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This is our go-to easy-to-prep and even easier-to-make stir fry. I often make Asian Ramen stir fry on the side burner of our gas grill using a wok, but you can make it on the stovetop just as easily. The marinated chicken is packed with flavor, and comes out nice and tender and juicy. The noodles are simple, fast, and less hassle than rice. For the vegetables, well, they vary with whatever we can find at the market.
Longer Cooking Vegetables Fry First
The key to our easy Asian Ramen stir fry is the order in which you cook the vegetables. Don’t get me wrong, it’s not complicated. Just start with the vegetables that take longer to cook, usually the harder ones. You know the culprits: broccoli, cauliflower, onion and the like.
Quick Cooking Vegetables Fry Next
Then add in the quicker cooking ones. The softer ones. And don’t overcook any of them. You want just a bit of a ‘bite’ to them. I like to separate mine into two different bowls. Long-cooking ones in one bowl. And yep, you guessed it, shorter-cooking ones in another. That way I don’t have to think real hard once I get the cooking party going!
Chicken Is Last
I always cook the chicken last, even though it could be first instead. I like it to be nice and hot since I don’t want to serve cold chicken. You can actually cook it ahead of time and just warm it real quick before serving.
With the addition of Japanese barbecue sauce you’ll find yourself enjoying every bite just like we do.
Easy Asian Ramen Stir Fry
Ingredients
For the Ramen
- 1 package Ramen noodles flavoring package saved for other uses
For the chicken
- ⅔ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh ginger minced
- 1 tablespoon garlic minced
- ¼ teaspoon red pepper flakes or more, to taste
- 2 large chicken breasts boneless, skinless, cut into bite-sized pieces
- 1 tablespoon sesame oil
For the stir fry
- 2 tablespoons vegetable oil divided, sesame oil can be used also
- 1 small head broccoli broken into florets
- 1 small onion cut into big-sized pieces
- ½ cup snap peas pod strings removed
- 1 small squash cut into bite-sized pieces
- 8 ounces mushrooms sliced if large, whole if small
- 1 tablespoon Japanese Barbecue sauce spicy, if desired, or substitute sesame oil
Instructions
For the Ramen
- Prepare the Ramen noodles per the package instructions but do not use the flavoring packet. Drain and set aside.
For the chicken
- In a medium bowl whisk together the soy sauce, brown sugar and corn starch until smooth. Add in the ginger, garlic and red pepper and stir.
- Add the chicken to the sauce and marinade in the fridge for 15-30 minutes.
For the stir fry
- Note: You can use any vegetables you want. Start stir frying with the vegetables that are harder and will take longer to cook, then add the softer ones that cook quicker.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
- Add the broccoli, onion and whatever long-cooking vegetables you are using and cook until just starting to turn tender, about 3 minutes.
- Add softer vegetables and cook another 2 minutes, stirring. Remove vegetables from the pan.
- Add remaining oil to the wok and heat for 1 minute. Add the chicken and cook, stirring often, until done, about 4 minutes.
- Add in the cooked Ramen noodles, stirring to break them up.
- Add the cooked vegetables and Japanese Barbecue sauce. Stir to heat thoroughly. Serve immediately.
Nutrition
Nutritional values are approximate.