Chicken Ramen Stir Fry

Chicken Ramen Stir Fry is a savory filling dish that takes simple ingredients and combines them for a tasty meal that can be ready in a matter of minutes. My family and I have been eating some form of Ramen style noodles for years. We all have had those days when we just didn’t feel like cooking much or maybe could not afford a four course meal. Ramen noodles are an excellent choice to have on hand that partner with a wide variety of meats and vegetables. This recipe demonstrates how I use a sauce pan to stir fry my noodles with some fresh vegetables and tender chicken. I absolutely love to have fresh slightly crunchy vegetables with my noodles and my family appreciates the addition of some tasty protein like chicken. This is a personal recipe I have been using for years. My teenagers cook it about as good as I do and it is a great “go find something in the kitchen” and eat adventure for the beginners in our lives. A meal like this is affordable and has excellent taste appeal that is worth every bite.

Watch the video and follow the instructions below to be on your way to this affordable Ramen Stir Fry noodle delicious meal experience. Like and share this or any of my recipes you find interesting form the growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all of the latest eatfoodlicious publications. Affordable, tasty and very filling is what this Ramen Sir Fry noodles recipe provides. Add a few lovely garnishes to enhance your presentation and this meal will be a recurring selection at your dinner table if you haven’t tried it already. Leave a comment and let us know what you like to add to your Ramen Stir Fry Noodles or if you liked this recipe. Thanks for visiting and see you again soon!

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In a small bowl: combine all the sauce ingredients and mix. Set aside until ready to use. 

Heat the pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add onion, garlic and cook for 1-2 minutes or until fragrant.

Add meat and cook for 3-4 minutes or until no longer pink.

Add sauce and mix.

Add carrots and cook for 1-2 minutes. Push the meat and vegetables to the side.

Place ramen noodles in the center and add water. Cook for 1 minute, then flip and continue to cook for several minutes until the noodles have softened (use tongs or chop sticks to untangle the noodles). Watch video for reference.

Add chopped bok choy and mix everything together.

Cook for 1-2 minutes until the sauce has reduced to your liking.

Garnish with green onion, sesame seed and chili oil. Serve & enjoy!

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Chicken Ramen Stir Fry

Chicken Ramen Stir Fry is a savory filling dish that takes simple ingredients and combines them for a tasty meal that can be ready in a matter of minutes. 
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Chinese, vietnamese
Servings 2
Calories

Ingredients
  

  • 2 package ramen noodles about 2-3 oz each
  • 2 cups chopped bok choy can substitute for cabbage
  • 1 cup water
  • 2 tbsp olive oil
  • 1 chicken thigh (about 7 oz) skinless, boneless & cut into cubes
  • 1 medium carrots julienned
  • 3 garlic cloves minced
  • ½ onion sliced

Sauce

  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1 tbsp shaoxing cooking wine or dry sherry
  • 1 tsp dark soy sauce

Instructions
 

  • In a small bowl: combine all the sauce ingredients and mix. Set aside until ready to use. 
  • Heat the pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add onion, garlic and cook for 1-2 minutes or until fragrant. Add meat and cook for 3-4 minutes or until no longer pink.
  • Add sauce and mix. Add carrots and cook for 1-2 minutes. Push the meat and vegetables to the side.
  • Place ramen noodles in the center and add water. Cook for 1 minute, then flip and continue to cook for several minutes until the noodles have softened (use tongs or chop sticks to untangle the noodles). Watch video for reference.
  • Add chopped bok choy and mix everything together. Cook for 1-2 minutes until the sauce has reduced to your liking.

Garnish with green onion, sesame seed and chili oil. Serve & enjoy!

    Video

    Keyword best chicken ramen, chicken ramen stir fry, easy chicken ramen, quick and easy ramen noodles, ramen noodles
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    Dan Dan Noodles (Spicy Sichuan Noodles)

    Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. I love to quietly sit and appreciate a small bowl of these noodles with a couple of my favorite vegetable. Partner these with a steamed or blanched to perfection yu choy or bok choy vegetable for a palate cleansing green flavored nectar that spills with every bite. Treat yourself to a pleasant meal with this recipe and have left overs for a light day the next lunchtime. That is my kind of easy to prepare meal.

