Chicken Ramen Stir Fry: Craving the comforting flavors of ramen but short on time? Imagine twirling perfectly stir-fried noodles coated in a savory, umami-rich sauce, studded with tender chicken and crisp-tender vegetables. This isn’t your college dorm room ramen; this is a quick, easy, and incredibly satisfying meal that will become a weeknight staple.

While ramen’s origins trace back to China, it was in Japan that it truly blossomed into the culinary phenomenon we know and love today. From regional variations boasting unique broths and toppings to instant noodle innovations, ramen has captured hearts (and stomachs!) worldwide. Our Chicken Ramen Stir Fry takes the essence of ramen – those delightful, springy noodles – and reimagines it in a vibrant stir-fry format.

People adore this dish for its incredible versatility and speed. It’s a fantastic way to use up leftover cooked chicken or vegetables, and the customizable sauce allows you to tailor the flavors to your exact preferences. The combination of textures – the chewy noodles, the succulent chicken, and the crunchy vegetables – creates a symphony in your mouth. Plus, who can resist a meal that’s ready in under 30 minutes? Get ready to experience the magic of ramen in a whole new way!

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
Pinch of red pepper flakes (optional)

For the Ramen Noodles:

8 oz fresh ramen noodles (or 4 packages instant ramen noodles, seasoning packets discarded)

For the Vegetables:

1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 inch ginger, grated
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup sliced mushrooms (shiitake, cremini, or button)
1 cup broccoli florets
1 cup shredded carrots
1/2 cup snow peas
2 green onions, thinly sliced, for garnish

For the Sauce:

1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce (optional, but highly recommended)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon cornstarch
1/2 cup chicken broth
1 teaspoon sriracha (or more, to taste)

Optional Toppings:

Sesame seeds
Chopped peanuts
Fried egg
Chili garlic sauce

Preparing the Chicken:

In a medium bowl, combine the chicken pieces with soy sauce, rice vinegar, cornstarch, sesame oil, ground ginger, garlic powder, and red pepper flakes (if using).
Mix well to ensure the chicken is evenly coated. This marinade helps tenderize the chicken and infuses it with flavor.
Let the chicken marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator. The longer it marinates, the more flavorful it will be!

Cooking the Chicken and Vegetables:

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Make sure the wok is nice and hot before adding the chicken.
Add the marinated chicken to the wok in a single layer. Avoid overcrowding the wok, as this will steam the chicken instead of searing it. If necessary, cook the chicken in batches.
Cook the chicken for 5-7 minutes, or until it is cooked through and lightly browned on all sides. Stir occasionally to ensure even cooking. Remove the chicken from the wok and set aside.
Add another tablespoon of vegetable oil to the wok. Add the sliced onion and cook for 2-3 minutes, or until softened.
Add the minced garlic and grated ginger to the wok and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
Add the sliced bell peppers, mushrooms, broccoli florets, and shredded carrots to the wok. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Add the snow peas and cook for 1-2 minutes more, until they are bright green and slightly softened.

Preparing the Sauce:

While the vegetables are cooking, prepare the sauce. In a small bowl, whisk together the soy sauce, brown sugar, oyster sauce (if using), sesame oil, rice vinegar, cornstarch, chicken broth, and sriracha.
Make sure the cornstarch is fully dissolved to prevent lumps in the sauce.

Cooking the Ramen Noodles:

While the vegetables are cooking, cook the ramen noodles according to package directions. If using fresh ramen noodles, they usually only take a few minutes to cook. If using instant ramen noodles, discard the seasoning packets and cook the noodles until tender.
Drain the noodles well and set aside. It’s important to drain them well so the stir-fry isn’t too watery.

Assembling the Chicken Ramen Stir Fry:

Add the cooked chicken back to the wok with the vegetables.
Pour the sauce over the chicken and vegetables and stir-fry for 1-2 minutes, or until the sauce has thickened and evenly coated the ingredients.
Add the cooked ramen noodles to the wok and toss everything together until the noodles are well coated with the sauce.
Cook for another minute or two, ensuring everything is heated through.

