A fast, flavorful one-pan stir fry that turns pantry ramen into a complete dinner with juicy chicken, crisp veggies, and a glossy garlic-ginger sauce. Ready in about 25 minutes—better than takeout and easy to customize.
1/4tspred pepper flakes (or 1–2 tsp sriracha), optional for heat
Instructions
Bring a pot of water to a boil. Add ramen and cook 1 minute less than package directions so noodles stay firm. Drain, rinse briefly, and toss with a few drops of sesame oil to prevent sticking; set aside.
In a small bowl, whisk soy sauce, hoisin, oyster sauce (if using), honey or brown sugar, sesame oil, garlic, ginger, and red pepper flakes or sriracha until smooth; set sauce aside.
Heat a large skillet or wok over medium-high. Add 1 tbsp vegetable oil. Add sliced chicken in a single layer; cook 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate.
If the pan looks dry, add a drizzle of oil. Add mixed vegetables and stir fry 3–5 minutes until crisp-tender.
Return chicken to the pan. Add the cooked ramen and pour the sauce over everything. Toss and stir fry 2–3 minutes until the sauce thickens slightly and coats noodles and chicken.
Taste and adjust seasoning (add a splash of soy for salt, a pinch of sugar for balance, or extra chili for heat). Remove from heat.
Garnish with sliced green onions and sesame seeds. Serve hot.