Print

Easy Ramen Noodle Chicken Stir-Fry Bowl: Best 20-Minute Dinner

ramen noodle chicken stir-fry - featured image
Print Recipe

This Easy Ramen Noodle Chicken Stir-Fry Bowl is a quick and satisfying weeknight dinner that comes together in just 20 minutes. Crunchy ramen noodles, tender chicken, and crisp vegetables are tossed in a savory sauce for a meal that’s both comforting and delicious.

Ingredients

Scale
  • 1 pound chicken breast, sliced into thin strips
  • 2 packages (3 ounces each) instant ramen noodles, seasoning packets discarded
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 cups mixed vegetables (bell peppers, broccoli florets, shredded carrots, snap peas)
  • 3 stalks green onions, sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish (optional)
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup chicken broth

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, red pepper flakes (if using), and chicken broth. Set aside.
  2. Prep the chicken and vegetables: Slice the chicken breast into thin strips, about ¼-inch thick. Chop the bell peppers into thin strips, cut the broccoli into small florets, and shred the carrots. If using snap peas, trim the ends. Set everything aside in separate piles.
  3. Crush the ramen noodles: Place the ramen noodle blocks in a zip-top bag and gently crush them with your hands or a rolling pin into bite-sized pieces (about the size of a nickel).
  4. Cook the chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Once the oil is shimmering, add the chicken strips in a single layer. Cook undisturbed for 2 minutes until golden brown on one side, then stir-fry for another 2-3 minutes until cooked through. Transfer the chicken to a plate and set aside.
  5. Sauté the aromatics: Reduce the heat to medium-high and add the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
  6. Cook the vegetables: Add the mixed vegetables to the wok. Stir-fry for 3-4 minutes until they are tender-crisp. If using frozen vegetables, cook for an extra minute.
  7. Add the ramen noodles: Push the vegetables to the sides of the wok, creating a well in the center. Add the crushed ramen noodles and pour the prepared sauce over them. Stir everything together, ensuring the noodles are coated in the sauce. Cook for 2-3 minutes, stirring frequently, until the noodles soften and absorb the sauce.
  8. Combine everything: Return the cooked chicken to the wok. Toss everything together until the chicken is heated through and the noodles are tender but still have a bit of bite. If the mixture seems dry, add a splash of chicken broth or water.
  9. Garnish and serve: Remove from heat. Sprinkle with sliced green onions and sesame seeds. Serve immediately.

Notes

For best texture, use square blocks of ramen, not cup noodles. Prep all ingredients before starting to cook. High heat is essential for stir-frying; do not overcrowd the pan. Taste and adjust sauce before serving. Leftovers keep for up to 3 days in the refrigerator; reheat in a hot skillet with a splash of broth.

Nutrition

Keywords: ramen noodle stir-fry, chicken stir-fry, quick dinner, 20-minute meal, weeknight dinner, easy stir-fry

Find it online: https://lenatable.com/easy-ramen-noodle-chicken-stir-fry-bowl-best-20-minute-dinner/