Chicken Ramen Stir Fry
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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!
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!
Chicken Ramen Stir Fry
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!
Ingredients In Chicken Ramen Stir Fry
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- 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 – Fresh is always best but if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- 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
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- 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 |
What To Serve With Chicken Ramen Stir Fry
Since this is a stir fry and has all your veggies, protein, and carbs all in one place, you can enjoy this dish all on its own. Try some of these awesome recipes if you’d like to make a spread!
- Orange Chicken
- Instant Pot Beef and Broccoli
- Instant Pot General Tso’s Chicken
- Chili Garlic Shrimp
- Kung Pao Chicken
Storing Leftover Chicken Ramen Stir Fry
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:
- Mongolian Beef
- Chicken Lo Mein
- Easy Beef And Broccoli Stir Fry
- Shrimp Shiitake Noodles
- Asian Pork Rolls
- Crunchy Asian Salad
- Asian Style Pepper Steak
- Sweet and Sour Chicken
- Orange Chicken
- Mongolian Chicken
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Chicken Ramen Stir Fry
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 4
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!
Equipment
Ingredients
- 9 oz ramen noodles
- 2 tbsp butter unsalted
- 2 chicken breasts sliced thin
- 1/2 tsp pepper or to taste
- 1 red bell pepper sliced
- 4 cloves garlic minced
- 2 cups napa cabbage shredded
- 1/2 cup green onion sliced
- sesame seeds optional, for garnish
Sauce
- 1/4 cup soy sauce
- 1 tsp sesame oil
- 2 tbsp oyster sauce *
- 1 tbsp honey
- 2 tbsp sriracha
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.
Video
Recipe 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: 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%)
Mini says
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
StephJH says
This looks delicious but my husband is allergic to shellfish, is there something I can substitute for the oyster sauce?
Jo Cooks Team says
Hoisin will work as well!
Amber says
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.
Joanna Cismaru says
So glad you guys liked it!
Amy G says
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.
Joanna Cismaru says
So glad you loved it, Amy!
Donna says
Delicious!!!!