Let’s be real—weeknights are busy. Between work, errands, and maybe that never-ending pile of laundry staring at you, cooking a homemade dinner can feel like a luxury. That’s exactly why I love this Chicken Ramen Stir Fry—it’s quick, satisfying, and doesn’t require you to be a master chef. If you can boil noodles and stir a pan, you can absolutely whip up this flavorful dish.
Table of Contents
Why You’ll Love This Chicken Ramen Stir Fry
- Fast and fuss-free: Dinner hits the table in under 30 minutes, perfect for chaotic weeknights.
- Packed with flavor: Juicy chicken, springy noodles, and a rich, savory sauce make every bite crave-worthy.
- Family-approved: Even picky eaters won’t complain—this dish is always a crowd-pleaser.
- Customizable: Swap in your favorite veggies, spice it up, or use whatever you have on hand.
- Better than takeout: You’ll get that satisfying stir-fry flavor without leaving your kitchen (or spending extra cash).
Ingredients You’ll Need
- Ramen noodles: Fresh ramen is best, but dried or instant ramen will do. Just toss that salty seasoning packet—you don’t need it here!
- Chicken: Boneless, skinless chicken thighs give amazing flavor, but chicken breast works just fine.
- Vegetables: Bell peppers, carrots, and snap peas add crunch and nutrition.
- Aromatics: Garlic, ginger, and green onions for a flavorful base.
- Sauce: A mix of soy sauce, oyster sauce, and sesame oil.
- Oil: Vegetable or peanut oil—something with a high smoke point.
See the recipe card for complete ingredient amounts and nutrition facts.
Step-by-Step Guide to Making Chicken Ramen Stir Fry
1. Prep Your Ingredients
Slice your chicken into bite-sized pieces so they cook quickly and evenly. Chop your veggies into similar sizes for even cooking. Mince the garlic and ginger finely so they release their flavors fast. Having everything ready before you start is key—once the pan is hot, things move quickly!
2. Cook the Chicken
Heat a tablespoon of oil in a large skillet or wok over high heat until shimmering. Add the chicken in a single layer—avoid overcrowding so it browns nicely. Let it sear for a minute before stirring, then cook until golden and fully cooked through, about 4–5 minutes. Transfer the chicken to a plate and keep it warm.
3. Stir-Fry the Veggies
Add a bit more oil if needed. Toss in your veggies, starting with the ones that take longest to cook, like carrots. After a minute, add the bell peppers and snap peas. Stir-fry for 2–3 minutes, keeping them crisp and vibrant.
4. Cook the Noodles
While the veggies are cooking, bring a pot of water to a boil. Cook the ramen according to package instructions, but undercook them by 1 minute since they’ll finish cooking in the stir-fry. Drain well and toss lightly with a drizzle of sesame oil to prevent sticking.
5. Combine Everything and Add Sauce
Lower the heat slightly. Return the chicken to the pan, add the noodles, and pour in the prepared sauce. Use tongs or two spatulas to toss everything together, ensuring the sauce coats every strand of noodle and piece of chicken. Stir-fry for 2–3 minutes until the noodles soak up the sauce and everything is hot and glossy. Taste and adjust seasoning if needed.
Tips for the Best Chicken Ramen Stir Fry
- Don’t overcook the noodles! Nobody likes mushy ramen.
- Crank up the heat. A hot pan gives you that irresistible stir-fry flavor.
- Make it yours. Swap in broccoli, zucchini, or whatever veggies you love.
A Little Backstory
This recipe became a lifesaver for me during those “what’s for dinner?” nights when my kids were hungry yesterday. It’s fast, it’s fun, and let’s just say there were zero complaints at the dinner table—a rare mom win!
FAQs About Chicken Ramen Stir Fry
Can I use leftover chicken?
Absolutely! Just skip the cooking step and toss it in when combining everything.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
Can I make it spicy?
Yes! Add sriracha, chili flakes, or a drizzle of chili oil to give it some kick.
Make Dinner Fun Again
There’s something magical about a meal that’s easy, colorful, and downright delicious. This Chicken Ramen Stir Fry is exactly that. It’s the perfect way to turn a basic weeknight into something worth savoring—no takeout required.
Cooking it can also be a fun family activity—let the kids help snap peas or stir the noodles. It’s quick enough for busy nights, but feels special enough to serve when friends pop over unexpectedly. Plus, it’s one of those dishes that tastes even better the next day, making it a meal prep hero.
So grab those chopsticks (or just a fork, no judgment!) and dig in—you’ve earned it. With this recipe, dinner isn’t just a task to check off; it’s a little moment of joy at the end of your day.
More Recipes You’ll Love Next
If you enjoyed this Chicken Ramen Stir Fry, here are more easy and flavorful dishes to try:
- Make a quick and comforting Teriyaki Chicken Rice Bowl for another delicious weeknight option.
- For a slow-cooked twist, try Slow Cooker Orange Chicken—set it and forget it!
- If you love cozy pasta dishes, Crockpot Garlic Parmesan Chicken Pasta is creamy, garlicky perfection.
- Looking for something with bold spices? Whip up Chicken Kofta with Garlic Yogurt Sauce for a Mediterranean-inspired dinner.
Tried this Chicken Ramen Stir Fry? I’d love to hear how it turned out for you! Leave a review and let me know your favorite twist on the recipe. And if you’re hungry for more everyday inspiration, follow us on Pinterest for endless chicken dinner ideas, quick weeknight meals, and family-friendly favorites.
Chicken Ramen Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Chicken Ramen Stir Fry is a quick and flavorful weeknight dinner packed with juicy chicken, colorful veggies, and savory noodles tossed in a rich sauce.
Ingredients
8 oz ramen noodles (fresh or dried, discard seasoning packet)
1 lb boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
1 red bell pepper, sliced
1 cup snap peas
1 carrot, sliced thin
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 green onions, sliced (reserve some for garnish)
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp vegetable or peanut oil
Instructions
Slice chicken, chop veggies, and mince garlic and ginger.
Heat 1 tbsp oil in a large skillet or wok over high heat. Cook chicken until golden and cooked through, 4–5 minutes. Remove and set aside.
In the same pan, add remaining oil. Stir-fry carrots for 1 minute, then add bell pepper and snap peas. Cook 2–3 minutes until crisp-tender.
Boil ramen according to package instructions, undercooking by 1 minute. Drain and toss lightly with sesame oil.
Return chicken to the pan with veggies, add noodles and sauce (soy, oyster, sesame oil). Toss well for 2–3 minutes until coated and heated through.
Garnish with green onions and serve hot.
Notes
Adjust spice with chili flakes, sriracha, or chili oil.
Use leftover chicken to save time—just add it in the final step.
Add broccoli or zucchini if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg