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Chicken Lunch Dinner 30 Minutes or Less Asian
4.7 from 86 votes

Chicken Ramen Stir Fry

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By: Joanna Cismaru 23 Comments

This post may contain affiliate links. Please read my disclosure policy.

Chicken Ramen Stir Fry is a simple but tasty dish that is perfect for any night of the week. Packed full of crunchy veggies cooked down in a savory spicy sauce, served over ramen noodles, this dish is a home run!

A simple 5 ingredient Asian sauce, a couple veggies and juicy pieces of chicken all tossed together with cooked ramen noodles is what it takes to create this incredibly delicious stir fry!

chicken ramen stir fry in a blue skillet with a pair of tongs holding some ramen noodles

I’m always looking for ways to pack tons of flavor into relatively quick and simple meals and this Chicken Ramen Stir Fry achieves that in spades. It combines tender juicy chicken, a spicy and savory sauce so good you’ll be tempted to lick the bowl clean, and crunchy veggies all spooned atop a bed of ramen noodles. I like to sprinkle lots of green onion and sesame seeds on top for a weeknight meal ready in a flash.

This is a great versatile meal where you can literally use any type of meat or vegetables you want. Simply buy the ramen packages, toss out the seasoning pouches, we don’t need those and let’s get cooking!

The Best Chicken Ramen

Now before you guys begin to comment, I know this recipe is far from an authentic Asian dish. But just because it isn’t authentic, it doesn’t mean we can’t still have fun with Asian inspired flavors! If you’re looking for something easy and comforting to curl up on the couch with, this stir fry will deliver all you need and more. So much more!

overhead shot of all ingredients needed to make chicken ramen stir fry

Ingredient Notes

  • Noodles – I used 3 packages of ramen noodles at 3 oz each. Be careful if you use rice noodles as they break easier. Toss out the seasoning pouches.
  • Sauce – Soy sauce, sesame oil, oyster sauce, honey, and sriracha. You can use hoisin sauce instead of oyster sauce. Also, I always use low sodium soy sauce, a personal preference, but these meals usually pack a lot of sodium, so if I can cut down the sodium a bit, I’ll take it.
  • Butter – Again I always use unsalted because I want to control the sodium in this dish.
  • Chicken – I used chicken breast today sliced thin but you can use thighs if that’s all you have on hand.
  • Veggies – Bell pepper and shredded napa cabbage. Napa cabbage is a Chinese cabbage, but you can use regular cabbage as well.
  • Garlic – Use as much or little as you like.
  • Seasoning – Just pepper today, we’re getting enough salt from our sauce.
  • Green onion – Sliced up thin to be incorporated right at the end of our dish.
  • Sesame seeds – A totally optional but totally delicious garnish that packs some extra protein. Plus it always makes your dishes look so much better.
process shots showing how to make chicken ramen stir fry

How To Make Chicken Ramen Stir Fry

  1. Cook the ramen: According to package instructions, reserve 1 cup of water from the pot.
  2. Combine the sauce: In a small bowl combine the soy sauce, oyster sauce, sriracha, honey, and sesame oil. Whisk well. This is an incredibly easy sauce, packed full of flavor that can be used in all sorts of stir fry dishes.
  3. Cook the chicken: Melt the butter in a large skillet over medium heat before adding the sliced chicken. Season with pepper and cook till browned, flip over and season again with pepper before allowing to cook through.
  4. Add the veggies: Add the sliced bell pepper and cook for 2-3 minutes before adding the garlic and cooking till aromatic. Stir in the shredded cabbage and allow to cook till it has wilted and browned, typically an additional 2 minutes.
  5. Finish the stir fry: Add in the ramen noodles, the prepared sauce, you can pour in some of the reserved water to ensure the sauce combines well. Add the green onion and cook for an additional minute before topping with sesame seeds and serving hot.
chicken ramen stir fry in a blue bowl with a couple chop sticks

What Else Can I Use In A Ramen Stir Fry?

The beauty of this dish is that it really is a blank canvas for throwing in any veggies or meats you have lying around and want to use up. I’ve included a list below of additional ingredients that will pair perfectly with this sauce and the noodles but feel free to have fun with it and add whatever you’d like!