    A simple dish full of eye appeal and delivers on satisfaction when combating the nature of hunger. Watch the video and follow the instructions below for a pleasantly satisfying Chinese inspired bowl of noodles. Like and share this or any of my recipes from my growing catalogue of meal and presentation suggestions. The pleasant experience that comes from mixing the contents of the strategically arranged bowl will generate a buzz of excitement at the table as the family enjoys another eatfoodlicious adventure.

    Sauce ingredients

    In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

    In a medium size bowl: add ground pork.

    Add soy sauce, shaoxing wine & hoisin sauce.

    Mix well.

    Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.

    Add meat and cook for 3-5 minutes or until no longer pink.

    Add sui mi ya cai and mix.

    Turn the heat down to keep warm.

    Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside.

    In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

    Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center) & green onions.

    Mix well.

    Serve immediately and enjoy!

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    Dan Dan Noodles (Spicy Sichuan Noodles)

    Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. 
    No ratings yet
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    Pork & Sui Mi Ya Cai

    • ½ lb ground pork
    • ½ cup sui mi ya cai pickled mustard greens
    • 1 tbsp vegetable or canola oil 
    • 2 tsp hoisin sauce
    • 2 tsp shaoxing cooking wine or dry sherry
    • 1 tsp soy sauce

    Sauce

    • 2 tbsp soy sauce
    • 2 tbsp chili oil
    • 2 tbsp tahini (sesame paste) substitute with creamy peanut sauce
    • 2 tbsp water
    • 2 tsp granulated sugar
    • ½ tsp rice vinegar
    • 1-2 tsp ground sichuan peppers to taste
    • 2 garlic cloves minced

    Serve

    • 14 oz egg noodles dry or fresh
    • 1 lb bok choy yu choy or choy sum
    • 4 green onions chopped

    Instructions
     

    Sauce

    • In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

    Stir Fry

    • In a medium size bowl: combine ground pork, soy sauce, shaoxing wine, hoisin sauce and mix well.
    • Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add meat and cook for 3-5 minutes or until no longer pink. Add sui mi ya cai and mix. Turn the heat down to keep warm.
    • Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside. In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

    Assemble

    • Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center), green onions and mix well (see photo for reference).

    Serve immediately and enjoy!

      Video

      Keyword best dan dan noodles recipe, dan dan noodles, easy dan dan noodles, spicy sichuan noodles
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      Instant Pot Mushroom Pasta

      Rich tasting zest covered fresh parmesan cheese smothering succulent noodles in an easy to follow recipe that is fun to make. The anticipation of the combination of flavors during the preparation of a delicious meal like this is one of my favorite parts of the cooking process. My favorite thing to do is to drink in the pleasant aromas and appreciate the complex flavor profile of a well prepared meal. Mushroom slivers gently providing earth tones in a sophisticated harmony of sensations as the zest of lemon tantalizes the taste while the crisp notes of fresh parmesan finish out the experience with whispers of fruity and nutty expressions that beg for a glass of white wine.  I recommend this for a nice mid day lunch with the vino optional but highly recommended. 

      Watch this visually delicious video for a short demonstration of just how easy the instructions below are to follow. Also take a look at the suggested presentation for your consideration, in the event you are planning something that requires a bit of dress up. Like or share this or any of the recipes from my growing catalogue. Working everyday to provide meal suggestions that meet the eatfoodlicious criteria and hope you decide to follow or subscribe. This recipe demonstrates how user friendly the IP is at making vegetable broth infused noodles, that taste so delicious, you may never prepare pasta noodles with out the pressure cooker again.

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      Ingredients

      Set to sauté high. Add oil, 2 tbsp butter and wait for 1 minute or until the butter has completely melted.

      Add mushrooms and cook for 5-6 minutes or until brown/caramelized.

      Season with salt & pepper. Press the cancel button. Remove the mushrooms and place them in a bowl/plate. Set aside until ready to use.

