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Fast, flavorful, and loaded with veggies—this chicken ramen stir-fry will be your new weeknight hero! #quickmeals #ramenrecipes #familydinner
Chicken Ramen Stir-Fry with Veggies
Looking for a lightning-fast, flavor-packed dinner that gets everyone to the table? This Chicken Ramen Stir-Fry with Veggies is your new go-to. Tender chicken, crisp veggies, and springy ramen noodles come together in a savory sauce that’s better (and faster) than takeout.
Perfect for busy weeknights, meal prep, or when you need to use up veggies in the fridge. Plus, it’s all done in one pan—hello, easy cleanup!
1. Yield, Time & Tools
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Tools Needed: Large skillet or wok, medium pot, whisk, tongs
2. Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into thin strips
- Salt and pepper, to taste
- 1 tbsp vegetable oil
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
For the Noodles & Veggies:
- 3 packs ramen noodles (discard seasoning packets)
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or snow peas
- 2 carrots, julienned
- 2 green onions, sliced
- Optional: sesame seeds for garnish
3. Preparation Steps
A. Cook the Chicken
- Season chicken strips with salt and pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until golden and cooked through, 4-5 minutes. Remove and set aside.
B. Stir-Fry the Veggies
- In the same skillet, add bell pepper, snap peas, and carrots.
- Stir-fry 2-3 minutes until crisp-tender.
C. Make the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
D. Cook the Ramen Noodles
- While veggies cook, boil ramen noodles in a pot of water according to package directions (usually 2-3 minutes).
- Drain well.
E. Combine Everything
- Add cooked chicken and drained noodles to the skillet with veggies.
- Pour sauce over everything and toss until well combined and heated through.
F. Serve It Up
- Divide into bowls.
- Top with green onions and sesame seeds, if desired.
4. Tips & Variations
- Use broccoli, mushrooms, or baby corn for veggie swaps.
- Add a splash of sriracha for a spicy kick.
- Substitute chicken with beef strips or shrimp.
- Toss in scrambled eggs for extra protein.
5. Troubleshooting FAQ
Why are my noodles mushy?
Drain promptly and rinse with cold water to stop cooking.
Sauce too salty?
Use low-sodium soy sauce and balance with a bit more honey.
Veggies too soft?
Stir-fry quickly over high heat to keep them crisp.
6. Serving Suggestions
- Serve with a light cucumber salad for crunch.
- Pair with egg rolls or potstickers for a takeout-style meal.
- Leftovers make a great cold ramen salad.
7. Storage and Make-Ahead Instructions
Storage: Store in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a skillet or microwave, adding a splash of water if needed.
Make-Ahead Tips: Chop veggies and mix the sauce up to 2 days ahead.
Freezer Instructions: Not recommended; noodles and veggies can become mushy after thawing.
