Quick & Tasty Chicken Ramen Stir Fry Recipe

Quick & Tasty Chicken Ramen Stir Fry is a fast, flavorful meal that transforms humble instant noodles into a satisfying stir-fry packed with juicy chicken and colorful veggies. I toss everything in a savory, slightly sweet sauce that clings to each bite of noodle and chicken, making this an easy go-to dinner when I need something quick but crave real flavor.

Why You’ll Love This Recipe

I love this recipe because it takes basic pantry staples—ramen noodles and chicken—and turns them into a well-balanced, one-pan meal. The stir-fry sauce is full of bold flavor, and the dish comes together in under 30 minutes. It’s customizable with whatever vegetables I have on hand, and it’s just as good (if not better) than takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Instant ramen noodles (discard seasoning packet)

• Boneless, skinless chicken breast or thighs (sliced thin)

• Bell peppers, carrots, or broccoli (sliced or chopped)

• Green onions (chopped)

• Garlic (minced)

• Soy sauce

• Hoisin sauce or oyster sauce

• Brown sugar or honey

• Sesame oil

• Vegetable oil

• Red pepper flakes or sriracha (optional, for heat)

• Sesame seeds (optional, for garnish)

Directions

1. I cook the ramen noodles according to package directions (without the seasoning), then drain and set aside.

2. I heat vegetable oil in a large skillet or wok over medium-high heat and cook the chicken until browned and cooked through. I remove it from the pan and set it aside.

3. In the same pan, I add more oil if needed and stir-fry the vegetables for 3–5 minutes until tender-crisp.

4. I return the chicken to the pan, add the garlic, and stir for another 30 seconds.

5. I whisk together soy sauce, hoisin or oyster sauce, brown sugar, sesame oil, and chili flakes.

6. I add the cooked noodles and sauce to the pan, tossing everything together until evenly coated and heated through.

7. I finish with green onions and sesame seeds, then serve immediately.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I swap chicken for shrimp, beef, or tofu. For extra crunch, I add shredded cabbage or snap peas. If I want a peanut-style sauce, I whisk in a spoonful of peanut butter with the sauce ingredients. I also use rice noodles or soba noodles when I’m out of ramen.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat them in a skillet with a splash of water or soy sauce to loosen the noodles. The microwave also works, but I stir halfway through for even heating.

FAQs

Can I use any brand of ramen?

Yes, I use whatever instant ramen I have on hand—just discard the seasoning packet and cook the noodles separately.

What vegetables work best?

I usually go for bell peppers, carrots, and broccoli, but mushrooms, zucchini, and green beans work great too.

Can I make it spicy?

Absolutely. I add sriracha, chili paste, or red pepper flakes to the sauce depending on how much heat I want.

Do I need a wok for this recipe?

No, a large skillet works just fine. I use whatever gives me enough space to stir-fry without crowding the pan.

Can I make it ahead of time?

It’s best fresh, but I prep the sauce and chop everything ahead so it comes together super quickly when I’m ready to cook.

Conclusion

Quick & Tasty Chicken Ramen Stir Fry is one of my favorite speedy meals that doesn’t sacrifice flavor for convenience. It’s hearty, colorful, and loaded with the kind of savory-sweet sauce that turns ramen into something special. Whether I’m whipping up dinner on a busy night or meal prepping for the week, this recipe never lets me down.