Chicken Ramen Stir Fry

Why I Love This Recipe

I love how this dish transforms simple ramen noodles into something vibrant and fresh. The chicken comes out juicy, the veggies stay crisp, and the homemade stir-fry sauce ties it all together with bold Asian-inspired flavors. I can easily customize it with whatever vegetables I have on hand, and the leftovers are just as tasty the next day. It’s a perfect balance of comfort and crunch in one pan.

Ingredients

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

• 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 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

Directions

1. I bring a pot of water to a boil for the ramen noodles.

2. While waiting, I mix up the sauce: soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl and set it aside.

3. I heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat, add the chicken, and stir-fry until golden brown and fully cooked—about 5 to 6 minutes. Then I remove it from the pan and set it aside.

4. In the same pan, I add the remaining oil and stir-fry the red bell pepper, snap peas, and carrot for 2–3 minutes until they’re crisp-tender.

5. I add the minced garlic, ginger, and the white parts of the green onions, cooking for another 30 seconds until fragrant.

6. Meanwhile, I cook the ramen noodles for just 2 minutes (slightly undercooked), then drain them well.

7. I return the chicken to the pan, toss in the cooked noodles and sauce, and stir-fry everything for another 2–3 minutes until well coated and heated through.

8. I finish by garnishing with the green parts of the sliced green onions and serve it hot.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Calories: 450 kcal per serving

Variations

I like to mix it up with different proteins—sometimes I use shrimp or tofu instead of chicken. For a spicier version, I add chili garlic sauce or a splash of sriracha to the stir-fry sauce. I’ve also used broccoli, mushrooms, or baby corn when I want more veggie variety. The beauty of this recipe is how flexible it is with whatever I have in the fridge.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in a skillet over medium heat with a splash of water to loosen the sauce. It microwaves well too, but I prefer the stovetop for the best texture.

FAQs

Can I use chicken breast instead of thighs?

Yes, I can. Chicken breast works just fine—it’s a bit leaner, so I make sure not to overcook it to keep it juicy.

Are instant ramen noodles okay to use?

Absolutely. I discard the seasoning packets and use just the noodles. They cook fast and work great in stir fries.

What if I don’t have oyster sauce?

I’ve subbed in hoisin sauce or just used more soy sauce with a pinch of sugar. It changes the flavor slightly, but still tastes great.

How do I make this recipe gluten-free?

I use gluten-free ramen noodles and swap in tamari or a gluten-free soy sauce. There are also gluten-free versions of oyster sauce available.

Can I make this vegetarian?

Definitely. I skip the chicken and use tofu or just double up on the veggies. The sauce works great without meat, too.

Conclusion

This Chicken Ramen Stir Fry is everything I want in a quick, weeknight meal—savory, satisfying, and super adaptable. It’s loaded with flavor, comes together in just half an hour, and is always a crowd-pleaser. Whether I’m cooking for family or just feeding myself, this dish never disappoints.