Chicken Ramen Stir Fry (Print Version)
30-minute stir-fry of sliced chicken, ramen noodles and crisp vegetables in a savory soy-hoisin glaze.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 12 oz), thinly sliced
→ Noodles
02 - 2 packs (about 6.3 oz) instant ramen noodles, discard seasoning packets
→ 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 tbsp fresh ginger, grated
→ Sauce
09 - 1/4 cup low-sodium soy sauce
10 - 2 tbsp oyster sauce
11 - 1 tbsp hoisin sauce
12 - 1 tbsp honey or brown sugar
13 - 2 tsp sesame oil
14 - 1/4 cup chicken broth or water
15 - 1/2 tsp cornstarch
→ Garnish
16 - 1 tbsp toasted sesame seeds
17 - Additional sliced green onions
# How-To Steps:
01 - Cook the ramen noodles according to the package instructions, omitting any 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. Add a light coating of oil, then arrange the chicken slices in a single layer. Stir-fry for 3 to 4 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
04 - In the same pan, add a bit 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 just tender but still retain their crisp texture.
05 - Return the cooked chicken to the pan. Add the drained noodles and pour the prepared sauce over everything. Toss continuously for 2 to 3 minutes until the noodles are evenly coated and the sauce has thickened.
06 - Remove from heat. Sprinkle with toasted sesame seeds and additional sliced green onions. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce clings to every single noodle strand like it was engineered in a lab for maximum flavor per bite.
- It genuinely takes thirty minutes from fridge to plate, which makes it my undisputed weeknight champion.
02 -
- Do not crowd the wok with chicken because it will boil in its own liquid instead of searing, which I learned the hard way on a night I was rushing to feed six people.
- Prep every single ingredient before the wok goes on the heat because once things start moving, there is no pausing to julienne carrots.
03 -
- Slice everything uniformly thin so every bite delivers the same ratio of chicken, vegetable, and noodle.
- A splash of rice vinegar at the very end brightens the whole dish and makes people ask what your secret is.