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Chicken Ramen Stir Fry

Quick, savory chicken stir-fry tossed with ramen noodles and a flavorful sesame-oyster sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 9 oz ramen noodles
  • 2 tablespoons butter (unsalted)
  • 2 boneless chicken breasts chicken breasts sliced thin
  • 1/2 teaspoon black pepper or to taste
  • 1 red bell pepper sliced
  • 4 cloves garlic minced
  • 2 cups napa cabbage shredded
  • 1/2 cup green onion sliced
  • sesame seeds optional, for garnish
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 2 tablespoons riracha

Instructions

  • Cook the ramen noodles according to package instructions in a large pot, then reserve 1 cup of the cooking water and drain the noodles.
  • In a small bowl, whisk together soy sauce, oyster sauce, sriracha, honey, and sesame oil until smooth to make the sauce.
  • Heat the 12-inch skillet over medium heat and melt the butter.
  • Add the sliced chicken to the skillet, season with half the pepper, and cook until browned on one side, about 3–4 minutes; flip, season the other side with the remaining pepper, and cook until cooked through, about 3–4 more minutes.
  • Add the sliced red bell pepper to the skillet and cook 2–3 minutes until slightly softened.
  • Stir in the minced garlic and cook 30–45 seconds until fragrant.
  • Add the shredded napa cabbage and cook about 2 minutes until wilted and starting to brown.
  • Toss in the cooked ramen noodles and pour the prepared sauce over everything; add a splash of the reserved cooking water as needed to loosen and help coat the noodles.
  • Stir in the sliced green onions, cook for 1 minute more to heat through, then remove from heat.
  • Serve hot, sprinkled with sesame seeds if using.

Equipment

  • 12-inch cast iron skillet
  • Large Pot
  • small bowl
  • whisk or fork

Notes

  • Oyster sauce is a thick, sweet condiment commonly used in Chinese cooking.
  • Hoisin sauce can substitute for oyster sauce if preferred.
  • Reserve 1 cup of noodle cooking water to adjust sauce consistency.
  • Slice chicken thinly for quick, even cooking.
  • Sesame seeds are optional for garnish.