Chicken Ramen Stir Fry is an easy and delicious dinner, perfect for those busy weeknights. Loaded with crisp vegetables and chicken simmered in a flavorful, savory sauce and served over ramen noodles, this dish is going to be a regular in your house!
Ramen Stir Fry Recipe
Skip the seasoning packet and get ready to add this one-skillet Chicken Ramen Stir Fry recipe to your weekly supper rotation. Easy to make with chunks of chicken, fresh vegetables, and soft ramen noodles coated in a savory sauce, this stir fry is a complete one-dish dinner packed with protein and plenty of vitamins.
Why pass on the packet? Making your own rich well-balanced blend of flavors enhances the taste of this meal. Homemade is a healthier and fresher option than anything mixed with processed powder, especially when you can control the sodium and sugar content in the ramen noodle stir fry sauce!
When you’re strapped for dinner ideas or don’t know what to make, a ramen recipe is easily adaptable and can be customized with your favorite proteins and veggies. Plus, it’s a great way to clean out the fridge and feed your family the foods that they love.
Choose shrimp, tofu, or steak if chicken isn’t your protein of choice. Would you rather carrots, sugar snap peas, or other veggies over onion, broccoli and red pepper? Use them! Prepare your ramen stir fry with your favorite fresh produce and pick just what you like.
Chicken Ramen Stir Fry Ingredients
- Soy sauce: You can use regular soy sauce or low sodium soy sauce to create the salty, umami base for your stir fry. Tamari is soy sauce’s gluten free twin and is an easy swap!
- Dark soy sauce: Adds depth of color and a slightly sweeter, more robust flavor.
- Hoisin sauce: Introduces sweetness and a hint of spice, enriching the stir fry sauce with a complex taste.
- Oyster sauce: Contributes a savory, slightly sweet flavor with a hint of seafood essence.
- Rice wine vinegar: Rice vinegar adds acidity to balance the sweetness and saltiness, giving the sauce a bright, tangy taste.
- Sriracha: Provides a kick of heat and a touch of garlic. You can substitute 1 teaspoon of hot sauce or ½ teaspoon of chili oil for the sriracha if you prefer.
- White ground pepper: Adds a subtle heat and earthy flavor to the sauce. You can omit the white pepper if you cannot find it in your local shops.
- Vegetable oil: Any high smoke point oil can be substituted for vegetable oil. Canola, avocado, or sunflower, or sesame oil will all work.
- Boneless, skinless chicken breasts: You can use your favorite protein instead of chicken. Diced pork, tofu, shrimp, or beef will all work!
- Instant ramen noodles: I love the texture and the ease of using the basic instant ramen noodles, but feel free to use fresh ramen, udon noodles, or even soba noodles in this recipe. You don’t need the seasoning packet that comes in the ramen packages. You can either toss it or keep it for another recipe.
- Red bell pepper: You can substitute yellow or green bell peppers for the red sliced bell pepper.
- White button mushrooms
- Sweet yellow onion: Red onion offers a similar sweetness with a slightly milder flavor. It adds a nice color contrast to your dish as well.
- Broccoli florets
- Fresh minced garlic: I prefer the flavor of a fresh garlic clove but you can save time by using a jar of minced garlic.
- Fresh grated ginger: Produces a warming and fiery taste that gives an unmistakable and comforting kick to this dish.
- Green onions: You can top your stir fry with a handful of sliced green onions for a pop of color and extra flavor.
- Toasted sesame seeds: A sprinkle of sesame seeds makes a great garnish.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Ramen Stir Fry
- Stir The Sauce: Whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha, and white pepper. Set it aside.
- Cook The Ramen: Cook, drain, and rinse the Ramen. Set the noodles aside.
- Prepare The Protein: Cook the chicken in oil and set aside.
- Sauté The Veggies: Sauté the red pepper, mushrooms, and onions for 2 – 3 minutes, until slightly tender. Add in the broccoli and sauté just until it begins to turn a vibrant green. Add the garlic and ginger. Cook for 1 minute.
- Combine And Coat: Add the chicken to the vegetable mixture and stir to combine. Turn the stovetop heat off and add the cooked ramen. Pour the sauce over the ramen mixture and toss to coat.
- Serve: Garnish with sliced green onion and toasted sesame seeds. Serve while hot and enjoy!
Serving Suggestions
The noodles will continue to soak up the sauce, so it’s best to serve the stir fry chicken and ramen noodles immediately when it’s still hot and saucy.
Why not set up a Chinese food buffet and serve my Asian Chicken Lettuce Wraps, Better Than Takeout Fried Rice, Benihana Hibachi Chicken, and Beef Ramen Stir Fry beside this ramen chicken stir fry?
Tips & Variations
- Stop The Sticking: You can toss the cooked noodles in either sesame or vegetable oil before adding to the skillet to prevent them from clumping together and sticking to each other or the skillet.
