Some of the best meals I’ve ever made came together from a craving and whatever ingredients were in my kitchen at the time. This Chicken Ramen Stir Fry was born on one such evening, when I wanted something comforting, fast, and full of flavor—without ordering takeout. The result? A go-to recipe that’s now a weekly staple in my household.
As someone who’s spent years developing and testing recipes, I love meals that feel indulgent but are still easy to pull together. This stir fry is one of those: a one-pan wonder made with tender chicken, springy ramen noodles, and colorful vegetables all tossed in a homemade stir-fry sauce. It’s endlessly customizable, incredibly satisfying, and surprisingly budget-friendly. Whether you’re feeding a hungry family, meal prepping for the week, or just cooking for one, this Chicken Ramen Stir Fry fits the bill.
Why You’ll Love This Chicken Ramen Stir Fry
- Ready in under 30 minutes—perfect for busy weeknights
- Uses pantry staples and affordable ingredients
- Better-than-takeout flavor with fewer preservatives
- Highly customizable with your favorite veggies or proteins
- Great for meal prep and reheats beautifully
Ingredients You’ll Need
Here’s a breakdown of what you’ll need for this stir fry, along with tips and substitution ideas:
Main Ingredients
- Chicken Thighs (1 lb, boneless and skinless): Juicier and more flavorful than chicken breasts. You can substitute with chicken breasts or even tofu for a vegetarian version.
- Ramen Noodles (2 packages, instant type without the seasoning packets): Use the classic instant ramen noodles or upgrade to fresh ramen if available.
- Vegetable Oil (2 tbsp): For stir frying; can substitute with sesame oil for more depth or avocado oil for a high smoke point.
- Garlic (3 cloves, minced): Fresh garlic gives the best flavor. Avoid garlic powder here.
- Ginger (1 tbsp, freshly grated): Adds brightness and warmth. Substitute with 1 tsp ground ginger if necessary.
- Bell Peppers (1-2, thinly sliced): Any color works. Red and yellow provide sweetness and color.
- Carrots (1 large, julienned or sliced thin): Adds crunch and color.
- Green Onions (3, sliced): Used both in the stir fry and as a garnish.
- Soy Sauce (¼ cup): The base of the sauce. Use low sodium if preferred.
- Oyster Sauce (2 tbsp): Adds umami depth. Can substitute with hoisin sauce or more soy sauce.
- Brown Sugar (1 tbsp): Balances the saltiness with a touch of sweetness.
- Rice Vinegar (1 tbsp): Brings a slight tang. Apple cider vinegar works in a pinch.
- Sesame Oil (1 tsp): Stirred in at the end for a rich, nutty flavor.
- Crushed Red Pepper Flakes (optional, to taste): For a bit of heat.
How to Make Chicken Ramen Stir Fry (Step-by-Step)
Step 1: Prep Your Ingredients
Before you start cooking, slice all the vegetables, mince the garlic and ginger, and cube the chicken into bite-sized pieces. Cooking moves fast in stir-fry recipes, so having everything ready is key.
Step 2: Cook the Ramen Noodles
Boil the ramen noodles according to package directions, but slightly undercook them by 30 seconds. They will finish cooking in the pan and absorb the sauce better this way. Drain and set aside.
Step 3: Make the Stir Fry Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and rice vinegar. Set aside.
Step 4: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes until browned and fully cooked. Remove the chicken and set it aside.
Step 5: Sauté the Aromatics
In the same pan, add the remaining oil, garlic, and ginger. Stir fry for 30–60 seconds until fragrant but not burned. This quick sauté builds flavor at the base of the dish.
Step 6: Cook the Vegetables
Add the carrots and bell peppers. Stir fry for 2–3 minutes until just tender but still crisp. Don’t overcook—they should retain some bite.
Step 7: Combine Everything
Return the cooked chicken to the pan. Add the drained ramen noodles and the stir-fry sauce. Toss everything together for 2–3 minutes over medium heat, allowing the noodles to soak up the sauce.
Step 8: Finish and Garnish
Drizzle with sesame oil, add green onions, and toss once more. Serve immediately.
Expert Tips for the Best Results
- Undercook the ramen slightly so it doesn’t turn mushy when tossed with the hot sauce and chicken.
- Use a hot pan to quickly sear the chicken and vegetables without steaming them.
- Cut ingredients uniformly for even cooking and a better stir-fry texture.
- Add the sesame oil at the end to preserve its flavor, which can dissipate with high heat.
- Add more sauce if you want your noodles very saucy
Variations & Substitutions
- Protein Swap: Use shrimp, beef, tofu, or even leftover rotisserie chicken.
