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Ramen Noodle Stir Fry with Chicken

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This Ramen Noodle Stir Fry with Chicken is a quick, easy, and flavor-packed meal that comes together in under 30 minutes. Tender chicken, crisp veggies, and ramen noodles are tossed in a savory stir-fry sauce for a satisfying weeknight dinner that’s better than takeout!

Ingredients

Scale
  • 2 (3 oz) packages instant ramen noodles (discard seasoning packets)

  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced

  • 1 tablespoon vegetable oil

  • 2 cups mixed stir-fry vegetables (like broccoli, bell peppers, carrots, snap peas)

  • 2 green onions, sliced (optional, for garnish)

  • Sesame seeds (optional, for garnish)

For the Sauce:

  • 1/4 cup low-sodium soy sauce

  • 2 tablespoons hoisin sauce

  • 1 tablespoon oyster sauce (optional but adds depth)

  • 1 tablespoon honey or brown sugar

  • 1 teaspoon sesame oil

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, grated (or 1/4 tsp ground ginger)

  • 1/4 teaspoon red pepper flakes (optional, for heat)

Instructions

  1. Cook ramen noodles according to package directions, but reduce cooking time by 1 minute so they stay firm. Drain and set aside.

  2. In a small bowl, whisk together all sauce ingredients. Set aside.

  3. In a large skillet or wok, heat vegetable oil over medium-high heat. Add sliced chicken and cook for 5–7 minutes, stirring often, until browned and cooked through. Remove and set aside.

  4. In the same pan, add veggies and sauté for 3–4 minutes until crisp-tender.

  5. Return chicken to the pan, add cooked noodles, and pour the sauce over everything.

  6. Toss well to combine and cook for another 2–3 minutes, letting the sauce thicken and coat everything.

  7. Remove from heat and garnish with green onions and sesame seeds if desired. Serve hot.

Notes

  • Use pre-cooked rotisserie chicken for an even quicker meal.

  • You can use frozen stir-fry veggies—just thaw before adding.

  • Swap ramen for rice noodles or lo mein if desired.