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Chicken ramen stir fry with colorful vegetables and tender chicken pieces, showcasing a slurp-worthy noodle delight.

Ultimate Chicken Ramen Stir Fry

Avatar photoAmelia Chen-Morrison
This Chicken Ramen Stir Fry recipe transforms humble ramen noodles into a flavorful, restaurant-quality dish that's ready in minutes. Marinated chicken and crisp vegetables are tossed in a savory stir-fry sauce, creating a satisfying and customizable weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian-inspired
Servings 4
Calories 550 kcal

Equipment

  • Medium bowl
  • Small bowl
  • Large wok or skillet
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Cooking spoon or spatula
  • Colander or strainer

Ingredients
  

  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons soy sauce for chicken marinade
  • 1 tablespoon cornstarch for chicken marinade
  • 1 teaspoon sesame oil for chicken marinade
  • 2 packages ramen noodles discard seasoning packets
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1 medium carrot, julienned or thinly sliced
  • ½ bell pepper, any color, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • 3 tablespoons soy sauce for stir-fry sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil for stir-fry sauce
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon cornstarch for stir-fry sauce
  • ¼ teaspoon red pepper flakes optional
  • 2 tablespoons water

Instructions
 

  • In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat and let it marinate for at least 15 minutes.
  • Cook the ramen noodles according to package directions, but slightly undercook them (about 1-2 minutes less than the recommended time). Drain the noodles and set aside.
  • In a small bowl, whisk together 3 tablespoons soy sauce, brown sugar, rice vinegar, 1 tablespoon sesame oil, oyster sauce (if using), 1 teaspoon cornstarch, red pepper flakes, and water. Set aside.
  • Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
  • Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
  • Add the garlic and ginger to the wok and cook for about 30 seconds, until fragrant. Be careful not to burn them.
  • Add the broccoli florets, carrots, and bell pepper to the wok and stir-fry for about 3-5 minutes, until the vegetables are tender-crisp.
  • Pour the stir-fry sauce over the vegetables and bring to a simmer. Cook for about 1-2 minutes, until the sauce has thickened slightly.
  • Add the cooked chicken and noodles to the wok and toss everything together until well coated in the sauce.
  • Garnish with green onions and sesame seeds.
  • Serve immediately and enjoy!

Notes

For best results, don't overcook the noodles. They should be slightly firm when added to the stir-fry. You can easily customize this recipe by adding different vegetables or proteins. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. For a vegetarian option, replace the chicken with tofu and omit the oyster sauce.