Quick Chicken Ramen Noodle Stir Fry
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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.
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Yummy
This recipe has joined the meal rotation in our house. I’ve made it exactly as written the first time and we loved it. On subsequent occasions, I’ve subbed different veggies and even tried it with tofu. Thank you for yet another amazing recipe!
Sooo good! I doubled the sauce like some others had. I could really see doing different proteins/veggies each time. Great versatile recipe!
Made this with leftover tri tip used carrots for mushrooms because I didn’t have any . This was so so delicious . Definitely will make this a regular. Thanks for sharing .
This was so delicious! Made the recipe exactly as stated. It was quick, easy and relatively cheap!
Really good. Made exactly as written. I felt it needed a little salt at the end so I put soy sauce on my own bowl and it was perfect.
Looks delicious!!! Does this freeze well??
This has become a weeknight staple at our house – so quick and easy and both of my kids love it! I like that I can put together a healthy meal in about 20 minutes after work.
Delicious! Omitted mushrooms as husband doesn’t like them. Doubled the sauce. I was skeptical about the amount of oyster sauce but it was a hit!! Will make again.
Made this for dinner tonight after a friend shared the recipe on FB. Used chicken breast as that’s what I had on hand, cremini mushrooms as the store was out of shiitakes, and doubled the sauce. I was a little worried the sauce wouldn’t thicken up well without cornstarch but it turned out great! Way too much food for just hubby and I so next time I’ll halve the recipe, but there definitely will be a next time! Cooking times were pretty much spot on as well. Very versatile recipe to use up whatever veggies you have on hand. I think it would also be great with beef, shrimp, or even tofu to absorb that yummy sauce. Thanks for another keeper, Chungah!
Thank you this recipe! Made it tonight, gluten free. GF ramen noodles and sauces, it came out good! My picky husband even enjoyed it, so yay
My husband and I loved this! We like more sauce so per the comments I doubled it. I also subbed fish sauce due to an allergy and it worked well. Adding to the rotation! Thanks for another winner.
This recipe sounded and looked amazing. So I thought I’d give it a try – it was different from what I normally make. So while I was preparing this meal my husband took one look at the ramen noodles and said “those aren’t real noodles!” Plus it has broccoli in it. So two strikes down already. But I went ahead and made the meal anyway. It was so flavorful, and my husband ate the whole thing except the small portion I ate. This recipe is a keeper!
I just made this as meal prep to take to work, and am super impressed!!!! It’s delicious, and fairly easy! I will say it probably took me longer than 30 minutes with all the veggie prep, but after that it all comes together quickly!!! Will definitely make again. It is surely damn delicious! (Also I used boneless chicken breast, not thighs.)
Husband loved it. Son loved it. I loved it. Dog would have loved it, but I didn’t let him have any.
Best reply…
Definitely great review!
Soooo bored with everything I make for dinner, so I was on the hunt for something new with ingredients I already had on hand.
I ran into this recipe, and was so inspired that I made a trip to the store for ramen and water chestnuts (added to the dish for some crunch).
This was fantastic! It was completely different from what we normally eat when I have limited time to cook.
Thank you for sharing this recipe! I’m excited about the next time I make it.
This was SO good! Our family of four had zero leftovers because we kept going back until it was gone. All of the measurements were perfect. We will absolutely be adding this into our regular rotation of meals. Thank you!
I keep preparing this recipe because I literally crave it! It’s that good!
Recently, I shared the recipe with a friend, assuring her it makes 4 generous servings.
She replied the next day….”I have only one serving left.” Apparently, she and her husband liked it!
I completely tweaked on the sauce after I was done with it, it was basically a teriyaki stir fry sauce, but nonetheless, it was good! I did end up making the sauce way too thick, but that’s on me.
Next time I’ll stick to the recipe and I’m sure it’ll be amazing.
I made this last night. The only thing I didn’t like about it, is that I grabbed the hoisin sauce instead of oyster sauce, and it was way too sweet, for me. I was able to salvage it by adding more soy sauce. Will definitely make this again. The veggies were nice and crisp and the chicken, so so tender. It was a real treat for sure. Thank you so much for publishing this!!!