If you’re looking for a quick and easy weeknight meal, you’ve come to the right place. This chicken and vegetable ramen noodle stir fry has it all– crisp chicken, fresh vegetables, ramen noodles, and a rich, earthy soy glaze.
The Ingredients
Chicken stock thins the sauce and adds even more chicken flavor– but you could substitute it for water if that’s what you have on hand.
Soy sauce adds a salty umami flavor to the sauce.
Oyster sauce adds a rich earthy flavor to the sauce. If you don’t have oyster sauce on hand, you can substitute hoisin sauce (it will be a tad bit sweeter) or gochujang (which will be a bit spicier).
Sriracha adds spice to the sauce. Feel free to use as much or as little as you like.
Garlic and ginger are classic aromatics used in stir frys– i’m using grated so they incorporate smoothly into the sauce.
A little bit of cornstarch helps the sauce thicken into a glaze so it evenly coats the noodles.
I love the size and texture of ramen noodles in this stir fry but you could make this recipe with rice noodles or white rice if you prefer. My favorite ramen noodles are Ocean’s Halo.
Sesame oil helps the chicken brown and adds a nutty flavor to the ramen.
I’m using ground chicken but this recipe would work with beef, pork, or crumbled tempeh!
I’m using onion, carrot, and snap peas because they’re my favorite stir fry vegetables. Feel free to use what you have on hand– thinly sliced bok choy, small broccoli florets, etc.
Green onion adds a bit of freshness to the stir fry. Just make sure to add them last so they don’t wilt too much.
The pRocess
Step one: Make the Sauce
Whisk together the chicken stock, soy sauce, oyster sauce, sriracha, garlic, ginger, and cornstarch.
Set aside until ready to use.
Step two: Saute the Chicken & Vegetables
Heat a large skillet over medium heat. Add the sesame oil and ground chicken. Cook the chicken, breaking it up as you stir, for 3-4 minutes or just until it begins to turn pale white and no longer pink.
Next add the onion and carrots. Stir and cook the vegetables with the chicken for an additional 4-5 minutes, or until the carrots are tender and the chicken is beginning to crisp.
Step Three: Add the Noodles
Reduce the heat to medium-low and add the sauce to the chicken (if the cornstarch settles to the bottom, whisk the sauce before adding it to the pan). Add the snap peas and ramen noodles. Stir until the sauce evenly coats the chicken, vegetables, and noodles.
Remove the pan from the heat and add the green onion. Serve immediately, garnished with sesame seeds.
Storage
Store any leftover ramen in an airtight container in the fridge for up to two days.
The recipe
Chicken and Vegetable Ramen Stir Fry
Ingredients
For the Sauce
- ¼ cup chicken stock or substitute water
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon sriracha or to taste
- 1 teaspoon grated garlic
- ½ teaspoon grated ginger
- ½ teaspoon cornstarch
For the Stir Fry
- 8 ounces dry ramen noodles
- 1 tablespoon toasted sesame oil
- 1 pound ground chicken
- ½ cup diced onion
- ½ cup diced carrots
- ½ cup snap peas halved
- ¼ cup sliced green onions
- Sesame seeds for garnish
Instructions
For the Sauce
- Whisk together the chicken stock, soy sauce, oyster sauce, sriracha, garlic, ginger, and cornstarch.
- Set aside until ready to use.
For the Stir Fry
- Bring a large saucepan of water to boil. Add the ramen noodles and cook according to the package directions. Drain the noodles and rinse them until cold water.
- Heat a large skillet over medium heat. Add the sesame oil and ground chicken. Cook the chicken, breaking it up as you stir, for 3-4 minutes or just until it begins to turn pale white and no longer pink.
- Next add the onion and carrots. Stir and cook the vegetables with the chicken for an additional 4-5 minutes, or until the carrots are tender and the chicken is beginning to crisp.
- Reduce the heat to medium-low and add the sauce to the chicken (if the cornstarch settles to the bottom, whisk the sauce before adding it to the pan). Add the snap peas and ramen noodles. Stir until the sauce evenly coats the chicken, vegetables, and noodles.
- Remove the pan from the heat and add the green onion. Serve immediately, garnished with sesame seeds.
- Storage: Store any leftover ramen in an airtight container in the fridge for up to two days.
Nutrition
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