Meat
Veggies
Noodles
Chicken thighs are a great substitute if you’d like something juicy and still in the poultry family. Broccoli Rice noodles would be delicious with this dish, just cook according to package instructions.
Sliced beef Carrots Lo mein noodles, cooked according to package instructions.
Cubed pork Mushrooms Udon noodles if you’re feeling like something with a bit more chew, prepared according to package instructions.
Cubed tofu, not a meat but a great protein substitute! Zucchini  
  Green beans  
  Snap peas  
  Water chestnuts  
  Cauliflower  

overhead shot of chicken ramen in a skillet

Leftovers

Allow the stir fry to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.

Freezer

You can freeze this recipe! Just prepare your meat veggies and allow them to cool completely before storing in an airtight container in the freezer for up to 3 months. Reheat in the microwave or on the stove when ready to eat. Cooked ramen noodles don’t freeze well so cook them when you’re ready to serve your stir fry.

More Quick Asian Recipes:

  • Sesame Noodles
  • Mongolian Beef Ramen Noodles
  • Ramen Carbonara
  • Hoisin Beef Noodles
  • Easy Chicken Stir Fry
  • Asian Style Pepper Steak
  • Thai Chicken Ramen

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of tongs lifting chicken ramen stir fry out of a skillet
Print
4.66 from 86 votes

Chicken Ramen Stir Fry

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Rate Recipe
Chicken Ramen Stir Fry is a simple but tasty dish that is perfect for any night of the week. Packed full of crunchy veggies cooked down in a savory spicy sauce, served over ramen noodles, this dish is a home run!
4

Ingredients

  • 9 ounce ramen noodles
  • 2 tablespoon butter (unsalted)
  • 2 chicken breasts (sliced thin)
  • ½ teaspoon pepper (or to taste)
  • 1 red bell pepper (sliced)
  • 4 cloves garlic (minced)
  • 2 cups napa cabbage (shredded)
  • ½ cup green onion (sliced)
  • sesame seeds (optional, for garnish)

Sauce

  • ¼ cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoon oyster sauce (*)
  • 1 tablespoon honey
  • 2 tablespoon sriracha

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook the ramen: According to package instructions, reserve 1 cup of water from the pot.
  • Combine the sauce: In a small bowl combine the soy sauce, oyster sauce, sriracha, honey, and sesame oil. Whisk well.
  • Cook the chicken: Melt the butter in a large skillet over medium heat before adding the sliced chicken. Season with pepper and cook till browned, flip over and season again with pepper before allowing to cook through.
  • Add the veggies: Add the sliced bell pepper and cook for 2-3 minutes before adding the garlic and cooking till aromatic. Stir in the shredded cabbage and allow to cook till it has wilted and browned, typically an additional 2 minutes.
  • Finish the stir fry: Add in the ramen noodles, the prepared sauce, you can pour in some of the reserved water to ensure the sauce combines well. Add the green onion and cook for an additional minute before topping with sesame seeds and serving hot.

Equipment

  • 12-inch Cast Iron Skillet

Video

Notes

  1. * Oyster sauce is a thick and sweet condiment made from oysters and soy sauce, very popular in Chinese cooking. You can use hoisin sauce instead if you prefer.
  2. Allow the stir fry to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.
  3. You can freeze this recipe! Just prepare your meat veggies and allow them to cool completely before storing in an airtight container in the freezer for up to 3 months. Reheat in the microwave or on the stove when ready to eat. Cooked ramen noodles don’t freeze well so cook them when you’re ready to serve your stir fry.
  4. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 457kcal (23%)Carbohydrates: 52g (17%)Protein: 21g (42%)Fat: 19g (29%)Saturated Fat: 9g (56%)Cholesterol: 51mg (17%)Sodium: 2321mg (101%)Potassium: 561mg (16%)Fiber: 3g (13%)Sugar: 8g (9%)Vitamin A: 1370IU (27%)Vitamin C: 57.1mg (69%)Calcium: 71mg (7%)Iron: 3.6mg (20%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of tongs lifting chicken ramen stir fry out of a skillet

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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23 Comments
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Gail M
Gail M
Posted: 1 month ago

5 stars
Love this recipe

0
Reply
Megan S
Megan S
Posted: 1 month ago

4 stars
Delicious, easy and so little ingredients!!

