Description
This Chicken Ramen Stir Fry Noodles recipe is a quick, flavorful dish that combines tender sliced chicken breast, fresh zucchini, and instant ramen noodles in a savory homemade stir fry sauce. Cooked in a single skillet for convenience, it’s perfect for a satisfying meal in under 15 minutes, topped with fresh green onions and a drizzle of sesame oil for added depth.
Ingredients
Units
Scale
For the Stir Fry
- 2 tbsp vegetable oil
- 1 large chicken breast, sliced thin against the grain
- Generous pinch of salt
- 2 small zucchinis (or 1 large zucchini), halved and sliced
- 8 oz instant ramen noodles (about 2 to 3 packets)
- 3/4 cup water or no salt stock
Stir Fry Sauce
- 3 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1/2 tsp cayenne pepper (adjust to taste)
- 2 - 3 cloves garlic, finely chopped
- 2 tsp black vinegar or balsamic vinegar
- 1 tbsp rice wine or sherry (optional, or leftover red wine)
- 2 tsp sweet soy sauce (optional)
To Serve
- 1 tbsp sesame oil or chili oil
- 2 stalks chopped green onions (or 1 large stalk), reserve about 1/4 for garnish
Instructions
- Prep Ingredients: Measure and prepare all ingredients before cooking, as the cooking process moves quickly.
- Mix Stir Fry Sauce: Combine soy sauce, honey, cayenne pepper, garlic, black vinegar, rice wine (if using), and sweet soy sauce (if using) in a bowl. Stir well and set aside.
- Heat Oil and Cook Chicken: Heat 2 tbsp vegetable oil in a large non-stick skillet over high heat. Once hot, add the thinly sliced chicken breast along with a generous pinch of salt. Stir fry the chicken for about 1 minute until partially cooked.
- Add Sauce and Zucchini: Pour the prepared stir fry sauce into the skillet with the chicken. Add the sliced zucchini and mix everything together to combine flavors.
- Add Ramen Noodles and Steam: Break the instant ramen noodle blocks in half. Push the chicken and zucchini mixture to the side of the skillet and place the ramen noodles directly on the skillet surface. Pour ¾ cup water over the noodles and immediately cover with a lid to steam for approximately 2 minutes until noodles soften.
- Flip and Break Noodles: Remove the lid and flip the ramen noodles to cook the other side. Use tongs or a spatula to gently separate the softened noodles. Cook uncovered for an additional 1 to 2 minutes.
- Combine and Finish Cooking: Separate the noodles fully and mix them through the chicken and zucchini so everything is evenly coated with the stir fry sauce. Continue cooking for 1 to 2 more minutes if softer noodles are desired. The dish should be mostly dry with no excess liquid.
- Add Green Onions: Reserve about ¼ of the chopped green onions for garnish. Add the remaining chopped green onions to the stir fry and toss to combine during the last few seconds of cooking.
- Serve: Remove from heat and serve immediately, drizzling the sesame or chili oil over the top and garnishing with the reserved green onions for fresh flavor and color.
Notes
- Adjust cayenne pepper to control the level of heat to your preference.
- You can use either fresh zucchini or substitute with other quick-cooking vegetables like bell peppers or snap peas.
- For the stir fry sauce, sweet soy sauce and rice wine are optional but add extra depth of flavor.
- Use no salt stock or water to control sodium levels if preferred.
- Breaking the noodle blocks before cooking helps them cook evenly and integrates better with the stir fry.
- Reserve some green onions for garnish to add a fresh crunch and vibrant color to the dish.