- Vary The Veggies: Use your favorite fresh or frozen vegetables for this stir fry recipe. Broccoli, carrots, bell peppers, sugar snap peas, snow peas, water chestnuts, edamame, bean sprouts, bok choy, mushrooms, or even shredded cabbage will all taste delicious.
- Sweeten The Sauce: You can add 1-2 teaspoons of honey or a bit of brown sugar if you prefer a sweeter sauce.
Proper Storage
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- To Reheat: Add a sprinkle of water and toss over a warm skillet until heated through, or reheat in the microwave until steaming hot. Adding a little water will keep the stir fry moist and saucy.
More Asian Inspired Meals
- Cauliflower Fried Rice
- Egg Roll In A Bowl
- Korean Beef Bowl
- California Roll Sushi Bowls
- Potsticker Noodle Bowls
If you tried this Chicken Ramen Stir Fry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Chicken Ramen Stir Fry
Serves — 6
Chicken Ramen Stir Fry is easy, budget-friendly and a great way to clean out the fridge. A complete one-dish dinner that can be customized with your favorite proteins and veggies.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Ingredients
Sauce
- 3 tablespoons regular soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sriracha
- ¼ teaspoon white ground pepper
Chicken and Noodles
- 3 tablespoons vegetable oil divided 1 tablespoon and 2 tablespoons
- 1 pound diced boneless skinless chicken breasts
- 9 ounces (3 3-ounce) packages of instant ramen noodles (do not use the flavor packets)
Vegetables
- 1 cup diced red bell pepper 1 medium-sized red bell pepper
- 1 cup sliced white button mushrooms
- ½ cup diced sweet yellow onion
- 1 cup broccoli florets broken into small bite-size pieces
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh grated ginger
- 2 thinly sliced green onion optional garnish
- ½ tablespoon toasted sesame seeds optional garnish
Instructions
Sauce
- In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha and white pepper. Set it aside.3 tablespoons regular soy sauce, 3 tablespoons dark soy sauce, 3 tablespoons hoisin sauce, 1 tablespoon oyster sauce, 1 tablespoon rice wine vinegar, 2 teaspoons sriracha, ¼ teaspoon white ground pepper
Chicken, Noodles and Vegetables
- In a 3 – 4-quart saucepan, over medium-high heat, bring to a low boil 6 cups of water. Add the noodles only to the water and cook for 1-2 minutes, just until the noodles begin to soften. Drain and rinse the noodles in cold water to stop the cooking process. Set the noodles aside.9 ounces (3 3-ounce) packages of instant ramen noodles
- In a 10 – 12-inch nonstick skillet, over medium-high heat, add 1 tablespoon of vegetable oil.3 tablespoons vegetable oil
- Add in the diced chicken breast and cook for 4-5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.1 pound diced boneless skinless chicken breasts
- Keeping the skillet on medium-high heat, add the remaining 2 tablespoons of oil.
- Add the diced red bell pepper, mushrooms and diced onions. Sauté for 2 – 3 minutes, until the onion and peppers are slightly tender.1 cup diced red bell pepper, 1 cup sliced white button mushrooms, ½ cup diced sweet yellow onion
- Add in the broccoli and sauté just until the broccoli begins to turn a vibrant green.1 cup broccoli florets
- Add the minced garlic and grated ginger. Cook for 1 minute.1 tablespoon fresh minced garlic, 1 tablespoon fresh grated ginger
- Add the chicken to the vegetable mixture and stir to combine. Turn the stovetop heat off.
- Add the cooked ramen.
- Pour the sauce over the ramen mixture and use tongs to toss the ramen mixture in the sauce.
- Garnish with the thinly sliced green onion and the toasted sesame seeds. Serve while hot.2 thinly sliced green onion, ½ tablespoon toasted sesame seeds
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- To Reheat: Add a sprinkle of water and toss over a warm skillet until heated through or reheat in the microwave until steaming hot. Adding a little water will keep the stir fry moist and saucy.
- You can toss the cooked noodles in either sesame or vegetable oil before adding to the skillet to prevent them from clumping together and sticking to each other or the skillet.
- Use your favorite fresh or frozen vegetables for this stir fry recipe. Broccoli, carrots, bell peppers, sugar snap peas, snow peas, water chestnuts, edamame, bean sprouts, bok choy, mushrooms, or even shredded cabbage will all taste delicious.
- I love the texture and the ease of using the basic instant ramen noodles, but feel free to use fresh ramen, udon noodles, or even soba noodles in this recipe.
- You can add 1-2 teaspoons of honey or a bit of brown sugar if you prefer a sweeter sauce.
- Beef, shrimp, turkey, tofu, or cubed pork tenderloin are other protein options to replace the chicken.
Nutrition Info
Calories: 266kcal | Carbohydrates: 19g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 1638mg | Potassium: 548mg | Fiber: 2g | Sugar: 5g | Vitamin A: 939IU | Vitamin C: 50mg | Calcium: 39mg | Iron: 2mg
