Recipe

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This chicken ramen stir fry has lots of veggies and a delicious and easy sauce. The best part? It's made with your favorite pack of noodles!

When you want something on the healthy side but crave takeout, this quick and easy ramen stir fry with chicken hits the spot! All my shortcuts to make it happen quickly are in this post.

Chicken Stir Fry With Ramen Noodles

I used to think of ramen as those single packs of noodles where you added hot water they turned into a one-bowl-wonder meal. But not anymore! Now, I have a teen obsessed with ramen noodle packets and she’s blown my mind with what the noodles can create.

Once a month, when it’s her night to cook dinner, she nearly always picks a recipe that includes ramen noodles. This recipe was the one that got her younger brother to finally try stir-fry; so of course, I had to share it with you.

The #1 ingredient and star of this show is the ramen, of course! I’ve definitely enjoyed my share of hot bowls of broth and noodles, but I’m loving this new upgrade to the classic ramen noodles that my daughter has been serving up.

Ingredients

By adding fresh ingredients like vegetables and chicken breasts, this ramen stir fry is a quick and easy way to turn take-out night into a stay-at-home family meal that you can feel good about serving. Measurements are at the end of the post, but first, check what you need:

Ramen noodles: your favorites.
Oil: for cooking.
Chicken breasts: cube them into 1-inch pieces for even and quick cooking.
Garlic: fresh garlic cloves grated add tons of flavor.
Carrots: sliced or grated to save extra time.
Red bell pepper: a classic stir-fry veggie.
Mushrooms: add consistency and more nutrition.
Soy sauce: a key ingredient for the sauce!
Sesame oil: the elixir of Asian stir-frys; it brings a delicious, nutty aroma and flavor.
Honey: balance the saltiness of soy sauce.
Fresh ginger: optional for an extra kick of flavor.

Can You Use Leftover Chicken?

Yes! This recipe is perfect for making the most of leftover chicken while saving time in the kitchen. I often cook chicken pieces ahead, chop the veggies, and prepare the sauce a few nights before, and dinner is on the table in 15 minutes!

Stir-Fry Sauce

Next to ramen noodles, the homemade soy-sesame sauce really adds oomph to this dish. While I used to buy pre-made jarred sauces, I find that homemade stir-fry sauce not only tastes better but it’s easy to make.

The sauce in today’s recipe is packed with Asian flavors thanks to four ingredients. If you want a little more bang, add in minced garlic and Sriracha- you won’t be going back to store-bought any time soon.

white bowl of ramen noodles, sliced vegetables and chicken with ramen noodles package in backround

How to Make Ramen Stir Fry Chicken

Who knew the quick, convenient ramen packs could double into a restaurant take-out worthy meal? So grab your pan and let’s cook this epic chicken stir fry with ramen noodles!

Prep
The sesame sauce is THE BOSS! So start whisking all the sauce ingredients until combined. Then, cube the chicken and chop the veggies. You can grate the carrots to save time; they’ll cook faster!
Cook the ramen
Cook the ramen according to package directions. Once the ramen is cooked, reserve cooking water and set aside.
Cook the chicken
In a hot large skillet or a wok, cook the chicken for about 3 or 4 minutes, until golden brown. Set aside.
Make the stir fry
In the same wok or skillet, sauté the veggies for 2 minutes. Then, add the mushrooms and cook for 4 more minutes. You’ll know it’s ready when the mushrooms have browned and the other veggies have softened.
Combine it all
Add the chicken pieces and the ramen noodles to the wok and stir to combine. Then, pour the sauce and the reserved cooking water. Cook for 2 minutes until the sauce coats everything. Everything should be looking nice and bronzed. For a more saucy meal, add ¼ cup of the ramen water at a time.
Chow down
Grab a bowl, plate, or the nearest dining vessel, dish up some stir-fry and chow down!

sliced mushrooms, red pepper and carrots in a skillet

Recipe Variations

We often add chicken since my family loves chicken -clearly, by the many chicken dinner ideas to last a life-time on this blog. But there are many add-ins you can throw in your pan to this very versatile ingredient:

Protein: shrimp, chicken thighs, sliced beef, cubed pork, tofu, eggs.
Vegetables: broccoli, cauliflower, snow peas, zucchini, shredded cabbage, green beans.
Sauce: sriracha (to make it spicier) or chopped garlic (extra flavor!)
Garnish: top your bowl with chopped green onions or cilantro for freshness, or add red pepper flakes for a spicy kick.

sliced mushrooms, red pepper and chicken in a skillet with thin ramen noodles

Storing Leftovers

Chicken ramen stir fry leftovers can be refrigerated for 4 days. Allow them to cool down before storing them in an airtight container in the fridge.

I don’t recommend freezing this meal since cooked ramen noodles don’t freeze well. To save time, you can freeze cooked chicken pieces and veggies and, once you want to serve this dinner, cook the noodles and combine them with the other ingredients.

What to serve with Stir Fry Chicken Ramen

Before printing this Chicken Ramen Stir Fry recipe and running to the kitchen to cook this delish meal, let’s make things even tastier with some delicious sides, like this nutritious Asian Kale Salad or this refreshing Cucumber Salad. Want something epic for snaking? Make this Edamame Hummus and get ready for the mmmm-ing!

sliced mushrooms, red pepper and chicken in two bowls with thin ramen noodles

Chicken Ramen Stir Fry

Servings: 4 servings

Prep Time: 10

Cook Time: 20

Total Time: 30

This chicken ramen stir fry has lots of veggies and a delicious and easy sauce. The best part? It's made with your favorite pack of noodles!

4.82 from 22 votes

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Ingredients

For the stir fry:

2 packs of ramen noodles
2 tablespoons oil, divided
2 chicken breasts, cubed into 1-inch pieces
2 cloves garlic, grated
2 carrots, sliced
1 red bell pepper, sliced
8 ounces sliced mushrooms

For the sauce:

¼ cup soy sauce
2 teaspoons sesame oil
1 tablespoon honey
1 teaspoon fresh ginger, optional

Instructions

Prep:

Combine the sauce ingredients in a small bowl and set aside.
Chop the veggies and cube the thicken into pieces. Tip: grate the carrots to save time; this also ensures they cook fast!

Cook the ramen:

Cook the ramen noodles according to package directions, discarding the flavor packets. Reserve 1 cup of water from the pot, drain, and set aside.

Cook the chicken:

Heat a large skillet with sides or a wok over medium-high heat. Once hot, add the oil to warm it up. Add the chicken pieces and cook until browned, about 3 to 4 minutes while flipping them over a few times. Transfer the cooked chicken pieces to a plate.

Make the stir fry:

Add the other tablespoon of oil to the skillet, followed by the garlic, bell peppers, and carrots. Sauté over medium heat, stirring frequently, for 2 minutes until fragrant. Add the mushrooms and cook until they've browned and the other veggies have softened, for about 4 minutes.
Transfer the cooked chicken pieces back into the skillet, add the cooked ramen noodles, and toss to combine.
Pour the sauce and ¼ cup of the ramen water. Continue to stir-fry for 2 minutes until the sauce coats the ramen and veggies. For a more saucy meal, add ¼ cup of the ramen water at a time. Serve in bowls and enjoy.