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Chicken Ramen Stir Fry

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close up shot of a pot of 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.
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Table of Contents
  1. Chicken Ramen Stir Fry Ingredients
  2. How to Make This Chicken Ramen Stir Fry Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Trending Recipes

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.

close up shot of a pot of chicken ramen stir fry

Chicken Ramen Stir Fry Ingredients

chicken ramen stir fry raw ingredients that are labeled

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 tablespoons vegetable oil (divided 1 tablespoon and 2 tablespoons)
  • 1 pound diced boneless skinless chicken breasts
  • 3 (3-ounce) packages of instant ramen noodles (do not use the flavor packets)

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.

chicken ramen stir fry process shot of sauce ingredients being whisked together

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.

chicken ramen stir fry process shot of chicken being cooked in the pot

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.

chicken ramen stir fry process shot of vegetables being cooked in the pot

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.

chicken ramen stir fry process shot of vegetables being cooked in the pot

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.

chicken ramen stir fry process shot of chicken added to the pot of vegetables

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.

chicken ramen stir fry process shot of ingredients being tossed in 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.

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.

close up shot of a plate of chicken ramen stir fry with the stir fry being picked up with chopsticks

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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close up shot of a pot of chicken ramen stir fry

Chicken Ramen Stir Fry

4.98 from 38 votes
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 tablespoons vegetable oil, divided 1 tablespoon and 2 tablespoons
  • 1 pound diced boneless skinless chicken breasts
  • 3 packages instant ramen noodles (do not use the flavor packets) (3-ounce packages)

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
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    Comments

  1. Sandra says

    5 stars
    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.. 🙂

  2. 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?

  3. Ginnie C says

    5 stars
    OMG! This was sooo good! And even better the next day! Five Stars and my kids ate (most of) their vegetables!

  4. Terri Cross says

    5 stars
    I would try this with another protein. I have some thin pork chops and I’ll get them into this meal .

  5. Ginnie C says

    5 stars
    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.

  6. 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 !!

  7. Diane says

    5 stars
    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!!

  8. Ferne says

    5 stars
    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.

  9. Brittany Rausch says

    This would be really good with sugar snap peas as well. They’re my favorite to add to any Asian dish.

  10. Trish says

    5 stars
    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.

  11. Allison Sammarco says

    5 stars
    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

  12. Tracey says

    5 stars
    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.

  13. Cloey Kristine Norg says

    5 stars
    Baby corn is always the highlight of stir fry for my family, so I would definitely include that. And water chestnuts.

  14. Judi says

    I would add sweet peppers, no heavy spices though and maybe beaten eggs instead of chicken, although I love chicken too.

  15. Maryann says

    5 stars
    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.

  16. Andrea Bills says

    5 stars
    Chicken, shrimp or beef, they all sound amazing! I’d add zucchini, broccoli, or a bag of stir fry veggies!! It all sounds fantastic!!

  17. 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.

  18. Stephanie says

    5 stars
    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?

  19. 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.

  20. 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.

  21. Jennifer Purgason says

    5 stars
    Can’t wait to try this…I will be omitting the onions & mushrooms & using hot sauce instead of Sriracha!!

  22. Joanne says

    5 stars
    This looks awesome! I will add julienned carrots, some black olives, chopped celery, a few sugar peas and maybe a bit of chopped pineapple

  23. Annabelle Kelson says

    5 stars
    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.

  24. Debra Bell says

    5 stars
    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.