When dinner needs to be fast, flavorful, and satisfying, this Chicken Ramen Stir Fry delivers in every bite. It’s a one-pan wonder — tender chicken, crisp veggies, and bouncy ramen noodles coated in a savory, garlicky sauce that feels like takeout but tastes even better.
In under 30 minutes, you’ll have a wholesome meal that brings all the textures and flavors you crave.
Table of Contents
Why You’ll Love This Chicken Ramen Stir Fry
This stir fry brings the joy of ramen and the heartiness of a homemade chicken dinner together in one skillet.
- Ready in 30 minutes or less
- Budget-friendly with everyday ingredients
- Loaded with crisp, colorful veggies
- Flavor-packed garlic-soy-ginger sauce
- Perfect balance of sweet, salty, and umami
- Great for meal prep or next-day lunches
This dish reminds me of when I used to stop at a food truck near my job site in Austin that made quick stir fries on a blazing wok. Watching those flames dance while the noodles sizzled inspired me to recreate that flavor at home — minus the long wait or takeout cost.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity — a handful of fresh ingredients that come together for bold, balanced flavor.
Main Ingredients
- 2 packages (6 oz each) ramen noodles, seasoning packets discarded
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 green onions, sliced (white and green parts separated)
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
Optional Add-Ons or Substitutes
- Use chicken breast instead of thighs for leaner protein.
- Swap ramen for soba or rice noodles.
- Add broccoli florets or mushrooms for extra veggies.
- Replace oyster sauce with hoisin sauce if preferred.
- Add chili flakes or sriracha for heat.
- Sprinkle sesame seeds or crushed peanuts for crunch.
Step-by-Step Instructions
This dish comes together quickly — prep everything before you start for smooth cooking.
- Cook the Ramen:
Boil noodles according to package instructions, discarding the seasoning packets. Drain and toss with a little sesame oil to prevent sticking. - Cook the Chicken:
Heat vegetable oil in a large wok or skillet. Add chicken and cook until browned and cooked through. Remove and set aside. (I love the light crisp that thighs get here.) - Sauté Aromatics and Veggies:
In the same pan, add garlic, ginger, and the white parts of green onions. Sauté for 30 seconds. Add bell pepper, carrot, and snap peas. Stir-fry until crisp-tender. - Make the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, sugar, and white pepper. Pour into the pan and stir until bubbling. - Combine Everything:
Add the cooked ramen and chicken back into the pan. Toss well to coat in the sauce. Stir-fry for another minute until everything glazes beautifully. - Finish and Serve:
Garnish with green onion tops and a drizzle of sesame oil. Serve hot and enjoy every savory bite.
Quick Reminders:
- Prep all ingredients before you begin — stir-frying moves fast.
- Don’t overcook the noodles; they’ll soften in the sauce.
- Use high heat for that authentic wok-style sear.
- Adjust salt and soy to taste.
Expert Tips for Success
Small adjustments make a big difference in stir-fry perfection.
- Use high heat for quick, even cooking.
- Dry chicken before frying for better browning.
- Add noodles only after sauce thickens slightly.
- If sauce tastes salty, add a tablespoon of water or honey.
- For meal prep, store sauce separately to avoid soggy noodles.
- Try pairing it with Chicken Chow Mein for a takeout-style dinner spread.
- Serve alongside One-Pot Teriyaki Noodles for an extra noodle fix.
Master these basics, and you’ll never crave takeout stir fry again.
Serving Suggestions
This versatile dish fits just about any occasion — from a quick weeknight dinner to meal prep lunches.
- Serve with steamed jasmine rice for extra heartiness.
- Pair with Thai Chicken Meatballs for a full Asian-inspired meal.
- Add a side of miso soup or cucumber salad.
- Serve with Garlic Parmesan Dinner Rolls for a comfort twist.
- Top with crushed peanuts or chili oil for a restaurant finish.
It’s the kind of dish that tastes even better straight from the wok — no fancy plating required.
Storing and Reheating
Chicken Ramen Stir Fry holds up well, making it great for leftovers and meal prep.
How to Store It
- Store in an airtight container for up to 3 days in the fridge.
- Add a drizzle of sesame oil before refrigerating to keep noodles moist.
- Avoid freezing — the noodles lose texture.
- Keep green onion garnish separate until serving.
How to Reheat It
- Reheat in a skillet with a splash of water or soy sauce.
- Toss gently until noodles loosen and heat through.
- Microwave in 30-second intervals, stirring in between.
- Add a touch of sesame oil before serving to refresh the flavor.
Your leftovers will still have that wok-style depth and satisfying chew.
Frequently Asked Questions
Can I use instant ramen?
Yes! Just skip the seasoning packets and cook the noodles slightly underdone before stir-frying.
Can I make it vegetarian?
Absolutely — substitute chicken with tofu or edamame for a plant-based option.
Is oyster sauce necessary?
It adds depth, but you can use hoisin or a mix of soy sauce and honey as an alternative.
Final Thoughts
This Chicken Ramen Stir Fry is all about speed, simplicity, and satisfaction. It’s the kind of recipe that turns a few pantry staples into a vibrant, takeout-style dinner that brings everyone to the table.
It’s one of those dishes I keep in my back pocket for busy weeknights when flavor still matters — and honestly, it never fails to impress.
- Prep ahead for easy weeknight cooking.
- Keep the wok hot and the noodles bouncy.
- Taste, toss, and make it your own.
Fire up that skillet, and let this stir fry bring restaurant-style magic right to your kitchen.
Chicken Ramen Stir Fry
Ingredients
Equipment
Method
- Cook ramen noodles according to package directions. Drain and toss with a little sesame oil to prevent sticking; set aside.
- Heat vegetable oil in a large wok or skillet over high heat. Add chicken thighs and stir‑fry until browned and cooked through. Remove chicken and set aside.
- In the same pan, add garlic, ginger, and the white parts of green onions. Sauté about 30 seconds until fragrant. Then add red bell pepper, snap peas, and julienned carrot. Stir‑fry until vegetables are crisp‑tender.
- In a small bowl, whisk together soy sauce, oyster sauce, sugar, white pepper (and chili flakes if using). Pour this sauce mixture into the pan and stir until it begins to bubble.
- Return cooked chicken and drained noodles to the pan. Toss everything thoroughly to coat with sauce. Stir‑fry for another minute or so until noodles and chicken are glazed.
- Turn off heat, drizzle sesame oil over top, and garnish with green onion tops and optional sesame seeds or crushed peanuts. Serve hot.
Nutrition
Notes
- Use high heat for a good sear and stir vegetables and noodles quickly to maintain texture.
- For lower sodium, use low‑sodium soy sauce.
- To keep noodles bouncy, add them only after the sauce thickens slightly.
- Recipe works well for meal prep, though freezing is not recommended — noodles lose texture.
Tried this recipe?
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