This Chicken Ramen Stir Fry is a wonderfully quick and flavorful meal, perfect for those busy weeknights when you crave something satisfying and homemade. It transforms simple pantry staples into one of our favorite easy Asian dinners. This recipe is all about bringing big flavor to the table without a lot of fuss.
I’ll never forget the frantic day my sister, Jennifer, rescued me from ordering takeout. She simply smiled, found ramen in my pantry, and turned it into this fragrant, joyful stir fry. It was her special kind of magic in a bowl.
Why This Dish Has a Place in Our Hearts
- Ready in a Flash: This entire meal comes together in under 30 minutes.
- A Pantry Gem: Uses instant ramen noodles and other common ingredients.
- Make It Your Own: Easily adaptable with different proteins or your favorite vegetables.
- That Unforgettable Sauce: A simple, homemade sauce that’s both sweet and savory, with a little kick.
The Simple Things You’ll Gather
- 2 packs ramen noodles (seasoning packets discarded)
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 cup green beans, chopped
- 3 green onions, sliced (plus more for garnish)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional, for heat)
- 1 teaspoon cornstarch mixed with 2 teaspoons water
My Trusted Kitchen Helpers
My Favorite Wok
A good wok makes all the difference for stir-frying; its high, sloping sides help cook everything evenly and quickly, just like in the best Chinese cooking recipes.
A Good, Sharp Chef’s Knife
Having a sharp knife makes prepping the chicken and vegetables so much easier and safer.
Bringing Jennifer’s Creation to Life
A Quick Boil for the Noodles
Cook the ramen noodles according to the package directions. My little tip is to cook them for about a minute less than the instructions say, so they stay perfectly firm when you add them to the stir fry later. Once done, drain them well and set them aside.
Searing the Chicken Until Golden
In a large skillet or wok, heat your vegetable oil over medium-high heat. Add the chicken pieces and cook them until they’re golden brown and cooked all the way through, which usually takes about 5 to 6 minutes. Remove the chicken from the pan and set it on a plate for now.
A Quick Sauté for the Veggies
In that same pan, add the minced garlic and grated ginger. Let them sizzle for just a moment until you can smell their wonderful fragrance. Then, toss in the diced bell pepper and chopped green beans. Stir fry for 3 to 4 minutes, you want them to be tender but still have a nice, crisp bite.
Tying It All Together
Now it’s time to bring it all together! Return the cooked chicken to the pan with the vegetables and add the cooked ramen noodles.
The Final, Flavorful Toss
In a small bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, optional sriracha, and the cornstarch slurry. Pour this beautiful sauce all over the noodles, chicken, and veggies. Toss everything gently until it’s completely coated and the sauce thickens up nicely. This only takes a minute or two!
The Finishing Touches
Serve the stir fry immediately while it’s hot. I love to garnish it with a generous sprinkle of fresh green onions for a bit of extra color and flavor.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities you use.
If You’re Craving a Lighter Version
For those looking for healthy dinner recipes, this stir fry is wonderfully adaptable.
- Wholesome Grains: Swap the ramen for whole wheat spaghetti or brown rice noodles for added fiber.
- More from the Garden: Feel free to add more vegetables to the mix! Broccoli florets, sliced carrots, or snap peas would all be delicious and add extra nutrients.
- Different Proteins: While chicken breast is already lean, you could also use shrimp or even firm tofu for a vegetarian option.
How We Love to Serve It at Our Table
- Crowned with an Egg: A perfectly fried egg with a runny yolk on top adds a lovely richness to the dish.
- A Little Extra Crunch: Sprinkle some toasted sesame seeds or chopped peanuts over the top just before serving for a wonderful texture.
- A Fresh Side: Serve alongside some simple steamed edamame or a fresh cucumber salad to round out your meal.
Sarah’s Tips for Perfect Stir Fry Every Time
- On the Noodles: Remember to slightly undercook the ramen initially. If they’re too soft, they can become mushy when tossed in the hot sauce and other ingredients.
- Be Prepared: A stir fry cooks very quickly! Have all your vegetables chopped, your chicken cut, and your sauce mixed before you even turn on the stove. This makes the process smooth and prevents anything from burning.
- Give It Space: Don’t overcrowd your pan when cooking the chicken. Cook it in two batches if needed to ensure it gets nicely browned instead of just steaming.
Saving Some for Later
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it or gently warm it in a skillet over medium-low heat. You might want to add a splash of water or soy sauce to loosen up the sauce as it reheats.
From My Kitchen to Yours
There’s something so special about creating a meal that feels both exciting and comforting. This Chicken Ramen Stir Fry is exactly that. It’s a taste of my sister’s spontaneous love and care, and I hope when you make it, you feel that warmth, too. I hope it brings a little bit of joy to your own dinner table and helps you create your own sweet memories.
Answering a Few of Your Questions
What other vegetables can I add to this stir fry?
You can add almost any vegetable you love! Broccoli, mushrooms, snow peas, carrots, and water chestnuts are all fantastic additions. Just be mindful of cooking times, harder vegetables like carrots should be added earlier.
Can I make this dish gluten-free?
Absolutely. To make it gluten-free, simply use gluten-free ramen noodles (there are many rice-based options available) and substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
Can I use a different protein besides chicken?
Yes, this recipe is very versatile. Thinly sliced beef, shrimp, or even firm tofu would work wonderfully. Just adjust the cooking time accordingly for your chosen protein.
Print
Chicken Ramen Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Chicken Ramen Stir Fry is a wonderfully quick and flavorful meal, perfect for busy weeknights. It transforms simple pantry staples into one of our favorite easy Asian dinners with a sweet, savory, and slightly spicy homemade sauce.
Ingredients
- 2 packs ramen noodles (seasoning packets discarded)
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 cup green beans, chopped
- 3 green onions, sliced (plus more for garnish)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional, for heat)
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Instructions
- Cook ramen noodles 1 minute less than package instructions, drain, and set aside.
- Heat vegetable oil in a wok or skillet over medium-high heat. Cook chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
- In the same pan, sauté garlic and ginger briefly until fragrant.
- Add bell pepper and green beans, stir fry 3–4 minutes until tender-crisp.
- Return chicken and add cooked ramen noodles to the pan.
- Whisk soy sauce, honey, sesame oil, rice vinegar, sriracha, and cornstarch slurry. Pour over stir fry.
- Toss until everything is coated and sauce thickens, 1–2 minutes.
- Serve hot, garnished with green onions.
Notes
For best results, undercook ramen slightly before stir frying. Prepare all ingredients in advance, as stir fry cooks quickly. Store leftovers up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken ramen stir fry, quick dinner, Asian noodles, chicken stir fry, ramen recipe