This Quick & Tasty Chicken Ramen Stir Fry is a lifesaver on busy weeknights! It’s a flavorful and satisfying meal that comes together in about 20 minutes, featuring tender chicken, crisp-tender vegetables, ramen noodles, and a delicious savory sauce. I love how this recipe is faster than ordering takeout and uses pantry-staple ingredients. It’s perfect for using up leftover veggies and customizing to your taste. Get ready for a stir fry that’s both easy and incredibly delicious!
Why You’ll Love This Chicken Ramen Stir Fry
- Super Quick: Ready in about 20 minutes, making it perfect for weeknight dinners.
- Flavorful Sauce: The simple combination of soy sauce, oyster sauce, sesame oil, and sugar creates a classic savory stir-fry flavor.
- Customizable: Easily swap vegetables or protein based on what you have on hand.
- Better Than Takeout: Enjoy a fresh, homemade stir fry that’s healthier and tastier than restaurant versions.
- Uses Instant Ramen: A clever way to use affordable instant ramen noodles (just discard the seasoning packets!).
Ingredients for Quick & Tasty Chicken Ramen Stir Fry
Here’s what you’ll need to make this speedy stir fry. The full list with measurements is in the recipe card below.
Main Ingredients
- Ramen noodles (seasoning packets discarded) (Noodles)
- Boneless skinless chicken thighs, cut into bite-sized pieces (Meat)
- Vegetable oil (Oil)
- Red bell pepper, sliced (Vegetable)
- Snap peas (Vegetable)
- Carrot, julienned (Vegetable)
- Garlic, minced (Aromatic)
- Ginger, minced (Aromatic)
- Green onions, sliced (white and green parts separated) (Vegetable)
Sauce
- Soy sauce (Condiment)
- Oyster sauce (Condiment)
- Sesame oil (Flavoring)
- Sugar (Sweetener)
- White pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Chicken Ramen Stir Fry as is, but here are a few ideas for variations:
- Different Protein: Use chicken breast, beef strips, shrimp, pork, or tofu instead of chicken thighs.
- Add More Vegetables: Toss in some broccoli florets, mushrooms, bok choy, water chestnuts, or baby corn.
- Make it Spicy: Add a pinch of red pepper flakes, a dash of sriracha, or some chili garlic sauce to the sauce.
- Add Peanut Butter: Stir a tablespoon of creamy peanut butter into the sauce for a Thai-inspired twist.
- Add Eggs: Scramble an egg in the wok before adding the noodles.
How to Make Quick & Tasty Chicken Ramen Stir Fry
Let me show you how easy it is to make this Quick & Tasty Chicken Ramen Stir Fry:
Prepare Noodles and Sauce
- I bring a pot of water to boil for the ramen noodles.
- While the water is heating, I prepare the sauce by mixing the soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. I set it aside.
Cook Chicken
- I heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- I add the chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes.
- I remove the chicken from the pan and set it aside.
Stir-Fry Vegetables
- In the same pan, I add the remaining tablespoon of oil.
- I stir-fry the sliced red bell pepper, snap peas, and julienned carrot for 2-3 minutes until crisp-tender.
- I add the minced garlic, minced ginger, and the white parts of the green onions. I stir-fry for another 30 seconds until fragrant.
Cook Ramen Noodles
- Meanwhile, I cook the ramen noodles in the boiling water for 2 minutes (slightly undercooked).
- I drain them well.
Combine and Finish
- I add the cooked chicken back to the pan with the vegetables.
- I toss in the cooked ramen noodles and the prepared sauce.
- I stir-fry everything together for 2-3 minutes until well combined and heated through.
Garnish and Serve
- Garnish and serve
Tips and Tricks for the BEST Stir Fry
Here are my secrets for making this stir fry truly exceptional:
- Prep Ingredients First: Stir-fries cook very quickly, so have all your ingredients chopped, measured, and ready to go before you start cooking.
