Ramen Noodle Stir-Fry with Chicken and Vegetables
About This Recipe
Transform a pack of instant ramen into a delicious stir-fry dinner in under 30 minutes. This easy dish combines pan-seared chicken, colorful vegetables, and ramen noodles tossed in a savory sauce. Perfect for weeknights or when you're short on time but want big flavor.
Instructions
Cook the noodles
Boil the instant noodles for 2 minutes until just tender. Drain and rinse with cold water to stop cooking. Set aside.
Stir-fry the chicken
Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add sliced chicken and stir-fry until golden and cooked through, about 5–6 minutes. Remove from pan and set aside.
Cook the vegetables
In the same pan, add remaining oil and sauté garlic for 30 seconds. Add broccoli, bell pepper, and carrot. Stir-fry until tender-crisp, about 4–5 minutes.
Combine and season
Return chicken to the pan, add cooked noodles, soy sauce, oyster sauce, sesame oil, and chili flakes if using. Toss well to coat everything evenly and heat through for 1–2 minutes.
Garnish and serve
Remove from heat and top with green onions. Serve immediately.
Nutrition Information
Ingredients
- 2 packs instant ramen noodles (discard seasoning)
- 2 tbsp vegetable oil
- 2 chicken thighs or breasts, thinly sliced
- 1 cup broccoli florets
- 1/2 red bell pepper, sliced
- 1/2 carrot, julienned
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp chili flakes or sriracha (optional)