Quick Chicken Ramen Noodle Stir Fry
by Chungah
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This speedy noodle stir fry is made with tender chicken and vegetables with quick-cooking ramen noodles and the best stir-fry sauce! 30 min.
Why you’ll love this Quick Chicken Ramen Noodle Stir Fry
- Speedy 30 min dinner. This is a weeknight miracle dinner that comes together in 30 minutes or less, start to finish, with the quickest 4-ingredient stir-fry sauce. All you need is chicken stock, oyster sauce, rice wine vinegar, and Sriracha. It’s super quick, super simple, yet so so good.
- All the sneaked-in veggies. This stir fry recipe is the most perfect way to add in all the vegetables – broccoli, bell peppers, mushrooms, onions – you name it. Carrots and green beans would also be great swaps or additions, making this a true clean-out-the-fridge dinner.
- Budget-friendly. You can essentially use any mix of noodles, proteins, and vegetables you have on hand, turning basic pantry items and leftover vegetables (or proteins) into a quick, affordable, family-favorite meal.
Vegetables to add
For a great noodle stir fry, use a blend of crisp and tender vegetables.
- Crunchy and crisp: broccoli, cauliflower, bell peppers, carrots, baby corn and sugar snap peas
- Tender: mushrooms, zucchini, and bean sprouts
- Leafy greens: bok choy, napa cabbage or baby spinach
How to make quick chicken ramen noodle stir fry
- Cook the noodles. Cook the ramen noodles until al dente, rinsing with cold water to halt the cooking process.
- Prep the stir fry sauce. Combine the chicken stock, oyster sauce, rice wine vinegar and Sriracha.
- Brown the chicken. Heat a large skillet over medium heat and place the chicken in a single layer, without overcrowding, and cook undisturbed until a golden crust forms, then flip.
- Add the vegetables. Stir in the broccoli, onion, bell pepper, and mushrooms until tender.
- Sauté the aromatics. Stir in the garlic and ginger until fragrant.
- Deglaze the pan. Add the stir fry sauce, lifting up the browned bits (fond) from the bottom of the pan.
- Add the noodles. Stir in the al dente ramen noodles and cooked chicken until the sauce thickens slightly and coats the noodles.
- Serve. Sprinkle with green onions and sesame seeds, and serve warm.
Tools For This Recipe
Quick Chicken Ramen Noodle Stir Fry: Frequently Asked Questions
Should I rinse the noodles after boiling?
Yes! Cook the ramen noodles just until al dente, then rinse with cold water to prevent the noodles from clumping and becoming gummy.
Should I use the seasoning packet?
The seasoning packet included with the ramen noodles should be discarded as the recipe builds a more balanced, authentic stir-fry sauce with a few pantry staples.
What other types of noodles can I use?
Egg noodles, rice noodles, udon noodles and spaghetti are all excellent swaps.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days, reheating gently on the stovetop with a splash of water or stock to bring back some of the moisture.
Quick Chicken Ramen Noodle Stir Fry
This speedy noodle stir fry is made with tender chicken and vegetables with quick-cooking ramen noodles and the best stir-fry sauce! 30 min.
Video
Ingredients
- 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
- ⅓ cup chicken stock
- ¼ cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Sriracha, or more, to taste
- 1 tablespoon canola oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 ½ cups broccoli florets
- 1 cup diced sweet onion
- 1 cup diced red bell pepper
- 1 cup sliced shiitake mushrooms
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 green onions, thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
- In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
- In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
- Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
- Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
- Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Equipment
Notes
- Prep beforehand. This stir fry recipe comes together quickly. Have all the ingredients and sauce ready to go prior to cooking.
- Cook until al dente. Cook the ramen noodles just until al dente as they will continue to cook when stir-fried.
- Rinse noodles with cold water. This will stop the cooking process to tighten the starches and keep the noodles from clumping.
- Cut in uniform size. Cut all of the vegetables into small, similar-size pieces to ensure that they cook fast and evenly.
- Deglaze the pan. Lift up all the caramelized brown bits stuck to the bottom of the pan, adding deep, rich flavors to the stir fry sauce.
