QUICK CHICKEN RAMEN STIR FRY

Imagine the savory, umami-packed flavor of ramen combined with tender chicken and crisp-tender vegetables, all tossed in a delicious stir-fry sauce. This quick and easy Chicken Ramen Stir Fry recipe delivers all that and more in under 30 minutes. Get ready to ditch the takeout and whip up this satisfying meal that’s guaranteed to become a new family favorite – I promise you’ll love it!

Ingredients: What You’ll Need

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon ginger, grated
• 1 clove garlic, minced

For the Stir-Fry:

• 2 packages (3 oz each) canned chicken ramen noodles, seasoning packets reserved
• 1 tablespoon vegetable oil
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1/2 cup sliced bell pepper (any color)
• 1/4 cup sliced onion
• 2 cloves garlic, minced

For the Sauce:

• Reserved ramen seasoning packets (from both packages)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1/4 cup water
• Optional: red pepper flakes, to taste

Garnish (Optional):

• Sesame seeds
• Chopped green onions

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, grated ginger, and minced garlic.
2. Toss to coat well and let it marinate for at least 10 minutes (or up to 30 minutes in the refrigerator). This helps tenderize the chicken and infuse it with flavor.

Step 2: Prepare the Noodles

1. Cook the ramen noodles according to the package directions, but only cook them until *just* tender. You want them slightly undercooked because they’ll continue to cook in the stir-fry.
2. Drain the noodles well and set aside.
3. Don’t discard the seasoning packets! We’ll use those in the sauce.

Step 3: Make the Stir-Fry Sauce

1. In a small bowl, whisk together the reserved ramen seasoning packets, soy sauce, brown sugar, sesame oil, rice vinegar, cornstarch, and water until smooth.
2. Set aside.

Step 4: Stir-Fry the Chicken and Vegetables

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Make sure to stir frequently to prevent sticking and ensure even cooking.
3. Remove the chicken from the skillet and set aside.
4. Add the broccoli florets, sliced carrots, bell pepper, and onion to the skillet. Stir-fry until the vegetables are crisp-tender, about 5-7 minutes.
5. Add the minced garlic and stir-fry for another minute until fragrant.

Step 5: Combine Everything

1. Return the cooked chicken to the skillet with the vegetables.
2. Pour the stir-fry sauce over the chicken and vegetables.
3. Bring to a simmer and cook until the sauce has thickened slightly, about 1-2 minutes.
4. Add the cooked ramen noodles to the skillet and toss everything together until the noodles are well coated with the sauce.

Step 6: Serve and Enjoy

1. Serve the Chicken Ramen Stir Fry immediately, garnished with sesame seeds and chopped green onions, if desired.
2. Enjoy!

Pro Tips for the Perfect Ramen Stir Fry

Okay, bestie, let’s talk tips. We want this Chicken Ramen Stir Fry to be absolutely *amazing*, right? Here’s how to make sure it is:

• Don’t Overcook the Noodles: Seriously, slightly undercooking them is key. They’ll finish cooking in the sauce and you don’t want them to be mushy. Mushy noodles are a big no-no!
• Prep Your Ingredients: Stir-fries are fast-paced. Have all your vegetables chopped, your sauce mixed, and your chicken ready to go *before* you turn on the heat. This will make the whole process so much smoother.
• High Heat is Your Friend: That medium-high heat is important for getting a good sear on the chicken and keeping the vegetables crisp-tender. Don’t be afraid of it!
• Adjust the Sauce: Taste the sauce before you add it to the stir-fry. If you want it sweeter, add a little more brown sugar. If you want it spicier, add a pinch of red pepper flakes. Make it your own!
• Veggies: Feel free to swap out or add in other vegetables you love! Snap peas, mushrooms, and baby corn are all great additions.

Variations to Spice Things Up

Want to get a little creative with your Chicken Ramen Stir Fry? I’m all for it! Here are a few ideas:

• Add Protein: Not feeling chicken? Use shrimp, tofu, or even leftover pork. You could even use canned chicken ramen noodles with the canned chicken itself for a super quick option!
• Spice it Up: Add a dash of sriracha or chili garlic sauce to the sauce for an extra kick.
• Make it Veggie-Packed: Load up on the veggies! Add spinach, kale, or bok choy for a nutrient boost.
• Flavor Boost: A little bit of peanut butter or hoisin sauce in the sauce can add a delicious nutty or savory flavor.
• Egg-cellent Addition: Top your stir-fry with a fried egg for extra protein and richness.

