Chicken Ramen Stir Fry brings together the bold flavors of a stir fry with the irresistible texture of ramen noodles. This quick, satisfying dish is a delicious mashup of Japanese and Chinese cooking styles, perfect for a weeknight dinner that’s anything but boring.
Why You’ll Love This Recipe
Think tender, juicy chicken, crisp-tender veggies, and springy ramen noodles all tossed in a savory, umami-rich sauce. It’s fast, filling, and full of flavor—with just the right amount of sauciness to coat every bite.
What Is Chicken Ramen Stir Fry?
This dish blends the cozy chew of ramen noodles with the high-heat flair of stir fry cooking. Unlike traditional ramen served in broth, this version is saucy, not soupy—more like a hybrid of lo mein and ramen. It’s a versatile, satisfying meal that’s easy to make and fun to customize.
Key Ingredients
- Ramen Noodles: Fresh ramen is best, but dried or instant (minus the seasoning packet) works just fine.
- Chicken: Boneless, skinless chicken thighs are ideal for flavor and tenderness. Chicken breasts work too.
- Veggies: Colorful options like red bell pepper, snap peas, and carrots bring texture and nutrients.
- Aromatics: Garlic, ginger, and green onions layer in bold, fragrant flavor.
- Sauce: A simple yet rich blend of soy sauce, oyster sauce, sesame oil, 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
1. Prep everything first.
Slice the chicken, chop your vegetables, and mince garlic and ginger. Stir-frying moves fast—having everything ready is key.
2. Make the sauce.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
3. Cook the chicken.
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 5–6 minutes until golden and cooked through. Remove and set aside.
4. Stir-fry the vegetables.
Add the remaining oil to the same pan. Toss in the bell pepper, snap peas, and carrots. Cook for 2–3 minutes until they’re still crisp but starting to soften.
5. Add aromatics.
Stir in garlic, ginger, and the white parts of the green onions. Cook for 30 seconds until fragrant.
6. Cook the noodles.
Boil ramen noodles according to the package instructions, but undercook them slightly (about 2 minutes). Drain well.
7. Bring it all together.
Add the chicken back to the pan, along with the noodles and sauce. Stir-fry everything for 2–3 minutes until hot and well coated in sauce.
8. Garnish and serve.
Top with the green parts of the sliced green onions. Serve immediately while hot.
Tips for Stir Fry Success
- Use high heat to get a nice sear without overcooking ingredients.
- Don’t overcrowd the pan. Cook in batches if needed to keep everything sizzling.
- Undercook the noodles slightly so they don’t go mushy when tossed with the hot sauce.
- Prep ahead. Stir-frying goes quickly, so have all your ingredients ready to go.
Easy Customizations
- Go vegetarian: Use tofu instead of chicken and add extra veggies.
- Add heat: Drizzle in some sriracha or chili oil.
- Try other proteins: Swap chicken for shrimp, beef, or even scallops.
- Low-carb option: Use spiralized zucchini or shirataki noodles instead of ramen.
Why It’s a Smart Choice
This homemade stir fry is healthier than takeout and completely customizable. It’s:
- High in protein
- Full of fiber and vitamins from fresh vegetables
- Lower in sodium when made with reduced-sodium sauces
- Quick to make in just 30 minutes
What to Serve With Chicken Ramen Stir Fry
- Side dish: Pair it with miso soup or a crunchy Asian slaw.
- Drink pairing: A cold Asahi or a glass of chilled Riesling complements the bold flavors.
- Garnish: Sprinkle with sesame seeds or chopped cilantro for an extra pop of flavor.
Storing Leftovers
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for best results.
Final Thoughts
Chicken Ramen Stir Fry is a weeknight winner and a must-try if you love bold Asian-inspired flavors. It’s easy, flexible, and packed with textures and tastes that hit every note. Whether you’re feeding your family or meal-prepping lunches for the week, this dish will quickly become a favorite.
Frequently Asked Questions
Can I use a different type of noodle?
Yes! Egg noodles, udon, or even spaghetti can work in a pinch.
Can I prep it ahead?
Yes—chop your veggies and marinate the chicken in advance, but cook everything fresh for the best taste and texture.
How long do leftovers last?
They’ll keep for up to 3 days in the fridge.
Chicken Ramen Stir Fry
A quick and flavorful fusion dish made with tender chicken, crisp vegetables, and bouncy ramen noodles tossed in a savory sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 450 kcal
Ingredients
- 2 packages (6 oz each) ramen noodles, seasoning packets discarded
- 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 fresh ginger, minced
- 3 green onions, sliced (white and green parts separated)
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
Instructions
- Make the sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
- Cook the chicken: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and cook for 5–6 minutes, or until golden and cooked through. Remove from pan and set aside.
- Stir-fry vegetables: In the same pan, add remaining 1 tbsp oil. Stir-fry bell pepper, snap peas, and carrot for 2–3 minutes until just tender.
- Add aromatics: Stir in garlic, ginger, and the white parts of the green onions. Cook for 30 seconds until fragrant.
- Cook noodles: Meanwhile, cook ramen noodles in boiling water for 2 minutes (undercook slightly). Drain well.
- Combine: Return chicken to the pan, add the drained noodles and the prepared sauce. Toss everything together and stir-fry for 2–3 minutes until evenly coated and heated through.
- Garnish and serve: Sprinkle with green parts of the green onions and serve hot.