Ingredients
Equipment
Method
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.
Notes
🧊 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!
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!