0
Reply
Buffie
Buffie
Posted: 3 months ago

Made this tonight and it was easy and delicious. A big hit at my table! Thanks for the recipe!

0
Reply
Amanda D
Amanda D
Posted: 7 months ago

5 stars
We make this once a week. It is delicious and a great way to use up whatever veggies you have on hand. The only change is instead of sriracha we use the chili garlic sauce. We also top with a black bean and ginger hot sauce for an extra kick. Keep the great recipes coming!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amanda D
Posted: 7 months ago

Glad you’re enjoying my recipes. 🙂

0
Reply
Sheri H
Sheri H
Posted: 1 year ago

5 stars
Loved this! Husband doesn’t like spicy but he loved this dish! Easy and quick.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Sheri H
Posted: 1 year ago

That’s wonderful! SO glad he enjoyed this recipe!

0
Reply
Jo Ann Singer
Jo Ann Singer
Posted: 1 year ago

5 stars
Really enjoyed this recipe! Very easy to put together. Delicious!

0
Reply
Bridget
Bridget
Posted: 2 years ago

We all loved this recipe of cheesy chicken and rice. We did not have broccoli so we used peas and instead of canned soup- we used whole milk plain yogurt and it worked. Amazing adaptable and verrrrry yummy. Thank you Jo.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bridget
Posted: 2 years ago

My pleasure. 🙂

0
Reply
Amy Analie
Amy Analie
Posted: 2 years ago

This recipe was delicious!! I made it and it was a hit for everyone! I just omited the sriracha (for the kids), and it was still delicious! Thank you so much and I love all your recipes!!😄

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amy Analie
Posted: 2 years ago

Thank you so much, I’m so glad you guys enjoyed the recipe. 🙂

0
Reply
ava
ava
Posted: 2 years ago

I love how you the recipes are very detailed and very vibrant pictures. Thank you

0
Reply
Melissa
Melissa
Posted: 2 years ago

5 stars
I made this tonight and everyone in my family ate seconds! I couldn’t find napa cabbage so I used shredded coleslaw mix, which worked great and saved a little time.

0
Reply
Catherine
Catherine
Posted: 2 years ago

4 stars
We really enjoyed this recipe! We only did 1/2 the sriracha because one of my daughters doesn’t like a lot of heat but it still had a nice little kick for the rest of us. I did take another reviewers suggestion of using Chinese 5 spice on the chicken and it was a nice addition. A really good base recipe that you can play with depending on ingredients you have on hand.

0
Reply
Mini
Mini
Posted: 3 years ago

5 stars
This recipe was a hit for my boyfriends family! They’re super picky with what I make but they cleaned the pot this time. There was just enough heat for them. I like my food extra spicy but the little kick was enough for me as well. I’ll definitely be making this again however I would use less oil and butter. I seasoned my chicken with salt pepper and Chinese five spice. I really recommend the five spice! I

0
Reply
StephJH
StephJH
Posted: 3 years ago

This looks delicious but my husband is allergic to shellfish, is there something I can substitute for the oyster sauce?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  StephJH
Posted: 3 years ago

Hoisin will work as well!

0
Reply
Amber
Amber
Posted: 3 years ago

5 stars
This was definitely a hit In my household! No left overs at all. To save time I used Tyson grill ready chicken breast strips and a 16oz bag of frozen stir fry veggies. I added my own fresh onion and garlic. I substituted cabbage with lettuce since our family isn’t a huge fan and it still turned out great.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amber
Posted: 3 years ago

So glad you guys liked it!

0
Reply
Amy G
Amy G
Posted: 3 years ago

5 stars
My family loves this recipe! I also love how easy and quick it was to prepare. This is a great dish when you’re running low on time! To make it extra fast, I’ve used shredded rotisserie chicken. It’s easily customizable to use whatever veggies you have too.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amy G
Posted: 3 years ago

So glad you loved it, Amy!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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