Name: Quick & Tasty Chicken Ramen Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 packs instant ramen noodles (seasoning packets discarded); 1 lb boneless, skinless chicken breasts or thighs, thinly sliced; 2 tbsp vegetable oil or sesame oil; 2 cups mixed vegetables (bell peppers, snap peas, carrots, broccoli); 3 cloves garlic, minced; 1 tbsp fresh ginger, minced (or 1/2 tsp ground ginger); 1/4 cup soy sauce; 1 tbsp oyster sauce (optional); 1 tbsp hoisin sauce or honey; 1 tsp sesame oil; 1 tsp sriracha or chili garlic sauce (optional); Sliced green onions (for garnish); Sesame seeds (for garnish); Lime wedges (optional, for garnish)

This Quick & Tasty Chicken Ramen Stir Fry is my go-to when I want something fast, flavorful, and comforting without spending too much time in the kitchen. With juicy chicken, crisp veggies, and bouncy ramen noodles tossed in a savory sauce, it’s the perfect balance of texture and taste. Whether I need a weeknight dinner or a cozy lunch, this one hits the spot every time.

Why You’ll Love This Recipe

I love how this recipe delivers bold flavors with simple ingredients I usually have on hand. The sauce is rich and slightly spicy, with just the right amount of sweetness. It’s also incredibly flexible—I’ve swapped proteins, added whatever vegetables I had in the fridge, and it always turns out delicious. Plus, it takes less than 30 minutes from start to finish, which is ideal for my busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 packs instant ramen noodles (discard seasoning packets or save for later)

1 lb boneless, skinless chicken breasts or thighs, thinly sliced

2 tbsp vegetable oil or sesame oil

2 cups mixed veggies (bell peppers, snap peas, carrots, broccoli, etc.)

3 garlic cloves, minced

1 tbsp fresh ginger, minced (or 1/2 tsp ground ginger)

For the Sauce:

1 tbsp oyster sauce (optional, but adds great depth)

1 tbsp hoisin sauce or honey

1/4 cup soy sauce

1 tsp sesame oil

1 tsp sriracha or chili garlic sauce (optional, for heat)

For garnish:

Sliced green onions

Sesame seeds

Lime wedges (optional)

Directions

Cook the ramen noodles
I bring a pot of water to a boil, cook the ramen for 2 minutes until just tender, then drain and rinse under cold water to stop the cooking. I set them aside while preparing the rest.

Stir fry the chicken and veggies
I heat oil in a large skillet or wok over medium-high heat. Then I add the sliced chicken and stir-fry for 4–5 minutes until it’s browned and cooked through. I toss in the garlic and ginger, letting them cook for about 30 seconds until fragrant. Next, I add the mixed vegetables and stir-fry for another 3–4 minutes until they’re crisp-tender.

Add the sauce and noodles
I whisk together all the sauce ingredients, pour it into the skillet, and stir to coat everything evenly. Then I gently toss in the cooked ramen noodles, mixing until they’re warmed through and well-coated with sauce.

Serve and garnish
I serve it hot, garnished with green onions, sesame seeds, and a squeeze of lime for a bright finish.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Variations

I sometimes use shrimp, beef, or tofu instead of chicken depending on what I have.

For extra crunch, I top it with crushed peanuts or cashews.

I love throwing in fresh herbs like cilantro or Thai basil at the end for a vibrant twist.

For a low-carb version, I swap the ramen with spiralized zucchini or shirataki noodles.

If I’m craving more heat, I add more sriracha or even a pinch of red pepper flakes.

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 over medium heat with a splash of water to loosen the sauce. Microwave also works—about 1–2 minutes on high, stirring halfway through.

Related Recipes:

Fiery Chicken Ramen with Creamy Garlic Sauce

FAQs

How can I make this recipe vegetarian?

I replace the chicken with tofu or tempeh, and use extra veggies. I also skip the oyster sauce or use a plant-based alternative.

Can I use fresh ramen noodles?

Yes, fresh ramen noodles work beautifully. I just cook them according to the package instructions and toss them in the same way.

What vegetables go best with this stir fry?

I like using bell peppers, snap peas, carrots, broccoli, or baby corn. Pretty much any stir-fry-friendly veggies work.

How spicy is this dish?

It’s mildly spicy with the sriracha, but I can easily adjust the heat by adding more or less, or leaving it out altogether.

Can I meal prep this?

Definitely. I cook everything, let it cool, and portion it out into containers. It holds up well in the fridge for several days.

Conclusion

This Quick & Tasty Chicken Ramen Stir Fry is a lifesaver when I need a flavorful, satisfying meal with minimal fuss. It’s endlessly adaptable, full of color and texture, and perfect for busy nights or lazy weekends. I always feel good making it—and even better eating it.

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