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Unlock a Weeknight Masterpiece: The Ultimate Chicken Ramen Stir Fry Guide

Unlock a Weeknight Masterpiece: The Ultimate Chicken Ramen Stir Fry Guide
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This Chicken Ramen Stir Fry is a quick and flavorful fusion dish that brings together the comfort of ramen noodles and the vibrant flavors of a stir fry. Ready in just 30 minutes, it’s perfect for busy weeknights or anytime you crave a tasty Asian-inspired meal.

 

 

 

Ingredients

Scale

  • 2 packages (6 oz each) ramen noodles, seasoning packets discarded

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces

  • 2 tbsp vegetable oil

  • 1 red bell pepper, sliced

  • 1 cup snap peas

  • 1 carrot, julienned

  • 3 cloves garlic, minced

  • 1 tbsp ginger, minced

  • 3 green onions, sliced (white and green parts separated)

  • ¼ cup soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp sesame oil

  • 1 tsp sugar

  • ¼ tsp white pepper

Instructions

  1. Prepare the Sauce

    • In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.

  2. Cook the Chicken

    • Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.

    • Add chicken pieces and stir-fry until golden brown and cooked through, about 5–6 minutes.

    • Remove chicken from the pan and set aside.

  3. Cook the Vegetables

    • In the same pan, add the remaining oil. Stir-fry bell pepper, snap peas, and carrot for 2–3 minutes until crisp-tender.

    • Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until fragrant.

  4. Cook the Ramen Noodles

    • Bring a pot of water to a boil and cook ramen noodles for 2 minutes (slightly undercooked). Drain well.

  5. Combine Everything

    • Add the cooked chicken back to the pan with the vegetables.

    • Toss in the cooked ramen noodles and prepared sauce. Stir-fry everything together for 2–3 minutes until well combined and heated through.

  6. Garnish and Serve

    • Sprinkle with the green parts of the sliced green onions and serve hot.

Notes

  • Slightly undercooking the ramen ensures it doesn’t get mushy when stir-fried.

  • Swap chicken thighs for chicken breast if you prefer leaner meat.

  • Add a splash of sriracha or chili flakes for extra heat.

  • Use any mix of vegetables you like—broccoli, baby corn, or mushrooms work great.

Find it online: https://biteseason.com/unlock-a-weeknight-masterpiece-the-ultimate-chicken-ramen-stir-fry-guide/

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