Some recipes just feel like a warm hug at the end of a long day—this Chicken Ramen Stir Fry is one of them. It’s quick, satisfying, and packs that nostalgic ramen flavor, but with a delicious homemade upgrade. Growing up, ramen noodles were that quick fix between school and homework, or a midnight snack with siblings huddled around the stove. Now, as adults with just as little time but slightly more refined taste buds, this stir fry feels like the perfect blend of comfort and freshness.

There’s something special about transforming a simple pack of ramen into something vibrant, colorful, and nourishing. This dish holds onto that beloved ramen chew but elevates it with juicy pieces of chicken, crisp-tender vegetables, and a deeply savory sauce. It’s the kind of meal that comes together in one pan, making cleanup a breeze—ideal for those nights when you want real food but don’t want to spend hours cooking.

Whether it’s the middle of a busy week or a lazy weekend dinner, this Chicken Ramen Stir Fry has become a staple in many households for good reason. It’s endlessly customizable, kid-approved, and makes great leftovers (if you happen to have any left).

Why You’ll Love This Recipe:

• Quick and easy: Perfect for weeknights with minimal prep and cleanup.
• Comforting yet light: All the coziness of ramen with a healthier homemade spin.
• Customizable: Swap out veggies or protein to suit what’s in your fridge.
• Flavor-packed: The savory stir-fry sauce soaks right into those noodles and chicken

INGREDIENTS YOU’LL NEED:

• 2 packets ramen noodles (discard seasoning)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 green onions, chopped
• 1 tablespoon cornstarch
• 3 tablespoons water
• 1 tablespoon vegetable oil

HOW TO MAKE CHICKEN RAMEN STIR FRY:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the noodles.
Start by boiling a pot of water and cooking your ramen noodles just until tender—about 2-3 minutes. Drain and rinse under cold water to stop the cooking. Set aside. I usually toss them with a tiny bit of oil so they don’t stick together.

Step 2: Prep your sauce.
In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, brown sugar, garlic, and ginger. Set it aside so it’s ready to pour once everything’s sizzling.

Step 3: Cook the chicken.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and sauté until fully cooked and golden brown on the edges—about 5–7 minutes. I like to let it get a bit crispy for that delicious texture.

Step 4: Stir-fry the vegetables.
Add your carrots, bell pepper, and broccoli to the pan. Stir fry for 3–4 minutes until the veggies are just tender but still vibrant. You want that little bit of crunch to remain—it gives the dish life.

Step 5: Thicken the sauce.
In a small bowl, stir together cornstarch and water to make a slurry. Pour your sauce into the skillet, then add the slurry. Stir well and let it simmer for a couple of minutes, allowing the sauce to thicken and coat everything beautifully.

Step 6: Combine with noodles.
Toss in your cooked ramen noodles, using tongs or a fork to gently combine everything. Let the noodles soak up all that flavor and get nicely coated in the sauce. Top with chopped green onions before serving.

HELPFUL TIPS:

• Use pre-chopped veggies if you’re short on time—frozen stir-fry blends work too!
• Don’t overcook the noodles. You want them slightly underdone when you boil them, since they’ll finish cooking in the sauce.
• Spice it up with a little chili garlic sauce or crushed red pepper if you like heat.
• Swap proteins: This is a great base recipe—you can use shrimp, tofu, or even leftover roast chicken.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stir-fry
• Cuisine: Asian-Inspired
• Diet: Dairy-Free

NOTES:

This dish is perfect for batch cooking too. Double the recipe and pack leftovers for lunch—you’ll thank yourself the next day.

NUTRITIONAL INFORMATION:

Per serving (approximate)
Calories: 410
Protein: 32g
Carbohydrates: 45g
Fat: 13g
Fiber: 4g
Sugar: 7g
Sodium: 820mg

FREQUENTLY ASKED QUESTIONS:

Can I use other types of noodles?
Absolutely! Lo mein, soba, or even spaghetti can work in a pinch. Just cook them al dente and rinse before adding to the stir fry.

Is it okay to skip the oyster sauce?
Yes—if you don’t have it, you can substitute with extra hoisin or soy sauce, though the flavor will be slightly different.

Can I make this gluten-free?
Definitely. Just use gluten-free ramen and tamari instead of soy sauce.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave with a splash of water to loosen up the sauce. This dish doesn’t freeze well due to the noodles, which can get mushy after thawing.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy stir-fry favorites:

• Spicy Garlic Chili Noodles – A Quick & Flavorful Stir-Fry
• Easy Saucy Ramen Noodles
• Easy Szechuan Dan Dan Noodles with Peanut Sauce
• Chicken Teriyaki Noodles

CONCLUSION

There’s something undeniably comforting about a big bowl of saucy, savory noodles—and this Chicken Ramen Stir Fry hits all the right notes. It’s easy enough for a weeknight, customizable for whatever’s in your fridge, and packed with that umami goodness we all crave. Whether you’re new to stir frying or it’s already your go-to cooking method, this recipe is bound to become a regular in your kitchen.

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