Chicken Ramen Stir Fry

This Chicken Ramen Stir Fry is a delicious and quick fusion meal that combines the comfort of ramen noodles with the savory flavors of a stir fry. Packed with tender chicken, crisp vegetables, and a flavorful sauce, this dish comes together in just 30 minutes, making it the perfect option for a weeknight dinner that is both satisfying and easy to prepare.

Why You’ll Love This Recipe

If you love ramen but are looking for something a bit more exciting, this Chicken Ramen Stir Fry is the answer. It takes your usual ramen noodles and elevates them with fresh vegetables, tender chicken, and a savory, tangy sauce. The combination of soy sauce, oyster sauce, sesame oil, and white pepper creates a rich, balanced flavor that makes each bite irresistible. Plus, it’s a one-pan dish, which makes cleanup a breeze!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Stir Fry:

• 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, sliced (white and green parts separated)

For the Sauce:

• ¼ cup soy sauce

• 2 tbsp oyster sauce

• 1 tbsp sesame oil

• 1 tsp sugar

• ¼ tsp white pepper

Directions

1. Bring a pot of water to a boil for the ramen noodles.

2. While the water is heating, prepare the sauce by mixing soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.

3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.

4. In the same pan, add the remaining oil and stir-fry the bell pepper, snap peas, and carrot for 2-3 minutes, or until they are crisp-tender.

5. Add the minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for another 30 seconds until fragrant.

6. Meanwhile, cook the ramen noodles in the boiling water for 2 minutes (slightly undercooked). Drain well.

7. Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.

8. Garnish with the green parts of the sliced green onions and serve hot.

Servings and Timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Add extra veggies: Feel free to add more vegetables like mushrooms, broccoli, or zucchini to increase the nutritional value and flavor of the dish.

• Spicy kick: Add a few teaspoons of chili paste, red pepper flakes, or sriracha to the sauce for a spicy version.

• Swap the chicken: You can use chicken breasts, shrimp, or tofu as an alternative to chicken thighs.

• Add peanuts or cashews: For a crunchy texture, top the stir fry with roasted peanuts or cashews.

• Make it gluten-free: Swap the ramen noodles for gluten-free noodles and ensure your soy sauce is gluten-free (tamari is a great option).

Storage/Reheating

• Storage: Store any leftover Chicken Ramen Stir Fry in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the noodles if they’ve absorbed too much sauce. You can also microwave it for 1-2 minutes.

FAQs

Can I use instant ramen for this recipe?

Yes, you can use instant ramen noodles, but discard the seasoning packets that come with them. The stir fry’s sauce provides all the flavor needed.

Can I use boneless chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts will work just as well. However, chicken thighs are more tender and flavorful, so they are preferred.

Can I make this dish vegetarian?

Yes, you can replace the chicken with tofu or tempeh for a vegetarian version. Simply stir-fry the tofu until crispy, then follow the rest of the recipe as usual.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in an airtight container in the refrigerator for up to a week.

How can I make the dish spicier?

To add heat, include chili paste, sriracha, or red pepper flakes to the sauce, or toss in some fresh sliced chili peppers when stir-frying the vegetables.

Can I use other types of noodles?

Absolutely! You can use any type of noodles you prefer, such as soba noodles, udon noodles, or rice noodles, as a substitute for the ramen.

Can I freeze this stir fry?

It’s best enjoyed fresh, but if you want to freeze leftovers, let them cool completely and store in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator overnight and reheat on the stovetop.

Can I use other vegetables in the stir fry?

Yes! Feel free to get creative with your veggies. Mushrooms, bok choy, baby corn, and cabbage are great additions to this stir fry.

How do I know when the chicken is cooked through?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. You can also check by cutting a piece in half to ensure it’s no longer raw.

Can I add nuts to this recipe?

Yes, you can add roasted cashews or peanuts for added crunch and flavor. Just toss them in at the end when combining the noodles and sauce.

Conclusion

This Chicken Ramen Stir Fry is the perfect combination of savory, fresh, and satisfying. With tender chicken, crisp vegetables, and a flavorful sauce, it’s a quick and easy meal that’s both comforting and full of flavor. Whether you’re craving a quick dinner or a tasty stir fry, this dish is sure to become a weeknight favorite.