November 17, 2023
Review RecipeChicken Ramen Stir Fry
This chicken ramen stir fry is packed with so much flavor from the chicken, sauce, and fresh vegetables, and can be whipped up in a flash.
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Who doesn’t love a good old-fashioned chicken ramen stir fry? This dish is not only an easy meal to make, but it’s also incredibly tasty, with tender chicken, crisp veggies, and ramen noodles all mixed in a savory sauce.
Chicken Ramen Stir Fry Ingredients
You’ll need:
For the 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
For the Chicken and Noodles:
- 3 (3-ounce) packages of instant ramen noodles (do not use the flavor packets)
- 1 pound diced boneless skinless chicken breasts
- 3 tablespoons vegetable oil (divided into 1 tablespoon and 2 tablespoons)
For the 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 cloves of garlic, minced
- 1 tablespoon fresh grated ginger
- 2 thinly sliced green onions (optional garnish)
- ½ tablespoon toasted sesame seeds (optional garnish)
SUBSTITUTIONS AND ADDITIONS
PEPPERS: You can substitute yellow or green bell peppers for red pepper in this stir fry.
WHITE PEPPER: You can omit the white pepper if you cannot find the pepper in your local shops.
SRIRACHA: You can substitute 1 teaspoon of hot sauce or ½ teaspoon of chili oil for the sriracha in this great recipe.
VEGGIES: You can add other veggies that you enjoy in your stir fry recipes. Try snow peas, bok choy, bean sprouts, or water chestnuts.
CHICKEN: If you prefer dark meat, you can use chicken thighs in this easy recipe.
VEGETARIAN: If you would like to make this recipe vegetarian, you can replace the chicken with tofu for a delicious option.
How to Make This Chicken Ramen Stir Fry Recipe
For the Sauce
STEP ONE: In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha and white pepper. Set it aside.
For the Chicken, Noodles and Vegetables
STEP ONE: In a 3 to 4-quart saucepan, over medium-high heat, bring to a low boil 6 cups of water. Add the instant noodles only to the hot water and cook for 1 to 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.
PRO TIP:
You don’t need the seasoning packet that comes in the ramen packages. You can either toss them or keep them for another recipe in the future.
STEP TWO: In a 10 to 12-inch nonstick skillet, over medium-high heat, add 1 tablespoon of vegetable oil.
STEP THREE: Add in the diced chicken breast and cook for 4 to 5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.
STEP FOUR: Keep the skillet on medium-high heat and add the remaining 2 tablespoons of oil.
STEP FIVE: Add the diced red peppers, mushrooms, and diced onions. Sauté for 2 to 3 minutes, until the onion and peppers are slightly tender.
STEP SIX: Add in the broccoli and sauté just until the broccoli begins to turn a vibrant green.
STEP SEVEN: Add the minced garlic and grated ginger. Cook for 1 minute.
STEP EIGHT: Add the chicken to the vegetable mixture and stir to combine. Turn the stovetop heat off.
PRO TIP:
You can toss the cooked noodles in either sesame or vegetable oil before adding them to the skillet.
STEP NINE: Add the cooked ramen.
STEP TEN: Pour the sauce over the ramen mixture and use tongs to toss the ramen mixture in the sauce.
STEP ELEVEN: Garnish with the thinly sliced green onion and the toasted sesame seeds. Serve while hot.
How To Serve
Enjoy this delicious stir fry recipe for an easy weeknight meal packed with fresh vegetables and plenty of protein. This takes no time to throw together and includes all the ingredients for a complete meal.
MORE NOODLES RECIPES
If you are looking for more Asian-inspired dishes, our Thai noodles and chicken lo mein are two more delicious choices.
Storage
IN THE FRIDGE: Store any leftovers of your chicken ramen noodle stir fry in an airtight container in the refrigerator for up to 2 days.
IN THE FREEZER: This recipe also freezes well and can be stored for up to three months.
Ramen is one of the most popular noodle dishes in the world, and for good reason. In this easy chicken ramen stir fry recipe, we show you how to turn that ramen into a delicious chicken stir fry mixed in an easy sauce.
FREQUENTLY ASKED QUESTIONS
Can I make this dish vegetarian?
This ramen noodle recipe would work fine as a vegetarian dish. Just replace the chicken with tofu or another vegetarian-friendly protein and you are all set.
Can I use any type of ramen noodles in this recipe?
This recipe works best with the instant ramen noodles since they take only a couple of minutes to cook but if you have another kind on hand, you may just need to cook them a few minutes longer.
Can I freeze the leftovers from this stir fry?
