Fast and easy Ramen Noodle Stir Fry is a satisfying main dish brimming with tender chicken, crunchy veggies, homemade stir-fry sauce and favorite instant noodles. It’s perfect for busy weeknights and is a meal the whole family will love!
Ramen Noodle Stir Fry is a quick and tasty meal that packs a punch of flavor. Chewy satisfying ramen noodles coated in a savory sauce made with soy sauce, garlic, ginger, and a touch of sweetness.
Loaded it up with tender chicken and fresh vegetables (onion, carrots, and snap peas) make this chicken ramen stir fry a balanced hearty meal. It’s ready in under 30 minutes!
The ramen stir fry recipes uses only simple ingredients available at regular grocery stores. You’ll toss out those flavor packets and whip up your own flavorful sauce!
Whether you’re busy or just craving something delicious, ramen noodle stir fry is the answer. Give it a try – your taste buds will love it!
Recipe Ingredients Notes
- Chicken stock. This gives the stock a rich flavor. You can use regular or low sodium chicken stock or chicken broth.
- Soy sauce. Regular soy sauce or gluten-free tamari can be used. Regular or low sodium soy sauce both will work.
- Oyster sauce. This adds a sweet and salty flavor to the sauce. If you you cannot find oyster sauce, you can substitute hoisin sauce (it will be a bit sweeter) or gochujang (which will be a bit spicier).
- Grated ginger and grated garlic. These fresh ingredients bring a classic bold flavor to the sauce. Grating allows the ginger and garlic to blend better with the other ingredients.
- Sriracha sauce. Just a bit adds some subtle spicy heat to the dish.
- Cornstarch. This helps the sauce thicken as it warms when tossed with the instant ramen noodles and other ingredients.
- Instant Ramen Noodles. You’ll need 8-9 ounces of ramen noodles. All package sizes are different so choose a package or packages to make up this amount. Regular ramen or gluten-free ramen will work. Discard the seasoning packet; you’ll just use the noodles.
- Sesame oil. This is used for sautéing and adds a warm sesame flavor to the ingredients.
- Ground chicken. You’ll use one pound. This provides the protein in the ramen noodle stir fry which makes it filling. If preferred you can substitute the same amount of boneless skinless chicken breast cut into small cubes.
- Vegetables. One half cup EASH chopped yellow onion, chopped carrots and halved snap peas will be used. Snow peas can be substituted for the snap peas if desired.
- Green onion. Sliced scallion is added at the end as a topping. They are not intended to cook in the dish.
- Sesame seeds (optional). Optional garnish.
Stir Fry Pro Tip
Stir frying is a great way to make a fast meal that’s healthy and delicious. The key is to have all ingredients or recipe components prepped before you begin. It’s a fast way to cook and there is no time to cook and prepare ingredients at the same time.
How to make
STEP 1. Make the sauce
In a small bowl, whisk together the chicken stock, soy sauce, oyster sauce, sriracha, garlic, ginger, and cornstarch (photo 1).
Set aside until ready to use.
STEP 2. Prepare the ramen noodles
Bring a large pot of water to boil. Add the ramen noodles and cook according to the package instructions. Drain the noodles and rinse them until cold water.
STEP 3. Stir Fry
Heat a large skillet (non-stick if possible) or wok over medium heat. Add the sesame oil and ground chicken. Cook the chicken, breaking it up as you stir, for 2-3 minutes or just until it begins to turn pale white and no longer pink.
Add the onion and carrots (photo 2). Stir and cook the vegetables with the chicken for an additional 4-5 minutes, or until the carrots are tender and the chicken is beginning to crisp (photo 3).
Reduce the heat to medium-low and add the sauce to the chicken (if the cornstarch settles to the bottom, whisk the sauce before adding it to the pan). Add the snap peas and ramen noodles. Stir until the stir fry sauce evenly coats the chicken, vegetables, and noodles (photo 4).
STEP 4. Serve
Remove the pan from the heat and add the green onions. Serve immediately, garnished with sesame seeds.
Using different protein. This recipe is very flexible to swap in your choice of protein. You could substitute ground turkey, ground beef, ground pork or even crumbled tempeh.
Using different vegetables. You can add or swap in other favorite vegetables. They should be in a small size to cook in the same amount of time as the other ingredients. Small broccoli florets, chopped bok choy, sliced water chestnuts, chopped red bell peppers, chopped napa cabbage, sliced canned bamboo shoots are all other options.
Store any leftover stir fry in an airtight container in the refrigerator for 2 days. Reheat in a microwave before serving.
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Ramen Noodle Stir Fry
For the Sauce
- ¼ cup chicken stock regular or low sodium
- ¼ cup soy sauce regular or gluten-free tamari
- 2 tablespoons oyster sauce
- ½ teaspoon sriracha
- 1 teaspoon grated garlic
- ½ teaspoon grated ginger
- ½ teaspoon cornstarch
For the Stir Fry
- 8-9 ounces instant ramen noodles not prepared
- 1 tablespoon toasted sesame oil
- 1 pound ground chicken
- ½ cup chopped onion
- ½ cup chopped carrots
- ½ cup snap peas halved
- ¼ cup sliced green onions
- Sesame seeds for garnish
For the Sauce
- Whisk together the chicken stock, soy sauce, oyster sauce, sriracha, garlic, ginger, and cornstarch.¼ cup chicken stock, ¼ cup soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sriracha, 1 teaspoon grated garlic, ½ teaspoon grated ginger, ½ teaspoon cornstarch
- Set aside until ready to use.
For the Stir Fry
- Bring a large pot of water to boil. Add the ramen noodles and cook according to the package directions (discard the flavor packet; do not use). Drain the noodles and rinse them until cold water.8-9 ounces instant ramen noodles
- Heat a large skillet (non-stick recommended) or wok over medium heat. Add the sesame oil and ground chicken. Cook the chicken, breaking it up as you stir, for 2-3 minutes or just until it begins to turn pale white and no longer pink.1 tablespoon toasted sesame oil, 1 pound ground chicken
- Add the onion and carrots. Stir and cook the vegetables with the chicken for an additional 4-5 minutes, or until the carrots are tender and the chicken is beginning to crisp.½ cup chopped onion, ½ cup chopped carrots
- Reduce the heat to medium-low and add the sauce to the chicken (if the cornstarch settles to the bottom, whisk the sauce before adding it to the pan). Add the snap peas and ramen noodles. Stir until the sauce evenly coats the chicken, vegetables, and noodles.½ cup snap peas
- Remove the pan from the heat and top with the green onion. Serve immediately, garnished with sesame seeds.¼ cup sliced green onions, Sesame seeds