Chicken and Vegetable Ramen Stir Fry

3.67 from 3 votes

Chicken and Vegetable Ramen Stir Fry

This Chicken and Vegetable Ramen Stir Fry is a quick and easy meal you can enjoy any time of day-- ramen noodles, ground chicken, and mixed vegetables all tossed in a rich soy glaze.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: Asian

Keyword: stir fry

Servings:

Calories: 187kcal

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