An easy noodle stir fry with veggies and chicken tossed in a spicy sauce
This easy chicken and ramen noodle stir fry is one you’ll want to have on regular rotation. You can mix and match the ingredients to your preferences, and it’s a great dish for using up scrap veggies!
How to make this recipe
This has quickly become one of my favorite weeknight meals. With chicken, noodles, and edamame, this stir fry is filling, comforting, and nutritious! I add extra veggies, like sliced bok choy and mushrooms, for even more oomph. The beauty of this recipe–like most stir fry recipes–is that you can add or remove to your heart’s content. I’ll break down what I used and offer some ideas for other veggies you can add to this dish.
What you need
- Fresh or Frozen Ramen: I use Sun Noodle’s ramen. I love the box labeled “kaedama” (meaning “another serving of noodles” in Japanese) because it doesn’t come with sauce. You can’t buy this box on Amazon, but there’s a similar brand that allows you to buy just the frozen ramen without the sauce.
- Ground chicken: You can use any ground meat for this. I’ve made it with beef before, and it’s so good! Ground pork or turkey would also work.
- Sauce: I use a mixture of light soy sauce, sriracha, mirin, white miso, toasted sesame paste, and chili garlic sauce. This creates a nice spicy, lightly sweet, and salty sauce that works perfectly with the noodles.
- Veggies: I use mushrooms, onion, edamame, and sliced baby bok choy. I used a mix of pioppino mushrooms that I bought on a trip, along with oyster mushrooms, but any mushroom variety works. You can also add sliced bell peppers or shredded carrots, diced zucchini, or sugar snap peas. If you don’t have baby bok choy, you could use shredded red or green cabbage instead.
- For serving: I’ve served it with scallions, cilantro, and Thai basil. I usually throw whatever fresh herbs I have in my crisper on top to give it a nice herby finish. You can skip it if you don’t have those in your refrigerator. I also finish with a sprinkle of sesame seeds.
How to make it
- Step 1: Start with the sauce. Whisk all of the ingredients together until smooth.
- Step 2: Cook the noodles.
- Step 3: While you wait for the water to boil, begin the stir fry. Start by browning the chicken and then transferring it to a bowl. Add the onions and cook until translucent. Then, add the mushrooms and cook until lightly browned.
- Step 4: From there, add the frozen edamame. Cook until the ice melts and the edamame is bright green. Add the sliced bok choy and then add the chicken back to the skillet.
- Step 5: From there, pour the sauce over the bok choy and chicken. Bring to a boil. Cook until the bok choy wilts.
- Step 6: Add the cooked noodles to the skillet and toss to coat to warm them back up.
Now you’re ready to serve it up! Transfer the chicken and ramen noodle stir fry to a large serving platter. Finish with fresh herbs of choice and a sprinkle of sesame seeds.
This chicken and ramen noodle stir fry is definitely one of my favorite weeknight wonder meals, and I hope you love it as much as I did! If you make it, please rate the recipe and drop a comment below to let me know what you think of it! I’d love to hear from you.
Chicken and Ramen Noodle Stir Fry
This easy dinner is one you'll want to have on regular rotation. You can mix and match the ingredients to your preferences, and it's a great dish for using up scrap veggies!
Print
Pin
Share on Facebook
Servings: 4
Equipment
Ingredients
Sauce:
- ¼ cup light soy sauce
- 2 tablespoons sriracha
- 2 tablespoons mirin
- 2 teaspoons white miso
- 1 teaspoon toasted sesame paste (or use sesame oil)
- 1 tablespoon chili garlic sauce
Stir fry:
- 1 tablespoon neutral oil
- 1 pound ground chicken
- 1 yellow onion (peeled and sliced)
- 6 ounces oyster mushrooms (or use shiitake, maitake, cremini, or beech; torn or sliced depending on the variety)
- 12 ounces frozen edamame
- 2 heads baby bok choy (trimmed and thinly sliced)
For serving:
- 10 ounces fresh or frozen ramen (or use 8 ounces dry)
- Sesame seeds
- Fresh herbs of choice (such as Thai basil leaves, minced cilantro, or minced scallions)
Instructions
Prepare the sauce:
- Whisk together the sauce until smooth. Taste and adjust the seasonings to your preference. It will seem salty, but this will mellow out once combined with all the ingredients.
Cook the noodles:
- Bring a pot of water to a boil. Cook the noodles according to package directions. Drain, rinse, and set aside.
Brown the chicken:
- As you wait for the water to boil, cook the chicken. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the chicken and season lightly with salt. Cook for 12–15 minutes until completely cooked. Transfer to a bowl.
Sauté the vegetables:
- Add the onion to the skillet and cook until translucent. Add the mushrooms and cook, turning occasionally, for 7–8 minutes until browned.
- Add the frozen edamame. Cook, breaking up the frozen pieces, for 5–6 minutes until the edamame is bright green.
- Add the sliced bok choy. Return the chicken to the skillet and pour the sauce on top. Bring to a boil and toss to coat. Cook for 3–5 minutes until the bok choy is wilted.
Finish the noodle stir fry:
- Add the noodles to the skillet and toss to coat for 1–2 minutes to warm them up. Turn off the heat.
To serve:
- Transfer the noodles to a large serving bowl. Serve with fresh herbs on top and a sprinkle of sesame seeds. Enjoy!
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!
