I stole this recipe for Chicken Ramen Noodle Stir Fry from damndelicious.net. This tasty stir fry contains instant ramen noodles. Chicken stock, oyster sauce and rice wine vinegar are mixed together in a bowl. Then diced chicken is cooked in a skillet and set aside. Next onion, zucchini and mushrooms are cooked until tender before adding garlic and ginger. The chicken stock mixture is added to the skillet with cooked ramen noodles and the chicken. Everything is stirred together and cooked until warmed. Just be careful to not make the heat too high when using the skillet.

Heat oil in a large skillet over medium heat. Then add 1 lb boneless, skinless chicken breast cut into bite size pieces.

Cook until golden and cooked through, about 4 to 6 minutes; set aside.

Next in a medium bowl, whisk together ⅓ cup chicken stock, ¼ cup oyster sauce and 1 tbsp rice wine vinegar.

In the empty skillet add 1 cup sliced zucchini, 1 cup diced onions and 1 cup sliced mushrooms until tender, about 4 to 5 minutes.

Then stir in 3 minced garlic cloves and 1 tbsp ginger, cook until fragrant about 1 minute. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.

Return the chicken the skillet and toss to coat with the sauce.

Then 2 (3.5 oz) packages instant ramen noodles (without the flavor packets) cooked and drained.

Stir everything together and cook until heated through and covered in sauce about 1 to 2 minutes.

Serve garnished with green onions and sesame seeds.

If you liked this recipe for Chicken Ramen Noodle Stir Fry then you can also try Slow Cooker Beef and Broccoli Ramen, Shrimp Stir Fry Noodles or Beef Lo Mein.

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Chicken Ramen Noodle Stir Fry

This tasty stir fry contains instant ramen noodles. Chicken stock, oyster sauce and rice wine vinegar are mixed together in a bowl. Then diced chicken is cooked in a skillet and set aside. Next onion, zucchini and mushrooms are cooked until tender before adding garlic and ginger. The chicken stock mixture is added to the skillet with cooked ramen noodles and the chicken. Everything is stirred together and cooked until warmed.

Course Entree

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4 people

Ingredients

• 2 packages (3.5 oz) instant ramen noodles, flavor packets discarded
• ⅓ cup chicken stock
• ¼ cup oyster sauce
• 1 tbsp rice wine vinegar
• 1 tsp sriracha
• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 ½ cup broccoli florets
• 1 cup diced sweet onion
• 1 cup diced red pepper
• 1 cup sliced shiitake mushrooms
• 3 cloves garlic minced
• 1 tbsp freshly grated ginger
• 2 green onions thinly sliced
• ½ tsp toasted sesame seeds

Instructions

1. In a large pot of boiling water. Cook ramen noodles until tender, about 3 to 4 minutes; rinse with cold water and drain well.
2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and sriracha.
3. Heat oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4 to 6 minutes; set aside.
4. Stir in broccoli, onion, pepper and mushrooms until tender, about 4 to 5 minutes.
5. Stir in garlic and ginger until fragrant about 1 minute.
6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
7. Stir in noodles and chicken until heated through and covered in sauce about 1 to 2 minutes.
8. Serve garnished with green onions and sesame seeds.

Recipe Notes

Vegetables can be substituted as preferred. I use zucchini instead of broccoli.