Quick Chicken Ramen Noodle Stir Fry
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Awesome flavor and with a little mis en place makes a weeknight dinner a snap. I can’t wait to try more of your yummy dishes.
This was super good. Thanks for sharing the recipe!
Perfect as written! I can’t wait to try this with beef or shrimp.
This was excellent! I doubled the sauce like other reviewers recommended but changed nothing else- we LOVED it! We will definitely make this again! Yet another winner from this site!
This was a big hit! I’m gluten free but nobody else in the house so – I followed everything like normal except I left the noodles on the side. I used Maifun rice noodles for myself and angel hair pasta for everyone else. It was awesome! My only complaint was that we all wanted more sauce. Definitely doubling maybe tripling the sauce for next time!
Absolutely delicious! I short cut the recipe by sautéing veggies 4 minutes, add sauce ingredients, 1 cup water or broth, then add noodles raw! Set to low, covered for 2 minutes. Stir to breakup noodles , cover again. Set timer for 2 minutes and hurry to set table. Dinner is ready! With any protein or not. Yum! Just like takeout!
This was delicious. I do not like switching out items on a recipe and then reviewing it, because it would not be an accurate review. But the only things I switched out was the Ramen Noodles as I didn’t have them, I used Brown Rice Noodles instead. Everyone raved about this dish, even my very picky 13 year old, he was the first to say how yummy it was. I have yet to come across a bad dish on this site..
This was okay. I didn’t have shiitake mushrooms but followed the recipe exactly. I think I have realized that I just don’t like the smell of oyster sauce. The taste is fine, it’s the awful smell. I do have the sense of smell of a hound dog, haha. I wouldn’t make it again, but nonetheless it was alright.
Made this last night and it came out perfect. My husband and kids (5 and 11) ate everything off their plates! It’s rare to find a dinner that everyone loves. This will be part of our regular dinners now! Thanks!
Absolutely yummy!
This mine & my husbands new favorite recipe– we’ve made it two weeks in a row!
Great easy to go to meal! Love your recipes.
I’ve made this recipe several times and it’s always a big hit! My husband tells me I should add this to our rotation every time I make it. I just smile because he’s had it at least 3 times already. My kids and my in-laws also like it. The only thing I do differently is serve the ramen up in a bowl and then top it with the rest. I find it easier to make sure everyone gets an equal amount of good stuff if I do it this way.
That’s a great recipe! What if I add some mushrooms? Thanks for the inspiration :), I’ll try the recipe as soon as possible.
Can you sub oyster sauce for something else? This looks amazing
I subbed it for hoisin sauce because I have a shellfish allergy. Turned out great!
Thanks Shannon! Going to try this with hoisin, don’t want to buy additional ingredients 🙂
This is really, really good. I double and use as a second meal! Make it you won’t be disappointed!!
This was amazing! I doubled the sauce and used chicken breasts instead of thighs. I used more vegetables and chicken and was surprised that there wasn’t any leftovers. My family loved it. Thank you.
We both loved this. It took me a lot longer than 30 minutes, but I’m a slow chopper and mise en place, so we’ll see if I can speed it up. Doubled the sauce and it worked great. Will experiment with other veggies because we definitely don’t get enough. Perfect for the fridge emptier if you have things to use up. It’s in the rotation!
Delicious! Made some modifications based on my family’s preferences thanks to the help of so many reviews! Replaced oyster sauce with soy sauce. For the veggies I did edamame, carrots, broccoli, red bell pepper & onion. Doubled the sauce and it was perfect!
Made this for the family when the kids had friends over. It was a super big hit—-doubles the delicious sauce and added extra noodles. Definitely a make again for us.
This was very tasty! My husband and preschooler enjoyed it so we will be adding to our rotation of meals. I increased the sauce amount to about 1.5 and the veggies and noodles soaked it up nicely. Will probably add more veggies next time too.