      Break the noodles in half. Place half of the spaghetti noodles on the bottom. Then layer the second half of the noodles the opposite direction (perpendicular). [I used pot size spaghetti noodles]

      Pour the broth in the cooker. Use a wooden spoon/tongs to gently move the noodles around (this will prevent them from sticking together). Make sure that the noodles are submerged in the liquid.

      Place the lid on. Pressure cook on high for 5 minutes with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. Use tongs and mix the noodles well (this will help to loosen the noodles).

      Add cheese, heavy whipping cream, lemon juice, lemon zest, 2 tbsp butter and mix until everything is well combined.

      Add cooked mushrooms & parsley.

      Mix well

      Transfer a balnanced portion of the pasta to a plate. Sprinkle with more Parmesan cheese. Season with salt & pepper (to taste). Garnish with parsley.

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      Instant Pot Mushroom Pasta

      Moist tender noodles and mushrooms provide an all natural sauce of flavor in this simply easy to follow recipe.
      No ratings yet
      Prep Time 15 mins
      Cook Time 10 mins
      Total Time 25 mins
      Course Main Course
      Cuisine Italian
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 1 lb spaghetti noodles
      • 1 lb mushrooms
      • 4 cups low-sodium vegetable broth
      • ½ cup freshly grated parmesan cheese
      • ½ cup heavy whipping cream
      • ¼ cup fresh parsley chopped
      • 4 tbsp (divided) butter
      • 2 tbsp olive oil
      • 2 tbsp lemon juice about half
      • ½ tsp lemon zest
      • ½ tsp salt
      • ½ tsp black pepper

      Instructions
       

      • Clean, remove the stem and slice the mushrooms.
      • Set to sauté high. Add oil, 2 tbsp butter and wait for 1 minute or until the butter has completely melted.
      • Add mushrooms and cook for 5-6 minutes or until brown/caramelized. Add salt & pepper. Press the cancel button. Remove the mushrooms and place them in a bowl/plate. Set aside until ready to use.
      • Break the noodles in half. Place half of the spaghetti noodles on the bottom. Then layer the second half of the noodles the opposite direction (perpendicular). [I used pot size spaghetti noodles]
      • Pour the broth in the cooker. Use a wooden spoon/tongs to gently move the noodles around (this will prevent them from sticking together). Make sure that the noodles are submerged in the liquid.
      • Place the lid on. Pressure cook on high for 5 minutes with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. Use tongs and mix the noodles well (this will help to loosen the noodles).
      • Add cheese, heavy whipping cream, lemon juice, lemon zest, 2 tbsp butter and mix until everything is well combined. Add cooked mushrooms, parsley and mix.
      • Transfer a balanced portion of the pasta to a plate. Sprinkle with more Parmesan cheese. Season with salt & pepper (to taste). Garnish with parsley.

      Serve immediately and enjoy!

        Video

        Keyword best instant pot mushroom pasta recipe, easy instant pot mushroom pasta recipe, instant pot mushroom pasta, pressure cook mushroom pasta recipe
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        Yaki Udon (Stir Fry Udon Noodles)

        One of my personal favorite things to make for a quick and easy meal is this Yaki Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a Yaki Noodle is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. I keep some Thai peppers in the refrigerator to nibble on while I work my way through a heaping serving. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

        These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house. Watch the video , follow the instructions below to be on your way to yet another eatfoodlicious home cooked featured dish. Feel free to like and share this or anything from my growing catalogue of quick reference recipes with presentation suggestions.

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        Ingredients

        Cook/boil the noodles by following the instructions on the package. Drain and set aside.

        In a small bowl: combine all the sauce ingredients and mix. Set aside.

        Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds.

        Place the meat in and cook for 2 minutes or until no longer pink.

        Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent.

        Add cabbage and cook for 1 minute.

        Place the cooked noodles in the wok/skillet.

        Pour sauce on top of the noodles and mix until well coated.

        Add green onions and mix.

        Optional: add chili oil.

        Mix well.

        Transfer to a plate/bowl.

        Serve immediately and enjoy!

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        Share on social media

        Yaki Udon (Stir Fry Udon Noodles)

        Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. 
        5 from 1 vote
        Prep Time 10 mins
        Cook Time 10 mins
        Total Time 20 mins
        Course Main Course
        Cuisine Asian, Japanese
        Servings 4
        Calories

        Ingredients
          

        • 2 packs pre-cooked udon noodles vacuum-packed
        • ½ lb ground meat pork, beef, chicken, shrimp or vegan
        • 2 cups sliced napa cabbage substitute with green cabbage
        • 1 cup sliced mushrooms white, cremini, shiitake or oyster
        • 2 tbsp canola, vegetable or peanut oil
        • 3 scallions cut into 2" long
        • ½ onion sliced
        • 1-3 tbsp chili oil (to taste) optional

        Sauce

        • 2 tbsp soy sauce
        • 2 tbsp oyster sauce substitute with vegan oyster sauce
        • 1 tbsp honey or brown sugar
        • 1 tbsp mirin substitute with dry sherry or sweet marsala wine
        • 1 tsp rice vinegar substitute with white vinegar

        Instructions
         

        • Cook/boil the noodles by following the instructions on the package. Drain and set aside.
        • In a small bowl: combine all the sauce ingredients and mix. Set aside.

        Stir Fry

        • Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds. Place the meat in and cook for 2 minutes or until no longer pink.
        • Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent. Add cabbage and cook for 1 minute.
        • Place the cooked noodles in the wok/skillet. Pour sauce on top of the noodles and mix until well coated. Add green onions and mix. [Optional: add chili oil and mix]

        Serve immediately and enjoy!

          Video

          Keyword best yaki udon recipe, easy yaki udon recipe, japanese noodles, japanese stir fry udon noodles, stir fry udon recipe, stir fry yaki udon recipe, yaki udon
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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          Instant Pot Fettuccine Alfredo

          Not many dishes quite the sense like warm fettuccine covered in fresh made buttery Alfredo sauce. When I am enjoying this dish all the world around me seems to hold still as the flavors wash through my tastebuds like the relaxing harmony of a favorite song. The rich creamy sauce over tender filling noodles are standalone worth the time. However, if you add a nice side salad and a chilled glass of buttery Chardonnay, you have just made my favorite Sunday Brunch.  This delicious tangled plate of heaven is also a family favorite and will be a hit on any table for any occasion.

          Capture the memories of your next eatfoodlicious meal, not with pictures, but with the sweet tastes and tantalizing aromas of this well made Fettuccine Alfredo. Simply watch the short video and follow the detailed instructions and enjoy this at a table near you. Like and share this or any of my recipes from my growing catalogue. Also, leave a comment to let me know if you enjoyed this or if you just want to talk food.

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          Ingredients

          Pour broth & heavy whipping cream in the IP.

          Add garlic.

          Break the fettuccine noodles in half.

          Submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.

          Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

          Add parmesan cheese and mix until the cheese is nearly melted.

          Add Parmigiano-Reggiano and mix until the cheese is nearly melted.

          Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).

          Serve with more cheese, salt & pepper.

          Enjoy!

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          Instant Pot Fettuccine Alfredo

          No ratings yet
          Prep Time 5 mins
          Cook Time 10 mins
          Total Time 15 mins
          Course Main Course
          Cuisine Italian
          Servings 3
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 8 oz Fettuccine noodles
          • 2 cups unsalted or low-sodium vegetable broth
          • 1 cup heavy whippping cream
          • ½ cup Parmesan cheese shredded
          • ½ cup Parmigiano-Reggiano shredded
          • 4 tbsp unsalted butter or salted butter
          • ½ tsp garlic powder
          • salt & pepper to taste

          Instructions
           

          • Pour broth, heavy whipping cream & garlic into the instant pot.
          • Break the fettuccine noodles in half and submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.
          • Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
          • Mix the noodles.
          • Add parmesan cheese and mix until the cheese is nearly melted.
          • Add Parmigiano-Reggiano and mix until the cheese is nearly melted.
          • Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).

          Serve with more cheese, salt & pepper. Enjoy!

            Video

            Notes

            You can double the recipe but keep the same cook time.