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.
Did you make this recipe?
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This is AMAZING. My family isn’t super into oyster sauce, so I used hoisen sauce instead and kept everything else the same. A hit all around! Thanks Chungah!
Another great meal from your site…find myself coming here every single day now. I made it exactly
as written and we loved it. Thanks so much for all the yummy recipes!!!
Very good recipe. I doubled the sriracha in the sauce because I like spicy. I used chicken breasts, which is what I had, and found that I needed to cook the chicken only for a couple of minutes – 4 minutes would have been too long. Used sriracha on the side while eating. Came out a little greasy – but that might be my fault. Would suggest using a very hot wok when adding the sauce mixture and chicken at the end to get more of a fried texture to the dish. Would also double the ginger next time to give it more oomph.
My husband and I LOVE this and for us it is two meals. I add water chestnuts and a few nuts! I am fixing it this weekend for our Ramen obsessed grandkids and can’t figure out a side to go with it? Any thoughts?
Excellent!
Excellent recipe! Nailed it!! Love this site!!!
This was SO good, that my husband and I ended up eating the whole thing!
Now I am anxious to try the ground beef version and will serve steamed broccoli on the side.
Since the sauce is basically the same, I needed only to purchase Toasted Sesame Oil.
Thanks so much for adding a delightful dish to our menu!
Damn! that was Delicious! Easy to put together. Aside from potentially high sodium levels (nice that the seasoning packets are discarded), this is a healthy and filling meal. Great entry to Adventures in Ramen. Definitely will make it again.
Easy to meal prep and even easier to cook! We added 4 cups of ramen noodles vs. two, and still delicious!!
really tasty. left out mushrooms and sesame. took me a bit longer than 30 minutes. But will definitely make again. more like 2- 3 servings since my husband went back for seconds and thirds!
Really, really good! I made a substitution of a mixture of light soy and hoisin for the oyster sauce because I didn’t have it. Thanks for the great recipe.
I have made this a few times and it’s another great recipe, thank you Chunga! That said I just learned how much sodium there is in ramen. I thought it was all in the flavor packet, that’s not the case. I used organic wheat ramen and it has 700 mgs of sodium in 2 ounces dry. I’m usually a better label reader than that! Next time I’m using angel hair pasta or a different noodle. And I agree with some other reviews, double the sauce.
Made this today. Took a pretty long time to prep everything. Next time I’ll make it I’ll do prep ahead of time. It’d go faster with a food processor, of course. Tasted very good, not much to tinker with. I added a grated carrot. Next time I’ll add some diced carrot… just because I like carrots. Omitted mushrooms, too.
Made this tonight….wouldn’t call it “quick” but it was tasty.
I doubled the “sauce” because we like sauce and I didn’t have sriracha but I did have chili garlic sauce.
LOVE THIS!!! You saved the day and pulled me out of my “Covid cooking rut”. Usually I make recipes without tweaks at least on the first try (unless I know something is really a deal breaker) but this time I was looking to make a copy-cat of a dish my mother in law makes and she keeps saying she will give us the recipe for but never does. I suspect this is on purpose because she wants us to have to come to her for it. But it was a minor tweak- she uses red onion and no broccoli (and maybe some cabbage?). Otherwise I also added 1 tsp of sesame oil because that just adds so much flavor. I used a combo of broccoli and string beans and left the sauce as is because we didn’t want this to be saucy- just flavorful. Not only did my husband think this was DAMN close to his mom’s version he actually liked the depth of flavor in this more! I suspect my mother in law uses soy, not oyster sauce and that made the flavor difference. My kids LOVE their grandma’s noodles so my 8 year old actually thought this WAS from her! My little guy watched me cook it so he knew but he’s the picky one and he agreed it was yummy. They both cleaned their plates (and my little guy hates cooked red pepper- only raw, I think he still ate it us). My pack of thighs was 1.6 lbs so my husband wants us to add one more ramen pack to have it fill in a little more and I agree. Adding this to our rotation and can’t wait to surprise my mother in law with it. We will be moving soon and I’m going to make a double batch of this and freeze it in smaller portions like my mother in law does so we have it for the 2 weeks of moving chaos and won’t need to do so much take out. This plus your baked Gnocchi are both going to get is through those 2 weeks. Thanks for another amazing recipe!
So tried to make a double batch last night. I accidentally bought chicken breasts, I forgot the sesame oil bc I was so focused on getting doubling everything correct and I added that extra ramen packet (making it a total of SIX for the doubling). It was a little hard to manage, I couldn’t rinse the ramen and it stuck together while I got the rest of the ingredients cooked but I eventually got it all stirred about. This was a little mushier than last time too. That being said it was another BIG HIT. I will switch back to thighs next time and have to figure out how to double this better. Maybe get the veggies and meat cooked and THEN cook the ramen in 2 batches as I keep the rest warm? Oh, I use frozen broccoli and string beans, I get them warmed up in the microwave so I can cut them a little smaller and I add them when the pepper and onion is a half way cooked) Either way, we had plenty for dinner, leftovers and a portion is frozen and ready to go for our moving-weeks chaos. Can’t thank you enough, as always, for this great recipe.
Another great recipe! I used leftover crock pot chicken. We will definitely have this dish again. Also, we added cashews at the end.
Can red wine vinegar or rice vinegar be used, rather than rice wine vinegar? Or would those not be good substitutes? (I can’t find rice wine vinegar in the grocery store.)
Same here. When I couldn’t find it, I looked online.
Rice Vinegar and Rice Wine Vinegar are interchangeable terms.
They are NOT the same vinegar. It makes a difference. Try a good health food store.
I find if I add a couple of drops of sesame oil to anything it is like Abracadabra and presto its magic, any dish becomes Chinese takeout.
This was delicious! The husband said it was definitely a repeat. Easy to make once you have the veggie cut up. Good the next day to heat up for lunch the next day.
What do you suggest/ reccomend to get if you’d prefer to not get the instant packages? Can’t wait to make this! Thanks
Spaghetti works in my opinion and I’ve used it before in other dishes that call for yaki soba noodles (also an option) or ramen.
I buy these, from Amazon or wherever: https://www.amazon.com/dp/B008968NHE
Hope that helps. Plenty of better Ramen options out there than the ones in the packs.