Chicken Ramen Stir Fry

So if you are craving a quick and delicious meal that takes regular ingredients a step above the ordinary, this Simple Chicken Ramen Stir Fry is it! Mix things up, and rescue your taste buds from monotony without a bunch of hassle! Use Ramen, but forget those seasoning packets and instead whip together a quick homemade sauce that you toss with vibrant veggies, and tender chicken.

This one is going to end up on your regular dinner rotation!

• 3 packs of ramen noodles (discard the seasoning packets)
• 2 chicken breasts, thinly sliced
• Salt and Pepper (to taste)
• 2 Tablespoons olive oil
• 4 cups Assorted vegetables (cabbage, bell peppers, broccoli, mushrooms, snap peas, etc.)

For the Homemade Sauce:

• 1/3 cup water
• 2 teaspoons corn starch
• 2 Tablespoons soy sauce
• 1/4 cup hoisin sauce (can sub oyster sauce)
• 1 tablespoon ginger paste or grated ginger
• 1 tablespoon minced garlic
• 1/2 tablespoon sesame seeds
• 1 teaspoon sriracha
• 1/2 cup chicken broth or pasta water (optional)

How to make Easy Chicken Ramen Stir Fry

1. Prepare the Ramen Noodles:
   • Discard the seasoning packets.
   • Bring a large pot of water to a boil.
   • Cook the ramen noodles in boiling water for 3 minutes, until just tender.
   • Reserve 1/2 cup of pasta water
   • Drain and set aside.
2. Make the Homemade Sauce:
   • In a bowl, whisk together sauce ingredients, except pasta water or chicken broth. Set aside.
     
3. Stir Fry the Chicken:
   • Heat a wok or large skillet over medium-high heat.
   • Add 1 Tablespoon olive oil and working in batches, so as not to over-crowd the wok, stir-fry the sliced chicken until fully cooked and browned. Remove from the wok and set aside.
   • Note: If you cut your chicken too thick, you can leave it in the pan while you stir fry the vegetables, in order to help it cook through. So after browning the outside, leave it in the wok, and add in vegetables. If thinly sliced, remove from pan while stir frying veggies so as not to overcook it.
     
4. Sauté Veggies:
   • In the same wok, add other tablespoon of oil, as needed.
   • Add assorted vegetables and stir-fry 3-4 minutes, until the vegetables you select reach your desired level of crisp tenderness.
     
5. Combine Everything:
   • Return the cooked chicken to the wok.
   • Pour the homemade sauce over the chicken and veggies.
   • Stir fry for 1 minute until sauce starts to thicken
   • Add the cooked ramen noodles and toss everything together until well coated and heated through.
   • For a saucier dish, slowly add up to 1/2 cup of pasta water or chicken broth, until desired consistency is reached.
     
6. Serve and Enjoy:
   • Dish out the Chicken Ramen Stir Fry onto plates or into bowls.
   • Garnish if desired, and serve. The best garnish to use is chopped green onions, sesame seeds, or a drizzle of sriracha, if desired.
     

Tips and Tricks for the BEST Ramen Stir Fry

Making a delicious Chicken Ramen Stir Fry is easy with a few tips and tricks to enhance flavor, texture, and make it simple. Here are my top suggestions:

1. Discard the Seasoning Packets:
   • It is so convenient to use those little packages of ramen, but you don’t have to. You can buy unflavored ramen. I just love being able to grab this standard, classic you can get anywhere, and then ditch the seasoning packet. The seasoning packets that come with ramen noodles are usually high in sodium and artificial flavors. Instead, we opt for a simple homemade sauce made from  soy sauce, hoisin sauce, and other easy to find ingredients for better control over taste and nutrition.
2. Prep Ingredients in Advance:
   • This is really key to getting great results. Stir fry is all about quick cooking at higher heat, so streamline your process by having your sauce mixed together and all your ingredients chopped, sliced, and ready to go before you start. This includes vegetables and chicken!
3. Use Thinly Sliced Chicken:
   • Thinly slice your chicken to help it cook quickly and evenly, ensuring that your stir fry is ready in a flash. Note: If you cut your chicken too thick, you can leave it in the pan while you stir fry the vegetables, in order to help it cook through. So after browning the outside, leave it in the wok, and add in vegetables. If thinly sliced, remove from pan while stir frying veggies so as not to overcook it.
4. Vary Your Vegetables:
   • Keep in mind, different vegetables cook at different rates, so stagger adding them to the wok if needed to maintain the best crisp tender texture all around. I love using broccoli, bell pepper, cabbage, and mushroom, and find I can add them all at the same time. But you can use whatever you want, simply add a variety of colorful vegetables for both visual appeal and nutritional value. Some suggestions: Bell peppers, broccoli, carrots, snap peas, cabbage, and mushrooms are all great choices. The biggest tip: be sure to cut them into uniform sizes for even cooking.
5. Create a Flavorful Sauce:
   • I worked hard to make the sauce recipe here universally appealing, but because the sauce is the key to a delicious stir fry, you should really adjust it to your personal preference. Some suggestions include adding some brown sugar if you like a little sweetness, or more sriracha if you like it spicy. If you feel inclined, experiment with the it to find the perfect balance of sweet, savory, and tangy flavors for your liking.
6. Cook Noodles Al Dente:
   • I can’t state this enough! Texture is such an important part of a good stir fry. So be sure to only cook the ramen noodles until just al dente (3 minutes) to prevent them from becoming mushy during the stir fry process. When you drain them, you can then rinse them under cold water to stop the cooking process and prevent clumping. Don’t worry, they heat back up quickly when tossed into the wok.
7. High Heat for Wok Cooking:
   • Use a wok! They are designed specially for this type of cooking. I suggest this Anolon Wok, I have been using mine for years. Heat your wok well before adding ingredients. Stir fry is all about high heat and quick cooking to maintain the crispness of the vegetables and the tenderness of the chicken.
8. Don’t Overcrowd the Wok:
   • Overcrowding the wok can result in steaming instead of stir frying, and you won’t get those caramelized edges, or browned bits on the chicken, which add so much flavor. Cook the ingredients in batches if needed to maintain the desired texture and prevent them from becoming soggy. It is a dance of adding and taking ingredients out of the pan to get perfect cooking, then adding them back in at the end to finish.
9. Garnish for Freshness:
   • Finish the stir fry with fresh garnishes if you would like, like chopped green onions, cilantro, sesame seeds, or a drizzle of extra sriracha for added spice and flavor.
10. Serve Right Away:
    • While leftovers are awesome, this is best served freshly stir fried, while the sauce is still saucy, and the veggies are crisp tender!