Chicken Ramen Stir Fry – Quick, Flavorful & Ready in 30 Minutes

A fast, delicious stir fry with juicy chicken, crisp veggies, and springy ramen noodles tossed in a savory-sweet sauce—perfect for busy weeknights!

🎉 Introduction

This Chicken Ramen Stir Fry is your new weeknight go-to: tender chicken, perfectly cooked ramen, and colorful veggies all coated in a bold, flavorful sauce. Ready in 30 minutes, it’s better than takeout, customizable with your favorite vegetables, and guaranteed to satisfy! 🍜✨

🧰 Equipment Needed

• Large skillet or wok
• Pot for cooking ramen
• Knife & cutting board
• Mixing bowls
• Tongs or spatula
• Measuring cups & spoons

🛒 Ingredients

🍗 Stir Fry

• 1 lb chicken breast or thighs, thinly sliced
• 2 packs instant ramen noodles (discard seasoning packets)
• 2 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
• 2 green onions, sliced
• 2 tbsp vegetable or sesame oil

🥣 Sauce

• ¼ cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp honey or brown sugar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp rice vinegar or lime juice
• ¼ cup chicken broth or water
• 1 tsp cornstarch

👩‍🍳 Directions

Step 1: Prep Ramen & Chicken

1. Bring a pot of water to boil; cook ramen noodles 2 minutes, until just tender. Drain and set aside.
2. Toss chicken slices with 1 tbsp soy sauce.

Step 2: Stir Fry Chicken

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add chicken; stir fry until cooked through and lightly browned (~4–5 minutes). Remove to a plate.

Step 3: Cook Veggies

1. In the same pan, add remaining oil.
2. Add mixed veggies; stir fry 3–4 minutes until crisp-tender.

Step 4: Make Sauce & Combine

1. In a bowl, whisk together sauce ingredients: soy sauce, hoisin, honey, garlic, ginger, rice vinegar, chicken broth, and cornstarch.
2. Return chicken to the pan; add cooked ramen noodles.
3. Pour sauce over; toss everything together until noodles are coated and sauce thickens (~2 minutes).

Step 5: Serve

• Top with sliced green onions and sesame seeds, if desired.
• Enjoy hot straight from the skillet!

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

🥄 Variations

• Spicy: Add sriracha or chili flakes.
• Extra Veggies: Include mushrooms, zucchini, or baby corn.
• Protein Swap: Use shrimp, beef, or tofu instead of chicken.
• Low-Carb: Replace ramen with spiralized zucchini or shirataki noodles.

🧊 Storage & Reheating

• Fridge: Store leftovers in airtight container up to 4 days.
• Reheat: Microwave or stir fry until hot.
• Freezer: Not recommended; noodles can become mushy.

❓ 10 FAQs

1. What ramen should I use?
   Instant ramen (discard flavor packets) or fresh ramen noodles.
2. Can I use rotisserie chicken?
   Yes—add it with the noodles in Step 4.
3. Is it very salty?
   Not with low-sodium soy sauce—adjust to taste.
4. Can I make it gluten-free?
   Use gluten-free ramen and tamari.
5. What oil is best?
   Sesame or vegetable oil.
6. Do I need a wok?
   A large skillet works perfectly.
7. Can I double the sauce?
   Yes—great if you like it extra saucy.
8. What veggies work best?
   Any quick-cooking veggies—broccoli, peppers, carrots, snap peas.
9. How do I keep noodles from sticking?
   Toss immediately with sauce and veggies.
10. Can kids eat this?
    Absolutely—just skip the spice!

🏁 Conclusion

This Chicken Ramen Stir Fry is quick, flavorful, and better than takeout—packed with tender chicken, fresh veggies, and bouncy noodles in a savory-sweet sauce. Perfect for busy nights! 🍜🔥

Adam

Chicken Ramen Stir Fry – Quick, Flavorful & Ready in 30 Minutes

This Chicken Ramen Stir Fry is your new weeknight go-to: tender chicken, perfectly cooked ramen, and colorful veggies all coated in a bold, flavorful sauce. Ready in 30 minutes, it’s better than takeout, customizable with your favorite vegetables, and guaranteed to satisfy! 🍜✨

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Ingredients Equipment Method Notes

Ingredients

  

🍗 Stir Fry

• 1 lb chicken breast or thighs thinly sliced
• 2 packs instant ramen noodles discard seasoning packets
• 2 cups mixed vegetables bell peppers, carrots, broccoli, snap peas
• 2 green onions sliced
• 2 tbsp vegetable or sesame oil

🥣 Sauce

• ¼ cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp honey or brown sugar
• 2 cloves garlic minced
• 1 tbsp fresh ginger minced
• 2 tbsp rice vinegar or lime juice
• ¼ cup chicken broth or water
• 1 tsp cornstarch

Equipment

• Large skillet or wok
• Pot for cooking ramen
• Knife & cutting board
• Mixing bowls
• Tongs or spatula
• Measuring cups & spoons

Method

 

Step 1: Prep Ramen & Chicken

1. Bring a pot of water to boil; cook ramen noodles 2 minutes, until just tender. Drain and set aside.
2. Toss chicken slices with 1 tbsp soy sauce.

Step 2: Stir Fry Chicken

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add chicken; stir fry until cooked through and lightly browned (~4–5 minutes). Remove to a plate.

Step 3: Cook Veggies

1. In the same pan, add remaining oil.
2. Add mixed veggies; stir fry 3–4 minutes until crisp-tender.

Step 4: Make Sauce & Combine

1. In a bowl, whisk together sauce ingredients: soy sauce, hoisin, honey, garlic, ginger, rice vinegar, chicken broth, and cornstarch.
2. Return chicken to the pan; add cooked ramen noodles.
3. Pour sauce over; toss everything together until noodles are coated and sauce thickens (~2 minutes).

Step 5: Serve

1. Top with sliced green onions and sesame seeds, if desired.
2. Enjoy hot straight from the skillet!

Notes

🥄 Variations
Spicy: Add sriracha or chili flakes.

Extra Veggies: Include mushrooms, zucchini, or baby corn.

Protein Swap: Use shrimp, beef, or tofu instead of chicken.

Low-Carb: Replace ramen with spiralized zucchini or shirataki noodles.

🧊 Storage & Reheating
Fridge: Store leftovers in airtight container up to 4 days.

Reheat: Microwave or stir fry until hot.

Freezer: Not recommended; noodles can become mushy.

❓ 10 FAQs
What ramen should I use?
Instant ramen (discard flavor packets) or fresh ramen noodles.

Can I use rotisserie chicken?
Yes—add it with the noodles in Step 4.

Is it very salty?
Not with low-sodium soy sauce—adjust to taste.

Can I make it gluten-free?
Use gluten-free ramen and tamari.

What oil is best?
Sesame or vegetable oil.

Do I need a wok?
A large skillet works perfectly.

Can I double the sauce?
Yes—great if you like it extra saucy.

What veggies work best?
Any quick-cooking veggies—broccoli, peppers, carrots, snap peas.

How do I keep noodles from sticking?
Toss immediately with sauce and veggies.

Can kids eat this?
Absolutely—just skip the spice!

🏁 Conclusion
This Chicken Ramen Stir Fry is quick, flavorful, and better than takeout—packed with tender chicken, fresh veggies, and bouncy noodles in a savory-sweet sauce. Perfect for busy nights! 🍜🔥