This stir fry freezes well and can be stored in an airtight container in the freezer for up to three months.
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Chicken Ramen Stir Fry
This chicken ramen stir fry is packed with so much flavor from the chicken, sauce, and fresh vegetables, and can be whipped up in a flash.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
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 packages instant ramen noodles (do not use the flavor packets) (3-ounce packages)
- 1 pound diced boneless skinless chicken breasts
- 3 tablespoons vegetable oil, divided 1 tablespoon and 2 tablespoons
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.
Chicken, Noodles and Vegetables
- In a 3 to 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 to 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.
- In a 10 to 12-inch nonstick skillet, over medium-high heat, add 1 tablespoon of vegetable oil.
- Add in the diced chicken breast and cook for 4 to 5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.
- 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 to 3 minutes, until the onion and peppers are slightly tender.
- Add in the broccoli and sauté just until the broccoli begins to turn a vibrant green.
- Add the minced garlic and grated ginger. Cook for 1 minute.
- 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.
Notes
- You don’t need the seasoning packet that comes in the ramen packages. You can either toss them or keep them for another recipe in the future.
- You can toss the cooked noodles in either sesame or vegetable oil before adding them to the skillet.
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1359mg | Potassium: 523mg | Fiber: 2g | Sugar: 5g | Vitamin A: 938IU | Vitamin C: 49mg | Calcium: 36mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Sara says
This is an easy and delicious dinner!
Sandra says
I made this today and OMG !! We loved it,. Hubby had seconds..
I love trying new recipes,. I’m so glad I tried this one,.
I’ll be making this again,. Thanks for putting this out there.. 🙂
Danny says
Made this last night and it was a hit! Easy and delicious!
Angela says
Your Ramen & Chicken Stir-fry looks delicious!! Want to make it this weekend! On the soy sauce part I know about the dark soy but for the regular soy sauce can I use low sodium soy sauce instead or it has to be regular soy sauce?
Layne Kangas says
Hi, Angela – we haven’t tested it using low-sodium soy sauce but I would assume it would be ok. Please let me know if you try it!
Ginnie C says
OMG! This was sooo good! And even better the next day! Five Stars and my kids ate (most of) their vegetables!
Leslie says
I am going to try this with some carrots and cauliflower added in. I can’t wait to make this!!
Terri Cross says
I would try this with another protein. I have some thin pork chops and I’ll get them into this meal .
Ginnie C says
This is one of my kids’ favorite recipes! We have it at least once a month. Sometimes I buy a packet of fresh precut stir fry veggies just to save time.
Also, I’ve never heard of dark or light soy sauce, so I just put in the full amount of whatever I’ve got. It’s also even better if you add one of the ramen seasoning packets.
Donna stewart says
Can almost taste this recipe without cooking it.I would like to add thinly sliced carrots .
And some water chest nuts , with a few red pepper flakes. I would like to try the Drum stick meat , being i prefer dark meat .Ramen noodles are a favourite ,tai noodles are great also . Will definitely be trying this recipe . Cannot Wait !!
Michelle says
I would leave out the mushrooms(allergic) and maybe add carrots
Leanne Starr says
I would love mushrooms,different colored peppers, broccoli,red onion snd some baby corn
sandy m says
I would love to try some shrimp in this recipe 🙂
Melodie says
This looks so yummy!! I would add more sriracha to crank the heat up!!
Melodie says
This looks so yummy!! I would add more sriracha to crank the heat up!! Can’t wait to try it!
Melodie says
I would add sriracha to crank up the heat! This looks delicious! My husband is going to LOVE this!
Pam says
I would definitely add red pepper and maybe do shrimp instead! Still yummy!!
Debbie Jones says
I would want to leave out the spicy things but I’m definitely trying this
Diane says
I would exchange some leftover pork chops for the chicken as a delicious 2nd pork meal-could have the pork already cooked and stored in freezer-easy peesy!!
Ferne says
Sounds great. We love making dinners like this. You can do so much with Ramen. I’m going to make this tonight. Thanks for the recipe.
Brittany Rausch says
This would be really good with sugar snap peas as well. They’re my favorite to add to any Asian dish.
Lindsay Budach says
We are a red meat family. This would be amazing with steak bites!
Trish says
A few red pepper flakes would be awesome. And to make it even easier, I think using a bag of stir fry vegetables would be delish and a little easier for a novice cook to make this recipe.
Allison Sammarco says
I can’t wait to try this recipe, I would also add either green beans or snap peas, but I would not add sriracha, I also would love to try this with beef or pork to change it up
Joyce Rogers says
Just as it is, and add crushed red pepper!