Serving the Chicken Ramen Stir Fry:

Remove the Chicken Ramen Stir Fry from the wok and transfer it to a serving platter or individual bowls.
Garnish with sliced green onions, sesame seeds, chopped peanuts, and a fried egg (if desired).
Serve immediately and enjoy! This dish is best served hot.

Tips and Variations:

Protein Variations:

Shrimp: Substitute the chicken with shrimp for a seafood twist. Cook the shrimp separately and add it to the stir-fry at the end.
Tofu: Use firm or extra-firm tofu, pressed to remove excess water, for a vegetarian option. Cube the tofu and pan-fry or bake it until golden brown before adding it to the stir-fry.
Beef: Thinly sliced beef sirloin or flank steak can be used instead of chicken. Marinate the beef for at least 30 minutes before stir-frying.

Vegetable Variations:

Bok Choy: Add chopped bok choy for a boost of nutrients and a slightly bitter flavor.
Bean Sprouts: Include bean sprouts for added crunch and texture.
Water Chestnuts: Add sliced water chestnuts for a sweet and crunchy element.
Edamame: Shelled edamame adds a pop of color and a boost of protein.

Sauce Variations:

Hoisin Sauce: Add a tablespoon of hoisin sauce for a sweeter and more complex flavor.
Black Bean Sauce: Incorporate black bean sauce for a savory and umami-rich flavor.
Peanut Sauce: Use peanut sauce instead of the soy sauce-based sauce for a nutty and creamy stir-fry.

Spice Level:

Adjust the amount of sriracha to control the spice level. You can also add a pinch of red pepper flakes for extra heat.
For a milder flavor, omit the sriracha altogether.

Noodle Variations:

Udon Noodles: Substitute ramen noodles with thick and chewy udon noodles.
Soba Noodles: Use soba noodles for a nutty and slightly earthy flavor.
Rice Noodles: Opt for rice noodles for a gluten-free option.

Make-Ahead Tips:

You can marinate the chicken and chop the vegetables ahead of time to save time during cooking.
The sauce can also be prepared in advance and stored in the refrigerator.
However, it’s best to cook the noodles and stir-fry the dish just before serving to ensure the noodles don’t become soggy.

Storage Instructions:

Store leftover Chicken Ramen Stir Fry in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or microwave until heated through.
The noodles may become slightly softer upon reheating, but the dish will still be delicious.

Serving Suggestions:

Serve the Chicken Ramen Stir Fry as a main course for lunch or dinner.
Pair it with a side of steamed rice or a simple salad.
It’s also a great dish to bring to potlucks or gatherings.

Why This Recipe Works:

The combination of tender chicken, flavorful vegetables, and perfectly cooked ramen noodles creates a satisfying and delicious meal.
The sauce is well-balanced, with a blend of sweet, savory, and spicy flavors that complement the other ingredients.
The recipe is versatile and can be easily customized to suit your preferences and dietary needs.

Nutritional Information (Approximate, per serving):

Calories:

Conclusion:

So there you have it! This Chicken Ramen Stir Fry isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen. I truly believe this recipe is a must-try for anyone looking for a quick, easy, and incredibly satisfying meal. The combination of savory chicken, perfectly cooked ramen noodles, and vibrant vegetables, all coated in that delicious, slightly sweet and tangy sauce, is simply irresistible. It’s the kind of dish that will have everyone asking for seconds, and trust me, you’ll be happy to oblige!

What makes this recipe so special is its versatility. Feel free to adapt it to your own tastes and preferences. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. If you’re a fan of garlic, don’t hesitate to add an extra clove or two. And if you’re looking to sneak in some extra veggies, broccoli florets, bell peppers, or even shredded carrots would be fantastic additions. The possibilities are truly endless!

