Sometimes, you crave something fast, flavorful, and satisfying, but you don’t want to settle for instant noodles. This Chicken Ramen Stir Fry is the perfect solution! Imagine tender, juicy chicken, crisp stir-fried vegetables, and chewy ramen noodles, all tossed in a rich, savory sauce made from soy sauce, oyster sauce, sesame oil, and fresh aromatics.
This dish is not only quick and easy to make but also packed with bold, umami flavors that rival your favorite takeout. Plus, it’s customizable, so you can switch up the vegetables or proteins to fit your taste.
Let’s dive into the ultimate guide to making Chicken Ramen Stir Fry—a dish you’ll want to cook again and again!
Why You’ll Love This Recipe
✔️ Quick & Easy – Ready in 30 minutes, perfect for busy weeknights. ✔️ Better Than Takeout – Fresh, homemade ingredients make all the difference. ✔️ Customizable – Swap the protein or veggies based on what you have. ✔️ Budget-Friendly – Uses simple pantry staples. ✔️ Packed with Flavor – A delicious blend of garlic, ginger, and savory sauces.
Ingredients You’ll Need
Here’s everything you need to make this Chicken Ramen Stir Fry:
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Main Ingredients
Ingredient
Quantity
Ramen noodles (seasoning packets discarded)
2 packages (6 oz each)
Boneless, skinless chicken thighs
1 lb (cut into bite-sized pieces)
Vegetable oil
2 tbsp
Red bell pepper (sliced)
1
Snap peas
1 cup
Carrot (julienned)
1
Garlic (minced)
3 cloves
Ginger (minced)
1 tbsp
Green onions (white and green parts separated)
3 (sliced)
For the Stir-Fry Sauce
Ingredient
Quantity
Soy sauce
¼ cup
Oyster sauce
2 tbsp
Sesame oil
1 tbsp
Sugar
1 tsp
White pepper
¼ tsp
Essential Kitchen Tools
To make this dish successfully, you’ll need:
Large skillet or wok – For stir-frying the chicken and vegetables.
Medium saucepan – To cook the ramen noodles.
Sharp knife & cutting board – For prepping the chicken and vegetables.
Tongs or spatula – For tossing the stir fry.
Measuring spoons & cups – For precise ingredient portions.
Step-by-Step Guide to Making Chicken Ramen Stir Fry
1. Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
Set aside to let the flavors meld.
2. Cook the Ramen Noodles
Bring a medium saucepan of water to a boil.
Cook ramen noodles according to package directions (usually 2-3 minutes).
Drain, rinse under cold water, and toss with a little sesame oil to prevent sticking.
3. Cook the Chicken
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until golden brown and cooked through (about 5-7 minutes).
Remove from skillet and set aside.
4. Stir-Fry the Vegetables
In the same skillet, add another tbsp of oil.
Toss in the red bell pepper, snap peas, and julienned carrots.
Stir-fry for 2-3 minutes, until slightly tender but still crisp.
5. Add the Aromatics
Push the vegetables to the side and add garlic, ginger, and the white parts of the green onions.
Sauté for 30 seconds, until fragrant.
6. Combine Everything
Return the cooked chicken to the skillet.
Add the cooked ramen noodles and pour in the stir-fry sauce.
Toss everything together for 1-2 minutes, ensuring the sauce coats the noodles evenly.
7. Serve and Enjoy!
Garnish with green onion tops and an extra drizzle of sesame oil if desired.
Serve hot and enjoy your homemade Chicken Ramen Stir Fry!
The Secret to Perfectly Cooked Ramen in Stir Fry
✔️ Don’t overcook the noodles – They should be slightly firm before stir-frying. ✔️ Rinse with cold water – This stops cooking and removes excess starch. ✔️ Toss with sesame oil – Prevents clumping before adding to the stir fry.
Ingredient Substitutions and Variations
Ingredient
Substitutes
Chicken thighs
Chicken breast, shrimp, or tofu
Ramen noodles
Udon or rice noodles
Oyster sauce
Hoisin sauce or extra soy sauce
White pepper
Black pepper or chili flakes
How to Store and Reheat Leftovers
Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Not recommended, as noodles may turn mushy.
Reheating: Warm in a skillet over medium heat with a splash of soy sauce.
Best Side Dishes to Serve with Chicken Ramen Stir Fry
🥢 Spring Rolls – A crispy appetizer to complement the stir fry. 🥣 Miso Soup – A warm, light starter. 🥗 Asian Slaw – A crunchy, refreshing side.
Health Benefits of This Dish
✔️ High in Protein – Chicken provides essential muscle-building nutrients. ✔️ Rich in Vitamins – Bell peppers and snap peas add immune-boosting antioxidants. ✔️ Balanced Carbs & Healthy Fats – A great energy-boosting meal.
Nutritional Information Breakdown
Nutrient
Amount per Serving
Calories
~450
Protein
35g
Carbohydrates
50g
Fat
12g
Frequently Asked Questions
1. Can I make this dish vegetarian?
Yes! Replace chicken with tofu or mushrooms.
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2. Can I make it spicy?
Add sriracha or red pepper flakes for heat.
3. Can I use instant ramen noodles?
Yes! Just discard the seasoning packets.
Final Thoughts and Call to Action
Now that you know how to make Chicken Ramen Stir Fry, it’s time to cook up this delicious meal!
This Chicken Ramen Stir Fry is a quick and delicious meal packed with bold flavors and fresh ingredients. Tender chicken, crispy vegetables, and chewy ramen noodles are tossed in a savory stir-fry sauce for an easy 30-minute dinner that’s better than takeout!
Ingredients
Scale
Main 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 ginger (minced)
3 green onions (white and green parts separated, sliced)
For the Stir-Fry Sauce:
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp sugar
1/4 tsp white pepper
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
Cook the Ramen Noodles:
Bring a medium saucepan of water to a boil.
Cook ramen noodles according to package directions (usually 2-3 minutes).
Drain, rinse under cold water, and toss with a little sesame oil to prevent sticking.
Cook the Chicken:
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
Add chicken and cook until golden brown and cooked through (about 5-7 minutes).
Remove from skillet and set aside.
Stir-Fry the Vegetables:
In the same skillet, add the remaining 1 tbsp of oil.
Add bell pepper, snap peas, and julienned carrots. Stir-fry for 2-3 minutes until slightly tender but still crisp.
Add the Aromatics:
Push vegetables to the side and add garlic, ginger, and white parts of the green onions.
Sauté for 30 seconds until fragrant.
Combine Everything:
Return the cooked chicken to the skillet.
Add cooked ramen noodles and pour in the stir-fry sauce.
Toss everything together for 1-2 minutes, ensuring the sauce coats the noodles evenly.
Serve and Enjoy!
Garnish with green onion tops and an extra drizzle of sesame oil if desired.
Serve hot and enjoy your homemade Chicken Ramen Stir Fry!
Notes
Avoid overcooking the noodles; they should be slightly firm before stir-frying.
Rinse noodles with cold water to stop cooking and remove excess starch.
Store leftovers in an airtight container for up to 3 days.
Reheat in a skillet with a splash of soy sauce to maintain texture.