Did you make this recipe?
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This was very tasty. I substituted a bag of broccoli slaw for the florets and use the Haiku Shiitake Mushroom Ramen noodles. The sauce for this recipe paired very well with the rotisserie chicken I wanted to use for this recipe.
Perfect, yummy, came together easily. Just the right touch of heat and not overly saucy. Loved it!
This was very good (not surprised as we have enjoyed every recipe of yours)! Threw a fried egg on top when I had it again for breakfast. Recipe was easy to follow, forgiving for veggie swaps as needed & made everyone in the house happy.
You have the BEST recipes!
I have a quik question……how important is it to use fresh ginger? Can I use the ginger in my spice cabinet?
Looking forward to trying the fab recipes.
Damn Delicious!! Yummy!!
Happy New Year!
Recipe was great! Flavors excellent. Was not worth the work however because the prep time was a lot longer than specified. And stirring in the ramen noodles was impossible. If I make this again I’ll break the noodles up. Otherwise as delicious as all your other recipes.
I love this recipe. It was so tasty! I have to take issue with your prep time…. there is no way I could prep this in 15 min. I have worked in many kitchens in all areas so not new to me. I’ve encountered this issue with a lot of recipes, not just yours. That said every recipe I have ever tried of yours is delicious. Thank you.
The final dish was fairly mild but tasty and produced decent portion sizes. Prep time was a good bit longer than stated but it was worth it!
I know commenters hate when people change a recipe, and I get that, but I cannot do oyster sauce for dietary reasons. I substituted with soy sauce, and then added brown sugar to sweeten it some. Doubled the sauce due to others’ recommendations. My veggies were broccoli, carrots, and red peppers. PERFECTION! Oh, and used three packs of ramen 😉 Enjoy!! Hubby approved as well!
Spectacular!! I’ve made this several times now and it’s one of my family’s favorite meals. So full of flavor!! Only downside is that we never have leftovers. Thanks for such a wonderful recipe!
We have made this several times and every time it is amazing.
First let me say that your recipes are soooo good. My granddaughter loves noodles of any kind. I’ll make this for her on our next visit. Yes, definitely dark meat is best – hands down. I get sick of breast meat and, IMO, it offers nothing much in the way of flavor or texture. Everyone is way too fat conscious. Fat=flavor.
Lovely recipe, thoroughly enjoyed.
Thank you for sharing.
I’ve done lots of ramen stir fries through the years, and they are an inexpensive family favorite. We liked this chicken version a lot, but I’ve also done ramen stir fries with ground beef, thinly sliced steak (how to make 1 smallish steak feed 4), pork in any version, and even scrambled eggs (scrambled in a piece then thinly sliced or diced)–but always with lots of veggies. It’s a great way to clean out the veggie drawer in the fridge, and I sometimes even use leftover veggies, which won’t be a crisp as stir fried fresh, but still taste good for this kid friendly budget pleaser. Variations of this recipe have made lots of quick lunches for my grandsons!
Made it tonight and it’s going to be a regular in my home. I decreased the chicken to 1/2 lb, increased the veggies a little and used sambal oelek instead of sriracha. Next time I’ll increase the veggies more and drecrease the amount of noodles. Definitely can leave out meat and use tofu if needed. Very tasty!
SO good! My family devoured it!
4 stars bc it was just a tad too sweet for us. Otherwise, great recipe. What can be added/swapped for more acid to cut the sweetness? Soy sauce?
EXCELLENT! Made it just as written, but next time since I don’t care for the look of thighs, I will use tenderloins…they don’t sit in the sauce too long to get dry. I also felt it needed some salt (soy sauce) and a tad more siracha…but you can add that as you eat. Very healthy and good!
This was delicious and toddler approved with some modifications. We have multiple food allergies/intolerances and did not use the sriracha or the oyster sauce. I replaced it with coconut aminos. Because I did more noodles and vegetables than listed in the recipe, I needed a lot more coconut aminos than oyster sauce in the recipe. I also added extra salt because the coconut aminos does not provide them like other sauces do. We will make it again!