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