Morgan says
Has anyone tried this with shrimp? I’m curious how that would be!
Tracey says
I have a child with sensory issues and the texture of most meat bothers him. I think he’d like scrambled eggs in this as well as maybe added fresh peas or whole green beans.
Samantha says
I definitely think I would add carrots and snow peas and maybe some Chinese lettuce to this meal!!!
Teresa Gerber says
I think I would use the red pepper flakes!! TY!
Cloey Kristine Norg says
Baby corn is always the highlight of stir fry for my family, so I would definitely include that. And water chestnuts.
Gail Walker says
I would also like to substitute shrimp as my protein for this recipe.
Donna Edwards says
The receipe looks great but I like it hot so I’d add crushed red peppers to it.
Karen says
I would add fresh pea pods from my garden!
Judi says
I would add sweet peppers, no heavy spices though and maybe beaten eggs instead of chicken, although I love chicken too.
Carolyn Giddeons says
I would like to try this using pork and cauliflower and carrots.
Maryann says
I am not a big veggie fan, I would switch out the broccoli for Bok Choy. I would also try using shrimp or beef instead of the chicken for variety both would work well besides the chicken. Definitely going to try it soon.
Felisha Cerda says
Love the recipe! I would add crushed red pepper 🌶
Andrea Bills says
Chicken, shrimp or beef, they all sound amazing! I’d add zucchini, broccoli, or a bag of stir fry veggies!! It all sounds fantastic!!
Shannon Smith says
I do something similar with ground beef and ramen. I almost always use broccoli, and then I’ll use other veggies depending on what I have on hand. I sometimes buy the stir vegetable pack in the frozen section, and it works great.
Pam Springs says
Looks deliscious!
Katie says
Would love to try this with steak! Delicious!
Stephanie says
This looks amazing & I am really looking forward to making this with adding some shrimp into the mixture. I am just wondering if you can use bigger noodles rather then the instant ramen ones?
Layne Kangas says
Hi, Stephanie – we haven’t tried with different noodles! You may want a little more sauce if there are more noodles. Enjoy!
Kathie Elsen says
I would add green pea pods. Thanks for the delicious, nutritious recipes!
maryknees says
I would add snow peas, sugar peas or stir fry cabbage. I make Filipino Punsit often. The stir fried cabbage is so good.
Maryknees says
I would add snap peas, or snow peas. Also stir fried Cabbage is so good. I make Filipino Punsit often. It has stir fried cabbage in with rice stick noodles.
Shannon G. says
Looks yummy. We always like to add water chestnuts to our stir fry. Love the crunch.
Debbie says
I would add sliced carrots, celery and baby bok choy😘
Jennifer Purgason says
Can’t wait to try this…I will be omitting the onions & mushrooms & using hot sauce instead of Sriracha!!
Joanne says
This looks awesome! I will add julienned carrots, some black olives, chopped celery, a few sugar peas and maybe a bit of chopped pineapple
Ed says
extra sriracha
Annabelle Kelson says
Sounds wonderful! I will need to add a few products to my grocery list. I think it would be great with pork also. Sumer squash could be added.
Kelly says
Very good. Will make it again
Debra Bell says
I have made this for my family several times. We all loved it its simple and very good I did make my own noodles last time.
Kenneth says
I liked this recipe very much. I will make again often. Great warmed up latter.
Retired Engineer – Ken
Rhonda Rea says
My family loves this recipe. All 3 of my children have seconds and sometimes thirds. I marinate the raw chicken peices in some of the teriyaki sauce in the refrigerator and it makes it very tender. My family doesn’t even want to get takeout from our local Japanese restaurant anymore. Love this!!!!
Charmaine Pattison says
This was very delicious … will definitely be making again! Thank you for the recipe!
Heather says
Usually my hubby is not really complimentary about my Pinterest meals (and there are a lot of them) but he really liked this one!
Jamie Ernst says
Excellant recipe. My whole family loved it.
Great flavor and warms up well for leftovers.
Cheryl Bronicheski says
Well finally got round to trying this recipe ….outstanding , substituted apple cider vinegar for rice wine , no hot stuff , added frozen corn , was delicious and definitely making this again .
Lisa says
Seasoned the chicken with Chinese five spice, garlic powder and seasoning salt. My family loved this dish.
Kimberly Repcik says
My husband and I love this meal. So tasty and easy to make. We have made it three times since finding the recipe. My husband has kidney issues so I used coconut aminos instead of soy sauce. Still a fantastic taste.
Amber says
We make it as written and it’s delicious!! This is our second time and will make it again and again!