Chicken Ramen Noodle Stir Fry – A fast, easy, and budget-friendly meal you can enjoy at home instead of ordering take-out. This ramen noodles and chicken stir-fry is delicious and features the best and easiest stir fry sauce ever. The secret to this easy stir-fry recipe? Toss those sodium-packed flavor packets that come with quick-cooking ramen and make the best and easiest stir-fry sauce ever from scratch. This easy chicken ramen stir-fry recipe takes only 25 minutes from start to finish and is perfect for lunch or dinner. Enjoy!
Ingredients list for the Chicken Ramen Noodle Stir Fry
- 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
- 1/3 cup low-sodium chicken stock
- 1/4 cup low-sodium soy sauce
- 1 teaspoon Sriracha, or more, to taste
- 1/2 tablespoon vegetable oil
- 1 teaspoon unsalted butter
- 1 tablespoon toasted sesame oil
- 1 pound ground chicken or ground turkey
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 green onions, thinly sliced
- 1/2 teaspoon toasted sesame seeds
Directions
1. To make chicken ramen noodle stir-fry: In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain thoroughly in a colander.
2. Heat 1/2 tablespoon vegetable oil and 1 teaspoon butter in a large skillet or dutch oven over medium heat. Add ground chicken and onion, and cook until chicken has browned, about 3-5 minutes, making sure to crumble the meat as it cooks; drain excess fat.
3. Stir in garlic, ginger, soy sauce, Sriracha, and sesame oil. Stir-fry until fragrant, about 1 minute.
4. Stir in the chicken stock, scraping any browned bits from the bottom of the skillet.
5. Stir in the cooked and drained ramen noodles until heated through and evenly coated in the sauce, about 1-2 minutes.
6. Serve the chicken ramen noodle stir fry immediately, garnished with green onions and sesame seeds, if you like. Enjoy!
Tips for the chicken ramen noodles recipe
- Don’t skip the sesame oil. It really adds a nice depth of flavor!
- You shouldn’t need to add any salt at all. The soy sauce and chicken stock should bring enough saltiness – even if they are labeled “low-sodium”.
Optional add-ins for the chicken ramen stir fry
This chicken ramen stir-fry is super versatile you can use any veggies you have in your refrigerator and want to use up. Here’s a quick list to fuel your inspiration: broccoli, carrot, mushrooms, zucchini… Chopped peanuts will also add some crunch, flavor, and protein!
How long to store the chicken ramen stir-fry leftover?
This chicken ramen stir-fry keeps for up to 3 days in an airtight container stored in your refrigerator. Reheat gently in the microwave or on the stove with a few drops of water to loosen the sauce.
More stir-fry recipes you might like
- 15-Minute Pepper Steak Stir-Fry
- Healthy Chicken Stir-Fry with Broccoli and Bell Pepper
- Creamy Broccoli and Cauliflower Stir-Fry with Sun-dried Tomatoes
- Spicy Tahini Tofu Stir Fry
Reviews (1)
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Shawn
2021-11-01 19:33:33
This was missing something and my son and hubby have different tastes so I made come changes after tasting this. Like the recipe suggested adding veggies I added onion, baby bell peppers, sliced zucchini, shredded carrot and chopped fresh broccoli. I added a touch of brown sugar when I added the broth and water. My husband likes spicy so we added sambal oelek once plated and it was perfect. Thank you for the great recipe, especially for ground chicken.
