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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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  1. 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.