🎉 Introduction
Quick, saucy, and absolutely satisfying — this Chicken Ramen Stir Fry is your go-to 30-minute dinner for when you’re craving takeout but want to stay in. Tender chicken thighs, crisp-tender veggies, springy ramen noodles, and a bold, umami-packed sauce make this dish a weeknight dream.
The best part? It uses simple pantry ingredients and fresh produce to create a flavorful, comforting meal in just one pan. Whether you’re new to stir-fries or a noodle lover at heart, this recipe is perfect for you.
🧰 Equipment Needed
- Large wok or deep sauté pan
- Tongs or spatula
- Medium saucepan (for boiling noodles)
- Knife and cutting board
- Grater or microplane (for ginger and garlic)
🛒 Ingredients
🍗 Chicken
- 1 lb chicken thighs, boneless skinless, sliced thin
🥕 Vegetables
- 1 carrot, julienned
- 1 red bell pepper, sliced thin
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 green onions, sliced (white and green parts separated)
🍜 Noodles
- 2 packages (6 oz each) ramen noodles, discard seasoning packets
🥣 Sauce
- 2 tbsp oyster sauce
- ¼ cup soy sauce
- 1 tsp sugar
- ¼ tsp white pepper
- 1 tbsp sesame oil
🛢️ Oils for Cooking
- 2 tbsp vegetable oil
👩🍳 Directions
Step 1: Prep Everything First
- Thinly slice chicken, chop all vegetables, and set up your mise en place.
- Boil ramen noodles 2 minutes less than package instructions (they’ll cook more in the stir-fry). Drain and toss with a drizzle of sesame oil to prevent sticking.
Step 2: Cook the Chicken
- Heat 1 tbsp vegetable oil in a wok or deep pan over medium-high heat.
- Add chicken and sear until browned and fully cooked, about 5–6 minutes.
- Remove from pan and set aside.
Step 3: Stir Fry the Veggies
- In the same pan, add remaining 1 tbsp vegetable oil.
- Add garlic, ginger, and white parts of green onion. Sauté 30 seconds until fragrant.
- Add carrots, bell pepper, and snap peas. Stir fry 3–4 minutes until just tender but still crisp.
Step 4: Add Sauce and Combine
- Return chicken to pan.
- In a small bowl, whisk together oyster sauce, soy sauce, sugar, and white pepper. Pour over the stir fry.
- Add cooked ramen noodles and toss everything together with tongs until evenly coated and heated through (about 2–3 minutes).
Step 5: Finish & Serve
- Drizzle with 1 tbsp sesame oil for aroma and richness.
- Sprinkle green onion tops over the stir fry.
- Serve hot, garnished with sesame seeds or chili flakes if desired.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
🧊 Storage & Reheating
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating:
- Reheat in a skillet over medium heat with a splash of water or broth.
- Microwave: 1–2 minutes with a damp paper towel over the top to retain moisture.
🥄 Variations
- Make It Spicy: Add sriracha, chili oil, or red pepper flakes.
- Add Crunch: Toss in chopped peanuts or toasted sesame seeds.
- Use Chicken Breast: Works just as well — just don’t overcook.
- Vegetarian Version: Swap chicken for crispy tofu or tempeh.
- Add Egg: Stir in a scrambled egg or serve with a soft-boiled egg.
- Different Veggies: Try mushrooms, bok choy, zucchini, or baby corn.
- Low-Carb Option: Use shirataki noodles or zucchini noodles.
- Gluten-Free: Use tamari instead of soy sauce and rice noodles.
- Make Ahead: Prep sauce and chop vegetables a day ahead.
- Sweeten It Up: Add a splash of hoisin sauce or honey to the sauce.
❓ 10 FAQs
1. Can I use instant ramen noodles?
Yes! Just discard the seasoning packets and cook the noodles as directed.
2. Can I make this ahead for meal prep?
Absolutely. It keeps well for 3–4 days and reheats beautifully.
3. How do I keep the noodles from sticking?
Toss cooked noodles with a little sesame oil before adding to the pan.
4. What’s a good substitute for oyster sauce?
Try hoisin sauce or a mix of soy sauce + a touch of brown sugar.
5. Can I freeze this stir fry?
Freezing isn’t ideal due to the noodles, but you can freeze the sauce and chicken.
6. Is this dish healthy?
Yes — it’s packed with lean protein, fiber-rich veggies, and controlled sodium (especially if using low-sodium soy sauce).