- Vegetarian Version: Skip the chicken and add more vegetables or tofu.
- Spicy Version: Add Sriracha or chili garlic sauce to the stir-fry sauce.
- Low-Carb Option: Replace ramen noodles with spiralized zucchini or shirataki noodles.
- Gluten-Free: Use gluten-free ramen or rice noodles and ensure your soy sauce is tamari.
Serving Suggestions
This Chicken Ramen Stir Fry is hearty enough to stand alone but pairs well with:
- Steamed edamame or a light cucumber salad
- A side of miso soup
- Green tea or a citrusy sparkling water
- For gatherings, serve as part of an Asian-inspired dinner spread with dumplings or spring rolls
Storage & Reheating Instructions
Storage:
Let the stir-fry get cold all the way before you move it to a tight box. Keep it in the cold box up to 4 days.
Freezing:
While you can freeze this dish, ramen noodles may become slightly mushy when thawed. For best texture, consume fresh or refrigerated.
Reheating:
Reheat in a skillet over medium heat with a splash of water or soy sauce to rehydrate the noodles. Heat it in the microwave in short 30-second bits, mixing it up in the breaks, until it feels hot.
Recipe FAQs
Can I use instant ramen with the seasoning packets?
It’s best to discard the seasoning packets, which are often high in sodium and preservatives. The homemade sauce adds fresher, more balanced flavor.
Is this recipe spicy?
The base recipe is mild. You can make it spicier by adding red pepper flakes, Sriracha, or chili oil.
What type of ramen noodles should I use?
Classic instant ramen noodles work perfectly, but you can use fresh or frozen ramen from Asian grocery stores for a more authentic chew.
Can I make this ahead of time?
Yes, it stores well in the fridge for up to 4 days. Warm it up with some water to make the noodles soft.
What vegetables go well in this stir-fry?
In addition to bell peppers and carrots, you can add broccoli, snap peas, mushrooms, baby corn, or cabbage.
Nutrition Information (Approximate Per Serving)
- Calories: 480
- Protein: 28g
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 4g
- Sodium: 850mg
Note: Nutrition facts will vary depending on the specific brands and ingredients used.
There’s something incredibly satisfying about a hot bowl of ramen stir fry, especially when it’s made at home with real ingredients. This Chicken Ramen Stir Fry recipe is proof that you don’t need complicated steps or fancy ingredients to make a flavorful, nourishing meal. It’s fast, flexible, and delivers every time.
If you try this way of making it, I’d be happy to know how it went. Leave a comment below, rate the recipe, or share your twists—I’m always looking for fresh ideas and feedback from fellow home cooks.
Chicken Ramen Stir Fry Recipe
Ingredients
- 2 packs instant ramen noodles discard seasoning packets
- 1 lb chicken thighs sliced (juicy and flavorful!)
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1 carrot julienned
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sriracha optional, for spice
- 1 tsp sesame oil
- 2 tbsp water if needed for sauce
- Salt and pepper to taste
- Green onions & sesame seeds for garnish
Instructions
- Prep the Ingredients: Slice the chicken and vegetables. Cook ramen noodles according to package instructions, then drain and set aside.
- Cook the Chicken: Warm 1 tbsp of oil in a large skillet or wok over medium-high heat until shimmering. Add chicken, season with salt and pepper, and stir-fry until golden and cooked through (5-6 minutes). Remove and set aside.
- Stir-Fry the Vegetables: Add the remaining oil to the skillet. Toss in garlic and ginger, sauté for 30 seconds until fragrant. Add bell peppers, broccoli, and carrots, cooking for 3-4 minutes until tender-crisp.
- Make the Sauce: In a bowl, whisk together soy sauce, hoisin sauce, sesame oil, brown sugar, and sriracha. Stir in the cornstarch slurry.
- Combine Everything: Return the chicken to the skillet. Add cooked ramen noodles. Pour the sauce over and toss everything to coat evenly. Cook for 2-3 minutes until the sauce thickens.
- Garnish & Serve: Sprinkle with green onions, sesame seeds, or crushed peanuts. Serve hot!
Notes
- Noodle Options: Swap ramen for udon, rice noodles, or soba if preferred.
- Veggie Swaps: Use whatever veggies you love — snap peas, cabbage, or mushrooms work great!
- Sauce Tweaks: Add honey or brown sugar for a touch of sweetness, or extra sriracha for more heat.
- Meal Prep Friendly: Reheats well for lunch the next day — just add a splash of water when reheating to loosen the sauce.