- High Heat: Use high heat for stir-frying to cook the ingredients quickly and keep the vegetables crisp-tender.
- Don’t Overcrowd the Pan: Cook the chicken and vegetables in batches if necessary to ensure they cook properly and don’t steam.
- Undercook the Noodles Slightly: Cooking the ramen for only 2 minutes ensures they don’t get mushy when tossed with the sauce.
- Use Chicken Thighs: Chicken thighs stay more tender and flavorful in stir-fries compared to breasts.
How to Serve
This Chicken Ramen Stir Fry is a complete meal on its own, but here are a few serving suggestions:
- Garnish: Sprinkle with the green parts of the sliced green onions and sesame seeds.
- Extra Sauce: Have extra soy sauce or sesame oil on the side for drizzling.
- Chili Oil: Add a drizzle of chili oil for extra heat and flavor.
Make Ahead and Storage
While best enjoyed fresh, leftover stir fry can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. Note that the noodles may absorb more sauce upon reheating.
FAQs about Quick & Tasty Chicken Ramen Stir Fry
- Can I use fresh ramen noodles?
- Yes, fresh ramen noodles work great! Adjust the cooking time according to the package directions.
- Can I make this without the oyster sauce?
- Oyster sauce adds a specific savory depth. You can substitute with hoisin sauce or a bit more soy sauce, but the flavor will change slightly.
- Can I make this gluten-free?
- Yes, use gluten-free ramen noodles (like rice ramen), tamari instead of soy sauce, and ensure your oyster sauce is gluten-free.
Enjoy this incredibly quick, flavorful, and satisfying Chicken Ramen Stir Fry! It’s a perfect solution for busy weeknights.
Print
Chicken Ramen Stir Fry
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3-4 1x
- Category: Main Course, Stir-Fry, Noodles
- Cuisine: Asian-Inspired
Description
This Quick & Tasty Chicken Ramen Stir Fry is a perfect weeknight meal, ready in under 30 minutes. Tender chicken, crisp vegetables, and ramen noodles are tossed in a savory and slightly sweet sauce.
Ingredients
Scale
For the Stir Fry:
- 2 (3-ounce) packages instant ramen noodles, seasoning packets discarded
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned (cut into matchsticks)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions (scallions), sliced, white and green parts separated
For the Stir-Fry Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil (toasted recommended)
- 1 teaspoon sugar
- 1/4 teaspoon white pepper (or black pepper)
Instructions
- Prepare Noodles: Bring a pot of water to a boil. Cook the ramen noodles according to package directions, but cook them for only 2 minutes so they are slightly undercooked (al dente). Drain well and set aside.
- Prepare Sauce: While the water is heating for the noodles, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and white pepper until well combined. Set aside.
- Cook Chicken: Heat 1 tablespoon of the 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 cooked chicken from the pan and set aside.
- Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for 2-3 minutes, until the vegetables are crisp-tender.
- Add Aromatics: Add the minced garlic, minced ginger, and the white parts of the sliced green onions to the pan. Stir-fry for another 30 seconds, until fragrant.
- Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the cooked and drained ramen noodles and the prepared sauce.
- Finish Stir-Frying: Stir-fry everything together for 2-3 minutes, tossing constantly, until the noodles and chicken are coated in the sauce and everything is heated through.
- Serve: Remove from heat. Garnish with the green parts of the sliced green onions and serve immediately.
Notes
- Ramen Noodles: Use instant ramen noodles, but discard the seasoning packets. Cooking them slightly underdone prevents them from becoming mushy in the stir-fry.
- Chicken: Boneless, skinless chicken thighs are recommended for their flavor and tenderness, but chicken breasts can also be used.
- Vegetables: Feel free to substitute or add other vegetables like broccoli florets, sliced mushrooms, or baby corn.
- Sauce: Adjust the sugar or soy sauce slightly to your taste preference.
- High Heat: Stir-frying requires high heat for best results, cooking the ingredients quickly while maintaining crispness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.