Chicken Stir-Fry with Ramen


Stir-fried ramen with chicken or your choice of meat. I use chopsticks to cook this with. Makes it super easy.

chicken stir fry with ramen
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
2 servings


  • 1 (3 ounce) package ramen noodles with seasoning packet

  • 2 tablespoons sesame oil, divided

  • 8 ounces skinless, boneless chicken breast, diced

  • 2 tablespoons oyster sauce

  • 2 tablespoons soy sauce, divided

  • 1 ½ cups frozen mixed vegetables

  • 2 teaspoons freshly grated ginger

  • 2 teaspoons minced garlic, divided

  • ½ teaspoon chili powder


  1. Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.

  2. Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.

  3. Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.

  4. Drain softened ramen noodles, reserving 2 tablespoons soaking water.

  5. Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.

  6. Transfer to serving bowls and top with chicken and vegetable mixture.

Cook's Notes:

The trick is to keep the food moving, the ramen especially.

This recipe is fully customizable. I use soy sauce-flavored ramen. I also replace 1 tablespoon of ramen water with 1 tablespoon of sake. It adds a phenomenal flavor. You can use fresh veggies for best results, but I use Walmart's(R) asparagus veggie medley. If you use fresh veggies I would blanch them for 4 minutes in boiling water, then run under cold water.

For meat, I also use pork bits that you can get in 1 pound quantities from some grocers. Once you trim them you get about 8 ounces but the package is pretty cheap. You can also use boneless, skinless chicken thighs, diced. I haven't tried beef yet since I make this just for me and not my whole family.

Nutrition Facts (per serving)

521 Calories
23g Fat
47g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 521
% Daily Value *
Total Fat 23g 30%
Saturated Fat 7g 35%
Cholesterol 65mg 22%
Sodium 1951mg 85%
Total Carbohydrate 47g 17%
Dietary Fiber 6g 23%
Total Sugars 3g
Protein 32g
Vitamin C 14mg 71%
Calcium 54mg 4%
Iron 4mg 20%
Potassium 522mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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