Serving Suggestions and Variations:
- Serve it hot, straight from the wok or pan, for the ultimate comfort food experience.
- Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.
- For a heartier meal, top with a fried egg. The runny yolk adds a richness that complements the other flavors perfectly.
- If you’re watching your carb intake, you can substitute the ramen noodles with zucchini noodles or shirataki noodles for a lighter version.
- Consider adding a protein boost with some tofu or shrimp instead of chicken.
- Pack it for lunch the next day! It tastes just as good cold or reheated.
- For a vegetarian option, simply omit the chicken and add more vegetables or tofu.
I’ve made this Chicken Ramen Stir Fry countless times, and it’s always a hit. It’s perfect for busy weeknights when you need a quick and easy meal, but it’s also impressive enough to serve to guests. The best part is that it’s so customizable, you can easily tailor it to your own liking. I’ve even used different types of protein, like pork or beef, and it always turns out amazing.

But don’t just take my word for it! I encourage you to try this recipe for yourself. I’m confident that you’ll love it as much as I do. And once you’ve made it, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor? What did your family and friends think? Share your thoughts and photos in the comments below! I’m always eager to hear from my readers and learn about their culinary adventures. Let’s create a community of food lovers who share a passion for delicious and easy-to-make meals. So go ahead, grab your ingredients, and get cooking! I can’t wait to see what you create with this fantastic Chicken Ramen Stir Fry recipe!

Happy cooking!
Chicken Ramen Stir Fry: A Delicious and Easy Recipe

Quick and easy Chicken Ramen Stir Fry with tender chicken, crisp-tender vegetables, and flavorful ramen noodles in a delicious sweet and savory sauce.

Prep Time20 minutes

Cook Time25 minutes

Total Time45

Category: Dinner

Yield: 4-6 servings

Save This Recipe

Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
- 8 oz fresh ramen noodles (or 4 packages instant ramen noodles, seasoning packets discarded)
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1/2 cup snow peas
- 2 green onions, thinly sliced, for garnish
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce (optional, but highly recommended)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- 1 teaspoon sriracha (or more, to taste)
- Sesame seeds
- Chopped peanuts
- Fried egg
- Chili garlic sauce
Instructions
1. Prepare the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, rice vinegar, cornstarch, sesame oil, ground ginger, garlic powder, and red pepper flakes (if using). Mix well and marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator.
2. Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes, or until cooked through and lightly browned, stirring occasionally. Remove from wok and set aside.
3. Cook Vegetables: Add another tablespoon of vegetable oil to the wok. Add the sliced onion and cook for 2-3 minutes, or until softened. Add the minced garlic and grated ginger and cook for 1 minute more, until fragrant. Add the sliced bell peppers, mushrooms, broccoli florets, and shredded carrots. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. Add the snow peas and cook for 1-2 minutes more, until they are bright green and slightly softened.
4. Prepare Sauce: While the vegetables are cooking, in a small bowl, whisk together the soy sauce, brown sugar, oyster sauce (if using), sesame oil, rice vinegar, cornstarch, chicken broth, and sriracha. Ensure the cornstarch is fully dissolved.
5. Cook Noodles: While the vegetables are cooking, cook the ramen noodles according to package directions. Drain well and set aside.
6. Assemble Stir Fry: Add the cooked chicken back to the wok with the vegetables. Pour the sauce over the chicken and vegetables and stir-fry for 1-2 minutes, or until the sauce has thickened and evenly coated the ingredients. Add the cooked ramen noodles to the wok and toss everything together until the noodles are well coated with the sauce. Cook for another minute or two, ensuring everything is heated through.
7. Serve: Remove the Chicken Ramen Stir Fry from the wok and transfer it to a serving platter or individual bowls. Garnish with sliced green onions, sesame seeds, chopped peanuts, and a fried egg (if desired). Serve immediately.
Notes
- Marinating the chicken tenderizes it and infuses it with flavor.
- Don’t overcrowd the wok when cooking the chicken; cook in batches if necessary.
- Make sure to drain the noodles well to prevent a watery stir-fry.
- Adjust the amount of sriracha to control the spice level.
- See “Tips and Variations” section for protein, vegetable, sauce, and noodle alternatives.
- You can marinate the chicken and chop the vegetables ahead of time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Chicken Ramen Stir Fry: A Delicious and Easy Recipe