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Chicken Ramen Stir Fry: Fast, Delicious, and Simple to Make

Chicken ramen stir fry with colorful vegetables and noodles
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Chicken Ramen Stir Fry is a vibrant, quick-cooking noodle dish loaded with tender chicken, colorful veggies, and a savory, spicy homemade sauce. Perfect for weeknights, it brings together Asian-inspired flavors in just one pan.

Ingredients

Scale
  • For the Stir Fry Sauce:
  • 2 Tbsp low-sodium light soy sauce
  • 2 Tbsp low-sodium dark soy sauce
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp Sriracha
  • 2 tsp white vinegar
  • 2 Tbsp hoisin sauce
  • 1/2 Tbsp brown sugar
  • 1/2 tsp black pepper
  • 1 Tbsp water
  • For the Chicken:
  • 1 cup chicken thigh or breast, cut into bite-sized pieces
  • Salt to taste
  • 1/2 tsp black pepper
  • 1 Tbsp low-sodium light soy sauce
  • 1/2 tsp cornstarch
  • Additional Ingredients:
  • 3 packets ramen or instant noodles (discard seasoning packets)
  • 2 Tbsp vegetable or sesame oil
  • 5 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 small onion, chopped
  • 2 spring onions, whites and greens separated, chopped
  • 1/3 cup broccoli florets, chopped
  • 1/3 cup white button mushrooms, sliced
  • 1/4 cup carrot, cut into sticks

Instructions

  1. Bring a pot of water to a boil. Add the ramen or instant noodles and cook for 1-2 minutes until just tender. Drain and rinse under cold water. Toss noodles with 1 tsp oil to prevent sticking and set aside.
  2. In a bowl, combine chicken with salt, black pepper, cornstarch, and 1 Tbsp soy sauce. Mix to coat and set aside to marinate while you prep the vegetables.
  3. Chop all vegetables: red and green bell peppers, onion, broccoli, mushrooms, carrot sticks, and spring onion whites. Keep spring onion greens separate for garnish.
  4. Heat 2 Tbsp oil in a large wok or skillet over medium heat. Add minced garlic and ginger. Sauté for 1 minute until fragrant.
  5. Add all chopped veggies except spring onion greens. Stir-fry for 3-4 minutes until vegetables are just softened but still crisp.
  6. Push veggies to one side of the wok and add marinated chicken to the empty side. Sear for 1-2 minutes, then stir everything together. Cook chicken until golden and cooked through, about 4-5 minutes.
  7. Meanwhile, mix together all stir fry sauce ingredients in a small bowl.
  8. Once chicken is done, pour the sauce over the contents of the wok. Stir to coat everything evenly.
  9. Add cooked noodles to the wok. Use tongs or a large spoon to toss everything together until the noodles, chicken, and veggies are evenly mixed and coated in sauce.
  10. Garnish with spring onion greens and serve immediately while hot.

Notes

  • Don’t overcook the noodles—they’ll finish cooking in the stir fry.
  • Adjust Sriracha and chili flakes for your preferred spice level.
  • Swap veggies or protein as desired; tofu works as a vegetarian option.
  • Prep all ingredients before cooking for best results, as stir frying moves quickly.

Nutrition

Find it online: https://deliceflash.com/ultimate-chicken-ramen-stir-fry-recipe/