If you’re craving the slurp-worthy comfort of ramen and the bold flavors of stir fry, this Chicken Ramen Stir Fry is about to be your new go-to weeknight dinner. It’s fast, flavorful, and packed with tender chicken, vibrant veggies, and bouncy noodles all tossed in a savory sauce. Trust me—your dinner routine will never be the same!
What Is Chicken Ramen Stir Fry?
Chicken ramen stir fry is a mouthwatering mashup that blends Japanese-style ramen noodles with the sizzling flair of Chinese stir fry. The result? A bold, satisfying dish that’s equal parts cozy and craveable.
Instead of being served in a broth like traditional ramen, this version is saucy but dry—similar to lo mein or chow mein. The noodles soak up all that umami-packed sauce, while the chicken and vegetables bring color, crunch, and protein to the party.
Ingredients You’ll Need
Ramen Noodles – Fresh is best, but instant or dried ramen works too—just ditch the seasoning packet.
Chicken – Boneless, skinless chicken thighs offer juicy flavor, but chicken breast works in a pinch.
Veggies – Bell peppers, snap peas, and carrots add crunch, color, and nutrients.
Aromatics – Garlic, ginger, and green onions build a bold flavor base.
Sauce – A blend of soy sauce, oyster sauce, sesame oil, sugar, and white pepper creates rich umami depth.
Oil – Use a high-smoke point oil like vegetable or peanut oil for the best stir-fry results.
How to Make Chicken Ramen Stir Fry
- Prep Ingredients – Slice chicken, chop veggies, and mince garlic and ginger. Mix the sauce in a small bowl.
- Cook the Chicken – Stir-fry chicken in a hot wok or skillet until golden and cooked through. Remove and set aside.
- Stir-Fry Veggies – In the same pan, stir-fry your veggies until just tender-crisp.
- Cook the Noodles – Boil ramen for about 2 minutes—just underdone is perfect. Drain well.
- Combine Everything – Return chicken to the pan with veggies, toss in noodles and sauce, and stir-fry everything until hot and coated in flavor.
- Serve – Garnish with green onions and enjoy hot!
Pro Tips for Success
- Use high heat to get that delicious sear without overcooking.
- Don’t overcrowd the pan—cook in batches if needed to maintain heat.
- Undercook noodles slightly so they finish cooking in the sauce.
- Prep ahead—chop everything before you start. Stir fry moves fast!
Easy Variations
- Vegetarian – Swap chicken for tofu or go heavy on veggies.
- Spicy Kick – Add sriracha, chili oil, or red pepper flakes.
- Seafood Swap – Try shrimp or scallops instead of chicken.
- Low-Carb Option – Use spiralized zucchini or shirataki noodles.
Healthier Than Takeout
Making this dish at home means you get to control the ingredients—and the nutrition:
- Lower sodium than restaurant versions
- High in protein
- Packed with fiber and vitamins from the veggies
- Easy to adapt for gluten-free or dairy-free diets
What to Serve With Chicken Ramen Stir Fry
- Side Dishes – Pair with miso soup, cucumber salad, or Asian slaw.
- Drinks – Try a crisp white wine like Riesling or a chilled Asian beer.
- Garnishes – Sesame seeds, chopped cilantro, or extra green onion are all great.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
Chicken Ramen Stir Fry Recipe
Course: Main Course
Cuisine: Asian Fusion
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~450 per serving
Ingredients
- 2 (6 oz) packages 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 fresh 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
Instructions
- Bring a pot of water to boil. Cook ramen noodles for 2 minutes until slightly undercooked. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
- Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken and cook for 5–6 minutes, until golden brown and cooked through. Remove from pan.
- Add remaining oil to the pan. Stir-fry bell pepper, snap peas, and carrot for 2–3 minutes until crisp-tender.
- Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
- Return chicken to the pan. Add cooked noodles and the sauce. Toss everything together and stir-fry for 2–3 minutes until heated through and coated in sauce.
- Garnish with green parts of green onions. Serve hot.
FAQs
Can I use other noodles?
Yes! Try egg noodles, udon, or even spaghetti.
Can I make it ahead?
Prep the veggies and chicken in advance, but cook just before serving for best texture.
How long do leftovers last?
Up to 3 days in the fridge in an airtight container. Reheat in a pan.
Ready to stir-fry your way to flavor town? This Chicken Ramen Stir Fry is a guaranteed hit—fast, fun, and packed with savory satisfaction. If you try it, tag your photos with #Statinfoods for a chance to be featured!
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