Chicken Ramen Stir Fry
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!
The Best Chicken Ramen
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!
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!
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.
How To Make Chicken Ramen Stir Fry
- 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. This is an incredibly easy sauce, packed full of flavor that can be used in all sorts of stir fry dishes.
- 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.
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 |
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:
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.
Chicken Ramen Stir Fry
Video
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
Notes
- * 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.
- 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.
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
