Description

This Chicken Ramen Stir Fry Noodles recipe offers a quick, flavorful, and satisfying meal combining tender chicken breast, fresh zucchini, and instant ramen noodles tossed in a savory and slightly spicy stir fry sauce. Perfect for a speedy weeknight dinner, it balances sweet, tangy, and spicy notes with a crunchy texture from fresh green onions and a finishing drizzle of sesame or chili oil.

Ingredients

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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

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Instructions

Prep Ingredients: Measure and prepare all ingredients before cooking, as the cooking process moves quickly. Slice the chicken thinly against the grain, halve and slice the zucchini, chop the garlic and green onions, and break the ramen noodle blocks in half.
Mix Stir Fry Sauce: In a bowl, combine soy sauce, honey or brown sugar, cayenne pepper, chopped garlic, black vinegar, rice wine or sherry (if using), and sweet soy sauce (if using). Stir well to blend all the flavors and set aside.
Heat Oil and Cook Chicken: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over high heat. Once hot, add the thinly sliced chicken with a generous pinch of salt. Stir fry the chicken for about 1 minute until it is partially cooked and starting to brown.
Add Sauce and Zucchini: Pour the prepared stir fry sauce into the skillet with the chicken. Add the sliced zucchini and mix everything thoroughly to ensure the chicken and vegetables are evenly coated with the sauce.
Add Ramen Noodles and Steam: Push the chicken and zucchini mixture to one side of the skillet. Place the broken ramen noodle blocks directly on the skillet surface. Pour ¾ cup water or no salt stock over the noodles, then immediately cover the skillet with a lid to steam the noodles for approximately 2 minutes until softened.
Flip and Break Noodles: Remove the lid and carefully flip the noodles to cook the other side. Use tongs or a spatula to gently separate the softened noodles for even cooking. Continue to cook uncovered for 1 to 2 more minutes.
Combine and Finish Cooking: Separate the noodles fully and mix them through the chicken and zucchini to coat everything evenly with the stir fry sauce. Continue cooking for an additional 1 to 2 minutes if you prefer softer noodles. The dish should have minimal excess liquid and be mostly dry.
Add Green Onions: Reserve about a quarter of the chopped green onions for garnish. Add the remaining green onions to the stir fry and toss briefly during the last few seconds of cooking to incorporate their fresh flavor.
Serve: Remove the skillet from heat. Serve immediately by drizzling sesame oil or chili oil over the dish and garnishing with the reserved green onions to add a fresh crunch and vibrant color.

Notes

Adjust cayenne pepper to control the level of heat according to your preference.
You can substitute zucchini with other quick-cooking vegetables like bell peppers or snap peas based on availability and taste.
Sweet soy sauce and rice wine in the stir fry sauce are optional but enhance the dish with extra depth of flavor.
Using no salt stock or water allows control over the sodium content of the dish.
Breaking the ramen noodle blocks before cooking helps them cook evenly and integrates better with the stir fry ingredients.
Reserving some green onions for garnish adds a fresh crunch and brightens the dish visually and flavor-wise.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 9 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 75 mg