Ramen Noodle Stir Fry

This fast and easy Ramen Noodle Stir Fry is a satisfying main dish brimming with tender chicken, crunchy veggies, homemade stir-fry sauce and favorite instant noodles. It’s perfect for busy weeknights and is a meal the whole family will love! Can be made with regular or gluten-free ramen noodles.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 483kcal

Author Toni Dash

Ingredients

For the Sauce

¼ cup chicken stock regular or low sodium
¼ cup soy sauce regular or gluten-free tamari
2 tablespoons oyster sauce
½ teaspoon sriracha
1 teaspoon grated garlic
½ teaspoon grated ginger
½ teaspoon cornstarch

For the Stir Fry

8-9 ounces instant ramen noodles not prepared
1 tablespoon toasted sesame oil
1 pound ground chicken
½ cup chopped onion
½ cup chopped carrots
½ cup snap peas halved
¼ cup sliced green onions
Sesame seeds for garnish

Instructions

For the Sauce

Whisk together the chicken stock, soy sauce, oyster sauce, sriracha, garlic, ginger, and cornstarch.
¼ cup chicken stock, ¼ cup soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sriracha, 1 teaspoon grated garlic, ½ teaspoon grated ginger, ½ teaspoon cornstarch
Set aside until ready to use.

For the Stir Fry

Bring a large pot of water to boil. Add the ramen noodles and cook according to the package directions (discard the flavor packet; do not use). Drain the noodles and rinse them until cold water.
8-9 ounces instant ramen noodles
Heat a large skillet (non-stick recommended) or wok over medium heat. Add the sesame oil and ground chicken.
Cook the chicken, breaking it up as you stir, for 2-3 minutes or just until it begins to turn pale white and no longer pink.
1 tablespoon toasted sesame oil, 1 pound ground chicken
Add the onion and carrots. Stir and cook the vegetables with the chicken for an additional 4-5 minutes, or until the carrots are tender and the chicken is beginning to crisp.
½ cup chopped onion, ½ cup chopped carrots
Reduce the heat to medium-low and add the sauce to the chicken (if the cornstarch settles to the bottom, whisk the sauce before adding it to the pan).
Add the snap peas and ramen noodles. Stir until the sauce evenly coats the chicken, vegetables, and noodles.
½ cup snap peas
Remove the pan from the heat and top with the green onion. Serve immediately, garnished with sesame seeds.
¼ cup sliced green onions, Sesame seeds

Notes

Variations

Using different protein. This recipe is very flexible to swap in your choice of protein. You could substitute ground turkey, ground beef, ground pork or even crumbled tempeh.

Using different vegetables. You can add or swap in other favorite vegetables. They should be in a small size to cook in the same amount of time as the other ingredients. Small broccoli florets, chopped bok choy, sliced water chestnuts, chopped red bell peppers, chopped napa cabbage, sliced canned bamboo shoots are all other options.

Storing leftovers

Store any leftovers in an airtight container in the refrigerator for 2 days. Reheat before serving.

Nutrition