How long should ramen soak in hot water before using in this recipe?

For Chicken Ramen Stir Fry, instant ramen typically needs 3–4 minutes of soaking. Drain well to prevent soggy results in stir-fries.

What is the best seasoning to put on ramen?

A balanced mix of soy sauce, sesame oil, garlic, and ginger builds a savory base. Add oyster or hoisin for depth.

Do you add spices before or after hot water in ramen?

For stir-fries, add spices and sauces after cooking and draining. Simmer briefly to coat.

What spices go well in chicken ramen?

Ginger, garlic, sesame oil, white pepper, and a touch of chili work well. Optional five-spice blends can also enhance depth.

Chicken Ramen Stir Fry is 30-Min Quick Easy Irresistible.

Name: Chicken Ramen Stir Fry is 30-Min Quick Easy Irresistible.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 packs instant ramen noodles (discard seasoning); 1 lb boneless skinless chicken thighs, thinly sliced; 1 tbsp sesame oil; 2 tbsp soy sauce; 1 tbsp oyster sauce (or hoisin as alternative); 1 tbsp sriracha (optional for heat); 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 cup broccoli florets; 1 red bell pepper, thinly sliced; ½ cup shredded carrots; 2 green onions, sliced (for garnish); Sesame seeds (optional, for garnish)

Description

Chicken Ramen Stir Fry: A quick, crave-worthy weeknight meal with juicy chicken, crisp veggies, and saucy ramen noodles, ready in 30 minutes.

Ingredients

Scale

2 packs instant ramen noodles (discard seasoning)
1 lb boneless skinless chicken thighs, thinly sliced
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin as alternative)
1 tbsp sriracha (optional for heat)
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 cup broccoli florets
1 red bell pepper, thinly sliced
½ cup shredded carrots
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

Instructions

Cook ramen noodles according to package directions (without seasoning). Drain and set aside.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add sliced chicken and cook until browned and cooked through, about 5–7 minutes.
Add garlic and ginger; sauté for 1 minute until fragrant.
Toss in broccoli, bell pepper, and carrots. Stir-fry for 4–5 minutes until veggies are tender-crisp.
Stir in soy sauce, oyster sauce, and sriracha. Mix well to coat everything evenly.
Add cooked ramen noodles to the skillet. Toss to combine and heat through.
Garnish with green onions and sesame seeds before serving.

Notes

Note: Drain ramen well after boiling to avoid soggy noodles in the stir-fry.
Note: Discard the seasoning packets that come with the ramen to control sodium and flavor.
Tip: For a sweeter sauce, substitute hoisin for oyster sauce or add a teaspoon of honey.
Spice level: Increase or decrease sriracha to taste.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving (of 4)
Calories: 480
Sugar: 6 g
Sodium: 450 mg
Fat: 20 g
Saturated Fat: 2 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 6 g
Protein: 34 g
Cholesterol: 140 mg

Keywords: Chicken Ramen Stir Fry, ramen stir fry, quick chicken dinner, 30-minute dinner, weeknight meal, noodles and chicken, Asian stir-fry