7. What kind of ramen is best?
Use fresh, restaurant-style ramen if you can, or dried blocks without the seasoning packet.
8. Can I double the recipe?
Yes, just cook the chicken and veggies in batches so nothing steams instead of sears.
9. What other proteins can I use?
Shrimp, beef strips, tofu, or even ground chicken work well.
10. How do I keep veggies crisp?
High heat and quick stir-frying keep them vibrant and crisp-tender.
🏁 Conclusion
This Chicken Ramen Stir Fry is a weeknight hero — packed with bold flavor, ready in 30 minutes, and guaranteed to satisfy your craving for something tangy, savory, and full of texture. It’s healthier than takeout, budget-friendly, and endlessly customizable.
So grab your wok, your favorite noodles, and get stir-frying — because once you try this dish, it’s going into your dinner rotation permanently!
Chicken Ramen Stir Fry (30-Minute Weeknight Favorite)
Ingredients
Equipment
Method
- Thinly slice chicken, chop all vegetables, and set up your mise en place.
- Boil ramen noodles 2 minutes less than package instructions (they’ll cook more in the stir-fry). Drain and toss with a drizzle of sesame oil to prevent sticking.
- Heat 1 tbsp vegetable oil in a wok or deep pan over medium-high heat.
- Add chicken and sear until browned and fully cooked, about 5–6 minutes.
- Remove from pan and set aside.
- In the same pan, add remaining 1 tbsp vegetable oil.
- Add garlic, ginger, and white parts of green onion. Sauté 30 seconds until fragrant.
- Add carrots, bell pepper, and snap peas. Stir fry 3–4 minutes until just tender but still crisp.
- Return chicken to pan.
- In a small bowl, whisk together oyster sauce, soy sauce, sugar, and white pepper. Pour over the stir fry.
- Add cooked ramen noodles and toss everything together with tongs until evenly coated and heated through (about 2–3 minutes).
- Drizzle with 1 tbsp sesame oil for aroma and richness.
- Sprinkle green onion tops over the stir fry.
- Serve hot, garnished with sesame seeds or chili flakes if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheating: Reheat in a skillet over medium heat with a splash of water or broth. Microwave: 1–2 minutes with a damp paper towel over the top to retain moisture. 🥄 Variations
Make It Spicy: Add sriracha, chili oil, or red pepper flakes. Add Crunch: Toss in chopped peanuts or toasted sesame seeds. Use Chicken Breast: Works just as well — just don’t overcook. Vegetarian Version: Swap chicken for crispy tofu or tempeh. Add Egg: Stir in a scrambled egg or serve with a soft-boiled egg. Different Veggies: Try mushrooms, bok choy, zucchini, or baby corn. Low-Carb Option: Use shirataki noodles or zucchini noodles. Gluten-Free: Use tamari instead of soy sauce and rice noodles. Make Ahead: Prep sauce and chop vegetables a day ahead. Sweeten It Up: Add a splash of hoisin sauce or honey to the sauce. ❓ 10 FAQs
1. Can I use instant ramen noodles?
Yes! Just discard the seasoning packets and cook the noodles as directed. 2. Can I make this ahead for meal prep?
Absolutely. It keeps well for 3–4 days and reheats beautifully. 3. How do I keep the noodles from sticking?
Toss cooked noodles with a little sesame oil before adding to the pan. 4. What’s a good substitute for oyster sauce?
Try hoisin sauce or a mix of soy sauce + a touch of brown sugar. 5. Can I freeze this stir fry?
Freezing isn’t ideal due to the noodles, but you can freeze the sauce and chicken. 6. Is this dish healthy?
Yes — it’s packed with lean protein, fiber-rich veggies, and controlled sodium (especially if using low-sodium soy sauce). 7. What kind of ramen is best?
Use fresh, restaurant-style ramen if you can, or dried blocks without the seasoning packet. 8. Can I double the recipe?
Yes, just cook the chicken and veggies in batches so nothing steams instead of sears. 9. What other proteins can I use?
Shrimp, beef strips, tofu, or even ground chicken work well. 10. How do I keep veggies crisp?
High heat and quick stir-frying keep them vibrant and crisp-tender. 🏁 Conclusion
This Chicken Ramen Stir Fry is a weeknight hero — packed with bold flavor, ready in 30 minutes, and guaranteed to satisfy your craving for something tangy, savory, and full of texture. It’s healthier than takeout, budget-friendly, and endlessly customizable. So grab your wok, your favorite noodles, and get stir-frying — because once you try this dish, it’s going into your dinner rotation permanently!
