Name: Quick & Tasty Chicken Ramen Stir Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 packs instant ramen noodles (discard seasoning packets); 2 tablespoons vegetable oil (or sesame oil); 1 pound chicken breast or thighs, thinly sliced; 2 cloves garlic, minced; 1 small onion, sliced; 1 red bell pepper, sliced; 1 cup broccoli florets; 2 carrots, julienned; ¼ cup soy sauce; 2 tablespoons oyster sauce (or hoisin); 1 tablespoon sriracha (optional for heat); 1 tablespoon honey or brown sugar; 1 teaspoon grated ginger; 2 green onions, sliced (for garnish); Sesame seeds (for garnish)

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

I love this dish because it’s quick, customizable, and way more exciting than a basic packet of ramen. The noodles cook in minutes, the sauce is rich and garlicky with a touch of sweetness, and the veggies make it feel like a balanced meal. It’s perfect for busy nights when I still want something homemade and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs (thinly sliced)
Instant ramen noodles (discard the seasoning packet)
Mixed vegetables (like bell peppers, broccoli, carrots, or snap peas)
Garlic (minced)
Green onions (sliced)
Soy sauce
Oyster sauce or hoisin sauce
Sesame oil
Brown sugar or honey
Chili flakes or sriracha (optional, for heat)
Vegetable oil (for cooking)
Sesame seeds (for garnish)

Directions

I cook the ramen noodles in boiling water for 2–3 minutes, just until al dente. I drain and set them aside.
In a small bowl, I whisk together soy sauce, oyster sauce, sesame oil, and a touch of brown sugar. I set the sauce aside.
I heat oil in a large skillet or wok over medium-high heat, then add the sliced chicken. I stir-fry until golden brown and cooked through, about 5–6 minutes.
I add the garlic and vegetables to the skillet, cooking until the veggies are crisp-tender.
I toss in the cooked ramen noodles and pour the sauce over everything. I stir-fry for another 2–3 minutes until the noodles are coated and slightly caramelized.
I sprinkle green onions and sesame seeds on top before serving hot.

Servings and timing

This recipe serves 4 and takes about 25 minutes total—10 minutes to prep and 15 minutes to cook. It’s quick enough for a weeknight meal but tasty enough to crave again and again.

Variations

I sometimes swap chicken for shrimp, beef, or tofu depending on what I have on hand.
For a spicier kick, I add extra sriracha, gochujang, or chili oil.
I use different veggies like mushrooms, zucchini, or baby corn to change it up.
For a peanut-style version, I stir in a spoonful of peanut butter to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or soy sauce to loosen the noodles. It also reheats quickly in the microwave, though I prefer the skillet for the best texture.

FAQs

Can I use the ramen seasoning packet?

I usually don’t since the homemade sauce has better flavor and less sodium, but I’ve added a little packet seasoning before for extra depth.

What’s the best cut of chicken to use?

I like chicken thighs because they stay juicy, but chicken breasts work just as well if I slice them thin.

Can I make this vegetarian?

Yes, I just skip the chicken and use tofu or extra veggies. The sauce is flavorful enough to carry the whole dish.

Do I need a wok to make this?

Not at all. A large skillet works perfectly—it’s all about having enough room to toss everything together.

Can I double the recipe?

Yes, I often do, but I make sure to use an extra-large skillet or cook in batches so the noodles don’t steam instead of stir-frying.

Conclusion

Quick & Tasty Chicken Ramen Stir Fry is the kind of meal I turn to when I want big flavor with little effort. With tender chicken, crisp veggies, chewy noodles, and a savory-sweet sauce, it’s comfort food that feels fresh and homemade. It’s quick, satisfying, and endlessly customizable—just the way I like my weeknight dinners.