Go Back
Print

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.