12 oz), thinly sliced
→ Noodles
02 - 2 packs (about 6 oz) instant ramen noodles, seasoning packets discarded
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 2 medium carrots, julienned
06 - 2 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
→ Sauce
09 - 1/4 cup low-sodium soy sauce
10 - 2 tablespoons oyster sauce
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon honey or brown sugar
13 - 2 teaspoons sesame oil
14 - 1/4 cup chicken broth or water
15 - 1/2 teaspoon cornstarch
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - Additional sliced green onions
# Steps:
01 - Cook the ramen noodles according to package directions, discarding the included seasoning packets. Drain thoroughly and set aside.
02 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, chicken broth, and cornstarch until smooth and well combined.
03 - Heat a large wok or skillet over medium-high heat with a light coating of oil. Arrange the chicken slices in a single layer and stir-fry for 3 to 4 minutes until golden brown and cooked through. Transfer to a plate and set aside.
04 - In the same pan, add a splash more oil if needed. Toss in the garlic, ginger, bell pepper, snap peas, and carrots. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
05 - Return the seared chicken to the pan. Add the drained noodles and pour the sauce over everything. Toss vigorously for 2 to 3 minutes until the noodles are evenly coated and the sauce has thickened to a glossy finish.
06 - Remove from heat. Scatter toasted sesame seeds and additional sliced green onions over the top. Serve immediately while hot.
# Expert Tips:
01 -
- It transforms humble instant ramen into something that tastes like you spent far more time than you actually did.
- The sauce hits every note, salty, sweet, a little nutty from the sesame oil, and clings to every strand of noodle like it was made for it.
- You probably have most of these ingredients in your kitchen right now, which means dinner is shockingly close.
02 -
- Do not overcook the noodles during the boiling step because they will cook again in the wok and nobody likes mushy ramen.
- Crowding the pan with too much chicken at once causes steaming instead of searing, so work in batches if your wok is on the smaller side.
- The sauce thickens fast once the cornstarch activates, so have everything ready to go before you pour it in.
03 -
- Prep every single ingredient before you turn on the stove because once the wok is hot this moves faster than you expect and you will not have time to mince garlic mid stir fry.
- A tablespoon of rice vinegar splashed in at the very end brightens the whole dish and cuts through the richness in a way that will make people ask what your secret is.