A simple 5 ingredient Asian sauce, a couple veggies and juicy pieces of chicken all tossed together with cooked ramen noodles is what it takes to create this incredibly delicious stir fry!
The Best Chicken Ramen
I’m always looking for ways to pack tons of flavor into relatively quick and simple meals and this Chicken Ramen Stir Fry achieves that in spades. It combines tender juicy chicken, a spicy and savory sauce so good you’ll be tempted to lick the bowl clean, and crunchy veggies all spooned atop a bed of ramen noodles. I like to sprinkle lots of green onion and sesame seeds on top for a weeknight meal ready in a flash. This is a great versatile meal where you can literally use any type of meat or vegetables you want. Simply buy the ramen packages, toss out the seasoning pouches, we don’t need those and let’s get cooking! Now before you guys begin to comment, I know this recipe is far from an authentic Asian dish. But just because it isn’t authentic, it doesn’t mean we can’t still have fun with Asian inspired flavors! If you’re looking for something easy and comforting to curl up on the couch with, this stir fry will deliver all you need and more. So much more!
Ingredient Notes
Noodles – I used 3 packages of ramen noodles at 3 oz each. Be careful if you use rice noodles as they break easier. Toss out the seasoning pouches. Sauce – Soy sauce, sesame oil, oyster sauce, honey, and sriracha. You can use hoisin sauce instead of oyster sauce. Also, I always use low sodium soy sauce, a personal preference, but these meals usually pack a lot of sodium, so if I can cut down the sodium a bit, I’ll take it. Butter – Again I always use unsalted because I want to control the sodium in this dish. Chicken – I used chicken breast today sliced thin but you can use thighs if that’s all you have on hand. Veggies – Bell pepper and shredded napa cabbage. Napa cabbage is a Chinese cabbage, but you can use regular cabbage as well. Garlic – Use as much or little as you like. Seasoning – Just pepper today, we’re getting enough salt from our sauce. Green onion – Sliced up thin to be incorporated right at the end of our dish. Sesame seeds – A totally optional but totally delicious garnish that packs some extra protein. Plus it always makes your dishes look so much better.
How To Make Chicken Ramen Stir Fry
What Else Can I Use In A Ramen Stir Fry?
The beauty of this dish is that it really is a blank canvas for throwing in any veggies or meats you have lying around and want to use up. I’ve included a list below of additional ingredients that will pair perfectly with this sauce and the noodles but feel free to have fun with it and add whatever you’d like!
Leftovers
Allow the stir fry to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.
Freezer
You can freeze this recipe! Just prepare your meat veggies and allow them to cool completely before storing in an airtight container in the freezer for up to 3 months. Reheat in the microwave or on the stove when ready to eat. Cooked ramen noodles don’t freeze well so cook them when you’re ready to serve your stir fry.
More Quick Asian Recipes:
Sesame Noodles Mongolian Beef Ramen Noodles Ramen Carbonara Hoisin Beef Noodles Easy Chicken Stir Fry Asian Style Pepper Steak Thai Chicken Ramen Pepper Chicken Stir Fry Cashew Chicken Stir Fry Singapore Noodles