Frequently Asked Questions

Can I use different types of ramen noodles?

Absolutely! While this recipe calls for the classic chicken flavor, you can use any flavor of ramen noodles you like. Beef, shrimp, or even vegetarian ramen will work well. Just be mindful of the sodium content in the seasoning packets, as some flavors can be saltier than others. You might also enjoy exploring Roman Soup Recipes for flavor ideas!

Can I make this ahead of time?

While this is best served fresh, you can prep some of the components ahead of time. Marinate the chicken, chop the vegetables, and mix the sauce. Then, when you’re ready to cook, it will come together in a snap. However, I don’t recommend cooking the noodles ahead of time, as they tend to get sticky. If you are looking for something you can prep in advance, try my Street Corn Chicken Rice Bowl, which can be prepped for meal prepping.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to help loosen the noodles and prevent them from drying out. You can also enjoy it cold!

Can I freeze this?

While you *can* freeze this, the texture of the noodles might change slightly. If you do freeze it, make sure to use an airtight container and thaw it completely before reheating. For best results, consider freezing only the chicken and vegetable mixture, and then cooking fresh noodles when you’re ready to eat.

What kind of chicken should I use?

I recommend using boneless, skinless chicken breasts for this recipe because they cook quickly and evenly. However, you can also use chicken thighs if you prefer. Just keep in mind that chicken thighs will take a little longer to cook. Some recipes featuring ramen noodle and chicken recipes also use shredded rotisserie chicken for convenience.

More Delicious Stir-Fry Recipes to Try

If you loved this Chicken Ramen Stir Fry, you’re in for a treat! I have a bunch of other stir-fry recipes that I think you’ll absolutely adore. Here are a few of my favorites:

• Sausage And Cabbage Stir Fry: A super easy and flavorful one-pan meal.
• Garlic Butter Chicken Noodles: Buttery, garlicky goodness that’s ready in minutes!
• Honey Garlic Chicken Mac: A family favorite with a sweet and savory twist.
• Chicken Zucchini Stir Fry: A light and healthy option perfect for summer.

So there you have it, my friend! Your new go-to Chicken Ramen Stir Fry recipe. I hope you love it as much as I do. Happy cooking!

Quick Chicken Ramen Stir Fry

Amelia Chen-Morrison

This Quick Chicken Ramen Stir Fry recipe combines the savory flavors of ramen with tender chicken and crisp-tender vegetables in a delicious stir-fry sauce. Ready in under 30 minutes, it’s a satisfying and easy meal perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian-inspired

Servings 4

Calories 550 kcal

Equipment

• Large Skillet or Wok
• Medium bowl
• Small bowl
• Measuring cups and spoons
• Cutting board
• Knife
• Whisk
• Colander

Ingredients

  

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 1 cup broccoli florets
• 1 cup sliced carrots
• ½ cup sliced bell pepper any color
• ¼ cup sliced onion
• 2 cloves garlic, minced
• Reserved ramen seasoning packets from both packages
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• ¼ cup water
• Sesame seeds, for garnish
• Chopped green onions, for garnish
• Optional: red pepper flakes, to taste

Instructions

 

• In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, grated ginger, and minced garlic. Toss to coat well and let it marinate for at least 10 minutes (or up to 30 minutes in the refrigerator).
• Cook the ramen noodles according to the package directions, but only cook them until *just* tender. Drain the noodles well and set aside, reserving the seasoning packets.
• In a small bowl, whisk together the reserved ramen seasoning packets, soy sauce, brown sugar, sesame oil, rice vinegar, cornstarch, and water until smooth. Set aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Add the broccoli florets, sliced carrots, bell pepper, and onion to the skillet. Stir-fry until the vegetables are crisp-tender, about 5-7 minutes.
• Add the minced garlic and stir-fry for another minute until fragrant.
• Return the cooked chicken to the skillet with the vegetables.
• Pour the stir-fry sauce over the chicken and vegetables. Bring to a simmer and cook until the sauce has thickened slightly, about 1-2 minutes.
• Add the cooked ramen noodles to the skillet and toss everything together until the noodles are well coated with the sauce.
• Serve immediately, garnished with sesame seeds and chopped green onions, if desired.

Notes

Don’t overcook the noodles; slightly undercooking them is key to prevent mushiness. Prep all ingredients before starting, as stir-fries cook quickly. Adjust the sauce to your liking by adding more brown sugar for sweetness or red pepper flakes for spice. Feel free to substitute or add other vegetables such as snap peas, mushrooms, or baby corn. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to prevent drying.