Description

This Chicken Ramen Stir Fry Noodles recipe is a flavorful and quick-to-make dish combining tender chicken breast, fresh zucchini, and instant ramen noodles tossed in a savory, slightly spicy stir fry sauce. Perfect for a weekday dinner, it features a balance of sweet, tangy, and spicy notes, enhanced by garlic and a touch of vinegar, finished with fresh green onions and a drizzle of aromatic 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 to ensure everything is at hand for a smooth cooking experience.
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 to allow the flavors to meld.
Heat Oil and Cook Chicken: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over high heat. Once the oil is hot, add the thinly sliced chicken breast along with a pinch of salt. Stir fry the chicken for about 1 minute until it’s partially cooked and slightly browned on the edges.
Add Sauce and Zucchini: Pour the prepared stir fry sauce over the chicken in the skillet. Add the sliced zucchini and toss everything together to evenly coat the ingredients and meld the 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 noodle halves directly on the skillet surface. Pour 3/4 cup of water (or no salt stock) over the noodles and immediately cover with a lid to allow the noodles to steam for approximately 2 minutes until they soften.
Flip and Break Noodles: Remove the lid and carefully flip the ramen noodles to cook the other side. Use tongs or a spatula to gently separate the softened noodles so they cook evenly. Continue cooking 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 coated evenly with the stir fry sauce. Continue cooking for 1 to 2 more minutes if you desire softer noodles. The dish should be mostly dry with no excess liquid remaining in the skillet.
Add Green Onions: Reserve about 1/4 of the chopped green onions for garnish. Add the remaining green onions to the stir fry and toss to combine during the last few seconds of cooking to maintain their fresh flavor and slight crunch.
Serve: Remove the skillet from heat and serve the stir fry immediately. Drizzle sesame oil or chili oil over the top and garnish with the reserved green onions for a fresh, vibrant finish.

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.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 7 g
Sodium: 900 mg
Fat: 14 g
Saturated Fat: 2.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 70 mg