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Chicken and Ramen Stir-Fry

Chicken and Ramen Stir-Fry

with Sweet Chili Sauce

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This sumptuous stir fry is a veritable greatest hits of delicious flavours and fresh crispy veggies. We’re so excited to bring you Thai sweet chili – the perfect balance of spicy and tasty. We also guarantee that this meal will come together faster than take-out!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

240 g

Ramen Noodles


113 g

Carrot, julienned

190 unit

Red Bell Pepper

2 unit

Green Onion

10 g


3 tbsp

Sweet Chili Sauce

3 tbsp

Vegetarian Oyster Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

10 g


Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories676 kcal
Fat8 g
Saturated Fat1 g
Carbohydrate97 g
Sugar17 g
Dietary Fiber8 g
Protein54 g
Cholesterol103 mg
Sodium1869 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Pot
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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In step 5, rinsing the noodles after draining will help keep them from sticking together!

Wash and dry all produce.* Core, then thinly slice the bell pepper(s) into 1/4-inch strips. Thinly slice the green onions. Mince or grate the garlic. Finely chop the basil leaves. Bring a medium pot of salted water to a boil.


Pat the chicken dry with paper towels. Cut the chicken into 1-inch cubes. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook, stirring often, until the chicken is golden-brown and cooked through, 4-5 min. Transfer to a plate and set aside.


Meanwhile, add the noodles to the boiling water and cook until tender, 2-3 min. Drain and rinse the noodles. Set aside.


Meanwhile, add another drizzle of oil to the same pan, then the carrots and peppers. Cook, stirring occasionally, until the veggies are tender-crisp, 4-5 min.


Add the garlic to the veggies. Cook until fragrant, 1 min. Stir in the sweet chili sauce, oyster sauce, noodles, chicken and 3 tbsp water (double for 4 ppl). Cook until warmed through, 2-3 min.


Divide the chicken stir-fry between bowls and sprinkle with the basil and green onions.