Chicken Ramen Stir-Fry: Quick, Flavorful, and Satisfying
This Chicken Ramen Stir-Fry is the ultimate one-pan meal! Combining tender chicken, stir-fried vegetables, chewy ramen noodles, and a savory homemade sauce, this dish is perfect for busy weeknights or when you’re craving takeout-style comfort food. Ready in under 30 minutes, it’s a quick, satisfying, and budget-friendly recipe the whole family will love.

Ingredients Overview
For the Stir-Fry:
- Chicken Breast (2 medium, sliced thinly): Boneless, skinless chicken breast is perfect for quick cooking and lean protein. You can also use chicken thighs for a juicier option.
- Instant Ramen Noodles (3 packs): Discard the seasoning packets and use the noodles only. They cook quickly and absorb the delicious sauce beautifully.
- Vegetables (2–3 cups): A colorful mix of broccoli, bell peppers, snap peas, and carrots works great. Use fresh or frozen vegetables as needed.
- Garlic (3 cloves, minced): Adds a punch of savory flavor.
- Ginger (1 teaspoon, minced): Adds a warm, zesty kick to the dish.
- Green Onions (2, sliced): For garnish and added freshness.
- Vegetable Oil (2 tablespoons): For stir-frying the chicken and vegetables.
For the Sauce:
- Soy Sauce (1/4 cup): Provides a salty, umami-rich base. Use low-sodium soy sauce if preferred.
- Hoisin Sauce (2 tablespoons): Adds sweetness and depth to the sauce.
- Sesame Oil (1 tablespoon): Infuses the dish with nutty richness.
- Honey (1 tablespoon): Balances the savory flavors with a touch of sweetness.
- Sriracha (1–2 teaspoons, optional): Adds a spicy kick. Adjust based on your spice tolerance.
- Cornstarch (1 teaspoon): Mixed with 2 tablespoons of water to thicken the sauce.
Step-by-Step Instructions
1. Cook the Ramen Noodles
- Bring a pot of water to a boil. Add the ramen noodles and cook according to the package instructions (about 2–3 minutes).
- Drain the noodles, toss them lightly with sesame oil to prevent sticking, and set aside.
2. Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken, season lightly with salt and pepper, and stir-fry for 5–6 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables
- In the same skillet, heat the remaining tablespoon of vegetable oil.
- Add the broccoli, bell peppers, snap peas, and carrots. Stir-fry for 4–5 minutes, or until the vegetables are tender-crisp. Add the minced garlic and ginger and cook for another 1–2 minutes until fragrant.
4. Make the Sauce
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, honey, and sriracha (if using).
- In a separate bowl, dissolve the cornstarch in 2 tablespoons of water, then stir it into the sauce mixture.
5. Combine Everything
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and veggies, tossing to coat evenly. Simmer for 1–2 minutes until the sauce thickens slightly.
- Add the cooked ramen noodles to the skillet and toss everything together until the noodles are coated in the sauce and heated through.
6. Garnish and Serve
- Divide the stir-fry into bowls or plates. Garnish with sliced green onions and sesame seeds if desired. Serve immediately and enjoy!
Tips and Tricks
1. Customize Your Stir-Fry
- Protein Options: Substitute chicken with shrimp, beef, or tofu for a different twist.
- Vegetable Variations: Use whatever vegetables you have on hand, like mushrooms, zucchini, or bok choy.
- Spice Level: Adjust the amount of sriracha to suit your spice tolerance or omit it altogether for a milder dish.
2. Avoid Overcooking the Noodles
- Cook the ramen noodles until just al dente, as they’ll continue to cook when tossed with the sauce.
3. Prep Ahead
- To save time, slice the chicken and chop the vegetables in advance. You can also mix the sauce ahead of time and store it in the refrigerator until ready to use.
Serving Suggestions
This Chicken Ramen Stir-Fry is a complete meal on its own, but you can pair it with:
- Egg Rolls or Spring Rolls: For a crunchy side dish.
- Cucumber Salad: A refreshing, tangy salad balances the richness of the stir-fry.
- Miso Soup: A light soup adds a cozy touch to your meal.
Storage and Leftovers
1. Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
2. Reheating Tips:
- Reheat on the stovetop over low heat, adding a splash of water or soy sauce to loosen the noodles.
- Microwave in short intervals, stirring between each to ensure even heating.
3. Freezing:
- This stir-fry is best enjoyed fresh, but you can freeze the cooked chicken and veggies (without the noodles) for up to 2 months. Cook fresh noodles when reheating.
FAQs
Q: Can I use fresh ramen noodles instead of instant ones?
A: Yes! Fresh ramen noodles will work wonderfully in this recipe. Just cook them according to the package instructions.
Q: Can I make this dish vegetarian?
A: Absolutely! Omit the chicken and use tofu, tempeh, or additional vegetables for a vegetarian version.
Q: How do I keep the veggies crunchy?
A: Stir-fry the vegetables over high heat for a shorter amount of time to retain their crunch.
Conclusion
This Chicken Ramen Stir-Fry is a delicious and easy way to turn simple ingredients into a flavorful, satisfying meal. With its savory sauce, tender chicken, crisp vegetables, and chewy ramen noodles, it’s the perfect recipe for busy nights or when you’re craving takeout at home.
Give this recipe a try and let us know how it turned out! Don’t forget to tag your creations with #ChickenRamenStirFry for a chance to be featured. Happy cooking!
Print
Chicken Ramen Stir-Fry: Quick, Flavorful, and Satisfying
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Description
This Chicken Ramen Stir-Fry is the ultimate one-pan meal! Combining tender chicken, stir-fried vegetables, chewy ramen noodles, and a savory homemade sauce, this dish is perfect for busy weeknights or when you’re craving takeout-style comfort food. Ready in under 30 minutes, it’s a quick, satisfying, and budget-friendly recipe the whole family will love.
Ingredients
For the Stir-Fry:
- 🐔 Chicken Breast (2 medium, sliced thinly)
- 🍜 Instant Ramen Noodles (3 packs, seasoning packets discarded)
- 🥦 Vegetables (2–3 cups, mix of broccoli, bell peppers, snap peas, and carrots)
- 🧄 Garlic (3 cloves, minced)
- 🫚 Ginger (1 teaspoon, minced)
- 🌱 Green Onions (2, sliced, for garnish)
- 🛢 Vegetable Oil (2 tablespoons)
For the Sauce:
- 🥢 Soy Sauce (1/4 cup)
- 🍯 Hoisin Sauce (2 tablespoons)
- 🌰 Sesame Oil (1 tablespoon)
- 🍯 Honey (1 tablespoon)
- 🌶️ Sriracha (1–2 teaspoons, optional)
- 🥄 Cornstarch (1 teaspoon, mixed with 2 tablespoons water)
Instructions
- Cook the Noodles: Boil ramen noodles for 2–3 minutes, drain, toss with sesame oil, and set aside.
- Cook the Chicken: Stir-fry chicken in 1 tablespoon of oil until golden and cooked through. Remove from skillet.
- Sauté Vegetables: Stir-fry vegetables in remaining oil until tender-crisp. Add garlic and ginger; cook until fragrant.
- Make the Sauce: Whisk together soy sauce, hoisin, sesame oil, honey, sriracha, and cornstarch mixture.
- Combine Everything: Add chicken back to the skillet, pour in sauce, and simmer until thickened. Toss in cooked noodles and mix well.
- Serve: Garnish with green onions and sesame seeds. Serve immediately.
Nutrition
- Calories: Approx. 450 kcal per serving