I’m all about quick stir fry dinners because they’re easy, you can work a LOT of vegetables into them, and they’re just plain delicious. My newest creation, Crunchy Chicken Ramen Stir Fry, is kind of a new twist on an old favorite Beef and Cabbage Stir fry. This time we’re using chicken instead of beef, using the same light and easy sauce, tons of shredded cabbage and carrots for inexpensive bulk, and some crushed up ramen noodles for crunch. Oh, and I added a drizzle of creamy sriracha mayo because I was feeling a bit #extra. ;)
Quick & Easy Crunchy Chicken Ramen Stir Fry
Can I Skip the Ramen?
Sure! If you’re not the ramen type, this is still a really killer (although slightly less crunchy) stir fry recipe! No hard feelings. You do you.
Same goes for the sriracha mayo topping. While *I* love the contrast of the creamy spicy with the fresh crunch, you don’t have to add it to your stir fry if you’re not into it.
How to Store Your Stir Fry
If you plan to eat some of your stir fry as leftovers, make sure to keep the crunchy crushed ramen noodles separate from the stir fry and just stir them in after the stir fry has been reheated. Same goes for the sriracha mayo topping. Add that after reheating. The cabbage and carrots do get slightly softer after refrigeration and reheating, but I still find it to be quite delicious.
Other Vegetables You Can Add:
The other awesome thing about stir fries is that you can add just about any vegetable that you might have leftover in your fridge. Some other good options would be spinach, broccoli, bell pepper, mushrooms, snow peas. Keep in mind that if you increase the amount of vegetables, you may also want to increase the sauce.
Crunchy Chicken Ramen Stir Fry
Stir Fry Sauce
- 2 Tbsp soy sauce ($0.12)
- 1 Tbsp toasted sesame oil ($0.30)
- 1/2 Tbsp brown sugar ($0.02)
Sriracha Mayo Drizzle (optional)
- 1 Tbsp mayonnaise ($0.09)
- 1 Tbsp sriracha ($0.11)
- 1 boneless, skinless chicken breast (about 2/3 lb.) ($4.08)
- 2 Tbsp cooking oil ($0.08)
- 1 14oz. bag coleslaw mix (shredded cabbage and carrots) ($1.49)
- 2 cloves garlic ($0.16)
- 1 tsp grated fresh ginger ($0.10)
- 3 green onions ($0.30)
- 1 3oz. block ramen noodles (seasoning packet discarded) ($0.25)
- Prepare the sauces first so they're ready to use when needed. In a small bowl stir together the ingredients for the stir fry sauce (soy sauce, sesame oil, and brown sugar). In a separate small bowl stir together the sriracha and mayonnaise.
- Mince 2 cloves of garlic, grate about one teaspoon of fresh ginger, and slice three green onions.
- Without opening the package of ramen, use a rolling pin or mallet to crush the noodles into small pieces. Once crushed, open the package and discard the seasoning packet.
- Chop the chicken into small 1/2-inch pieces.
- Place a large skillet over medium-high heat. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken pieces and sauté until they're cooked through (3-5 minutes). Add the garlic and ginger to the skillet about half way through cooking the chicken.
- Once the chicken is cooked through, add the coleslaw mix (shredded cabbage and carrots). Continue to sauté for about 2 minutes more, or just until the cabbage begins to soften slightly (do not overcook at this step).
- Add the stir fry sauce to the skillet and continue to sauté for 1-2 minutes more, or until the cabbage has softened to your liking (I prefer mine still slightly firm).
- Finally, turn off the heat, stir in the crushed ramen, and top with sliced green onions and a drizzle of sriracha mayo.
Scroll down for the step by step photos!
How to Make Crunchy Chicken Ramen Stir Fry – Step by Step Photos
This stir fry cooks SUPER fast, so it’s best to prepare all of the components before you begin cooking. Start with the stir fry sauce: stir together 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and ½ Tbsp brown sugar. The brown sugar might not dissolve all the way, but that’s okay.
For the sriracha mayo, simply stir together 1 Tbsp sriracha and 1 Tbsp mayonnaise.
Mince two cloves of garlic, grate about 1 tsp fresh ginger (I keep mine in the freezer for easier grating and longer storage), and slice three green onions.
Without opening the package of ramen, use a rolling pin or a mallet to crush the noodles into small pieces. After crushing the noodles you can open it and discard the seasoning packet (or use it for something else).
Chop one boneless, skinless chicken breast (about ⅔ lb.) into small 1/2-inch pieces.
Heat a large skillet over medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the skillet. Add the chicken and sauté until the chicken is cooked through, adding the garlic and ginger about half way through cooking. Because the chicken pieces are so small and the pan is so hot, it should only take a few minutes for the chicken to cook through.
Add one 14oz. bag of coleslaw mix (shredded cabbage and carrots) to the skillet. Continue to sauté for only 2 minutes, or just until the cabbage begins to soften.
Add the prepared stir fry sauce, making sure to scrape any sugar that has settled to the bottom into the skillet. Continue to sauté for a couple minutes more, or until the cabbage is to your desired softness. I like mine still a bit firm, so I only sauté for about 2 minutes more.
Pour the crushed ramen into the skillet. Turn the heat off, and stir the crunchy noodles into the stir fry.
Sprinkle the sliced green onions on top and then drizzle the sriracha mayo over everything.