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Chicken Ramen Stir Fry

Chicken Ramen Stir Fry
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A quick, flavorful Chicken Ramen Stir Fry that combines tender chicken, crisp vegetables, and savory seasonings for a delicious meal ready in about 20 minutes. Perfect for busy weeknights or a speedy lunch, this one-pan dish delivers the comforting taste of classic ramen with a fresh stir-fry twist, customizable to suit your preferences.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

Noodles

  • 2 packets instant ramen noodles (discard seasoning packets)

Vegetables

  • 1 bell pepper, sliced
  • 1 large carrot, julienned or thinly sliced
  • 1 cup snap peas
  • 3 green onions, chopped (separate white and green parts)

Seasonings & Oils

  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil, divided
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Optional: chili flakes or sriracha, to taste
  • Optional: toasted sesame seeds, for garnish

Instructions

  1. Prepare the Noodles: Boil the ramen noodles according to package instructions without adding the seasoning packet. Drain and set aside to keep ready for stir-frying.
  2. Cook the Chicken: Heat a splash of sesame oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces, season lightly with salt and pepper, and cook until golden and fully cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
  3. Sauté Aromatics and Veggies: In the same pan, add more sesame oil if needed, then add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Quickly add the chopped bell pepper, carrot, snap peas, and the white parts of the green onions. Stir fry until vegetables are crisp-tender, about 3-4 minutes.
  4. Combine Everything: Return the cooked chicken to the skillet along with the drained noodles. Pour in soy sauce and add chili flakes or sriracha if using. Toss everything well to coat the noodles and chicken evenly in the savory sauce.
  5. Final Touches: Sprinkle the chopped green parts of the green onions and toasted sesame seeds over the top. Give one last toss and serve immediately while hot and flavorful.

Notes

  • Have your vegetables pre-cut to streamline the cooking process.
  • Use high heat for quick cooking and to achieve a wok-seared flavor.
  • Cook ramen noodles just until tender to avoid mushiness upon stir frying.
  • Adjust soy sauce and spice levels to your personal taste preference.
  • This recipe works great with leftover cooked chicken to save time.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing is possible but may change noodle texture; separate noodles and sauce if freezing.
  • Reheat gently with a splash of water to maintain noodle moisture and heat evenly.

Nutrition

Keywords: Chicken ramen stir fry, quick dinner, one-pan meal, stir fry noodles, weeknight meal, easy recipe, Asian stir fry

Find it online: https://marygourmet.com/chicken-ramen-stir-fry/