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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I thought the flavors were outstanding. The crunch of the red pepper and the heat of the sriracha was great. I thought my noodles sucked up a lot of juice so I made a double batch of the liquid “gold” it was just right, not soupy just right. Moist and tender chicken. Thank you for the recipe.
I tried this and it is super quick and easy to make, the whole family loved it, which is a huge accomplishment given how picky my kids are! It also packs in the veggies, a win win for this mama!
Fantastic!
Wonderful!!
What a great recipe that you have shared. I will try this recipe for, my husband because the dish looks yummy. Can I use rice bran oil instead of canola oil?
making this for the second time…. it was very tasty and a lot of flavor! I didn’t have oyster sauce…. so I went out and bought it…. just how I am….. it was a key ingredient!
Easy & delicious- didn’t use all noodles & spiced up with more siracha & splash of soy . Sliced carrot added color . Will make again .. husband loved it – TU ! Who knew ramen was so fun !!
Really good, my husband said we should definitely add to the rotation. I was missing a couple of ingredients and improvised by adding baby corn, but still turned out yummy. I will say that if you want it as saucy as pictured, you’ll have to make extra sauce.
This was great and my husband said it was better than takeout. I used soy sauce instead of oyster sauce and apple cider vinegar instead of rice wine vinegar. I am going to make it again this week.
This was so delicious and flavorful. My entire family loved it. It came together so quickly and easily. Will definitely be making this a lot! I added a TB of soy sauce and a TB of fish sauce because I can’t resist those flavors in a stir fry. Great recipe, thank you!
The sauce is amazing!! Really good recipe
This is sooooo delish!
Easy, delicious and the kids loved it too!
I LOVED your clam chowder recipe, Imade last night, however, I used the Whole can of broth, 4Tbsp flour, and 3 tbb butter, added 2 Tbsp of bacon fat. I also had to purchase 12 oz milk, so I used all that too. Yours is the only recipe that doesnt use Full Cream + 1/2 & 1/2. It turns out delicious every time, so I have to try your stir fry too. Looks just as easy
This looks so simple and fun to make! Looking forward to trying – wondering why I don’t see the exact recipe + ingredients? Please assist!
That was delicious !!!
I just discover you recipies and I am in love !
I did the chinese orange chicken and it was so good, that I try this one. Tomorrow is the Asian steak roll up and next Salmon teriyaki … and so on.
So happy to have discover your website. Flavorfull tasty delicious recipe. Everything seems so good. Now want to try everything
Ramen is always a go-to meal if you don’t have time or are lazy to cook. Or simply want something instant to fill your stomach. Not to forget it is “damndelicious”!
I made this for the first time tonight. Super delicious!! I had to sub the mushrooms with something and used baby corn. Worked out awesome, everyone loved it!
Oh, what a great dinner idea! It is so difficult to find out what to prepare and what would be appreciated by all the family. Thanks for this recipe!
I haven’t tried it yet but from the reviews I definately will. I will substitute the ramen noodles for spaghetti squash for a healthier meal.
I was surprised at how bland this was. Did love all the veggies though. I found two packages of ramen noodles to be overload so I pulled out about 1/2 a package.
I found that it was kind of bland too. I had to add some soy sauce, and next time I may try to add soy sauce some brown sugar and more sriracha, but i’m not sure. I also loved all the veggies as I didn’t do chicken and just essentially doubled the veggies (approx) so mine had broccoli, carrots, mushrooms, bell pepper, onions. Glad it was pretty healthy though!