I feel like ramen is one of those universal foods that everyone has had in their life at least once. I grew up with the classic ramen…before it was cool and trendy in the United States. The “classic ramen”, meaning you put the noodles in some boiling hot water and add the salty packet that comes with it lol. Two minutes later and it was done! Those were the days, right 90’s kids? Bottom line is that ramen is a fast and easy meal option for everyone. Whether you are a poor college kid, a busy mom, or a high school kid home alone with nothing to eat. Ramen is your answer.
I make ramen stir fry all the time for my husband, son and I. It’s perfect for those long weeks when your bank account is running low. It makes a ton of food for super cheap. Plus, it’s even great leftover. I usually add whatever vegetables I have in the fridge! Make it work with what you’ve got!
Some veggie options include:
Broccoli, Snap peas, Onion, Carrot, Cabbage, Kale, Bell peppers, Jalapeño, Zucchini, Bok Choy
My stir fry recipe is so easy even a beginner cook can make this no problem. My only tip would be to not soak the ramen for too long before adding it to the wok. The pre soak is simply to loosen up the noodles, not cook them. They should still be slightly stiff when added to the hot wok. If you soak them too long then the ramen will essentially turn mushy by the time you finish the recipe. So keep this in mind when soaking/cooking your noodles!
BTW: If you do not own a wok, don’t sweat it. You can also use a large pot or a large cast iron skillet.
CHICKEN AND VEGGIE RAMEN NOODLE STIR FRY
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
For stir fry:
- 3 packages ramen noodles, discard the seasoning packet
- 1 chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 1 piece celery, small dice
- 1/2 small yellow onion, large dice
- 1/2 large carrot, thinly diced
- 2 leaves flat leaf kale, stem removed and large chop
- 2 scallions, thinly sliced
- 1/4 cup roasted peanuts, chopped
- 2 tbsp basil, chiffonade
For sauce: Mix together
- 2 inches fresh ginger, skinned and minced
- 2 cloves garlic, minced
- 1/4 cup water
- 1/2 cup soy sauce
- 2 tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tbsp sambal oeleck, more or less to taste (can omit)
- 1 tsp sesame oil
- Place ramen in a large bowl and soak in hot water for 3-5 minutes, until loosened up but still slightly stiff. Do not over soak.
- Heat a large wok to medium high heat (or large pot/cast iron skillet).
- Add in vegetable oil and chicken. Cook until chicken is about half way cooked through.
- Add in the vegetables and cook until slightly tender.
- Add in ramen noodles and sauce. Mix around and allow the noodles to cook through. After cooked through and all the sauce is soaked up, turn off the heat. (The chicken and vegetables should also be cooked and tender at this point).
- Add in peanuts, scallions and basil. Mix.
- Serve hot with extra scallions!