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Chicken Ramen Stir Fry

Craving something quick, flavorful, and totally satisfying? This Chicken Ramen Stir Fry is your weeknight dinner game-changer! It’s got the cozy comfort of ramen noodles combined with the bold, sizzling flavors of a classic stir fry—ready in just 30 minutes!

What Is Chicken Ramen Stir Fry?

Chicken ramen stir fry is a delicious fusion of Japanese and Chinese cuisine. Think of it as the best of both worlds: juicy, tender chicken and crisp vegetables tossed with ramen noodles in a savory, umami-rich sauce. Instead of a traditional soup-based ramen, this version skips the broth for a dry-style stir fry more similar to lo mein—but with that unique, bouncy ramen texture we all love.

Ingredients You’ll Need

Here’s what you’ll need to whip up this crowd-pleaser:

  • Ramen noodles – Fresh is great, but dried or instant (minus the seasoning packet) totally works.
  • Chicken thighs – Juicy and flavorful, though chicken breast is a fine swap.
  • Veggies – A colorful mix of bell pepper, carrots, and snap peas for crunch and nutrients.
  • Aromatics – Garlic, ginger, and green onions pack a flavorful punch.
  • Sauce – A simple mix of soy sauce, oyster sauce, sesame oil, a touch of sugar, and white pepper.
  • Oil – Use a high-smoke-point oil like vegetable or peanut oil for stir-frying.

How to Make Chicken Ramen Stir Fry (Step-by-Step)

  1. Prep everything first. Slice the chicken, chop the veggies, and mince your aromatics. Stir-fries cook fast, so have everything ready to go.
  2. Cook the chicken. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add chicken and stir-fry until golden and cooked through (about 5–6 minutes). Set aside.
  3. Sauté the veggies. In the same pan, add the remaining oil. Stir-fry the bell pepper, snap peas, and carrot for 2–3 minutes until crisp-tender.
  4. Add aromatics. Toss in garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until fragrant.
  5. Cook the noodles. Boil ramen noodles according to package directions—but undercook slightly. Drain well.
  6. Bring it all together. Return the chicken to the pan. Add the cooked noodles and pour in the sauce. Stir-fry everything together for 2–3 minutes until evenly coated and heated through.
  7. Serve. Top with green onion greens and serve hot!

Pro Tips for Stir Fry Success

  • Use high heat. This helps sear the ingredients without overcooking.
  • Avoid overcrowding the pan. Work in batches if needed.
  • Undercook the noodles. They’ll finish cooking in the pan and stay firm, not mushy.
  • Customize freely. This is a flexible, forgiving dish!

Easy Variations

  • Make it vegetarian: Use tofu instead of chicken, and load up on the veggies.
  • Add spice: Stir in sriracha, chili paste, or red pepper flakes for heat.
  • Try seafood: Shrimp or scallops make great protein alternatives.
  • Low-carb version: Sub ramen for spiralized zucchini noodles (“zoodles”).

Why You’ll Love It

Besides being incredibly tasty, this dish is:

  • Quick and easy – Dinner in 30 minutes!
  • Healthier than takeout – Less sodium, more veggies.
  • High in protein – Thanks to lean chicken.
  • Customizable – Make it your own with add-ins or substitutions.

What to Serve with Chicken Ramen Stir Fry

  • Side dish ideas: Try a refreshing Asian slaw, steamed edamame, or miso soup.
  • Beverage pairings: A cold beer (like Asahi or Sapporo) or a slightly sweet white wine (Riesling, Gewürztraminer) complements the bold flavors.
  • Garnishes: Top with sesame seeds, crushed peanuts, or fresh herbs like cilantro or Thai basil.

Storing & Reheating

Leftovers? No problem! Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or wok for best texture.

Chicken Ramen Stir Fry Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Calories: ~450 per serving

Ingredients:

  • 2 (6 oz) packages of ramen noodles (discard seasoning packets)
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 carrot, julienned
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 3 green onions, sliced (white and green parts separated)

For the sauce:

  • ¼ cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • ¼ tsp white pepper

Instructions:

  1. Bring a pot of water to boil for the noodles.
  2. In a small bowl, mix all sauce ingredients and set aside.
  3. Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken and cook until browned and cooked through. Remove from pan.
  4. Add remaining oil and stir-fry the bell pepper, snap peas, and carrot for 2–3 minutes.
  5. Add garlic, ginger, and white parts of green onions. Stir-fry 30 seconds.
  6. Cook noodles 2 minutes (al dente). Drain.
  7. Return chicken to the pan. Add noodles and sauce. Toss and stir-fry 2–3 minutes until everything is hot and coated in sauce.
  8. Garnish with green onions and serve immediately.

Ready to stir up something amazing? This Chicken Ramen Stir Fry is perfect for busy nights when you need something fast, flavorful, and totally crave-worthy. Give it a try, and let us know how yours turns out!