This post was created in partnership with Maruchan. All opinions are my own.
Fast and easy, this ramen stir-fry combines colorful veggies and chicken to make an epic take-out inspired meal your family is going to love!
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 13-year-old that is obsessed with the contents that come inside the Maruchan 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.
By
adding fresh ingredients like vegetables and chicken breasts, it’s a quick and
easy way to turn take-out night into a stay-at-home family meal that you can
feel good about serving.
So grab your pan, ramen, and let’s get this started!
How to Make Quick Chicken Ramen Stir-Fry
Who knew the quick, convenient ramen packs could double into a restaurant take-out worthy meal? Thanks to Maruchan ramen, this stir-fry noodle recipe comes together super fast.
Pro tip: prep the chicken, chop the veggies and prepare the sauce a few nights before, and dinner will be on the table in 15 minutes!
- Prepare the Ramen
Start by cooking the ramen according to package directions. Once the ramen is cooked, reserve ¼ cup cooking water, drain and set aside. - Cook the chicken
Grab the largest skillet or wok, you’ve got and heat the oil. Once the oil skillet is HOT, add the chicken and cook until golden browned. Transfer chicken pieces to a plate and set aside. - Cook the veggies
Add a little more oil to the empty skillet and toss in the veggies. Stir fry for 6 minutes or until slightly tender. Add the chicken pieces and stir to combine. Your kitchen should start smelling like the inside of a takeout box. - Sauce time!
This sesame sauce is THE BOSS! Grab the soy sauce, sesame oil, honey, and a little fresh ginger, throw them in a bowl and whisk to combine. - Combine it all
Time to bring the ingredients together. Start by adding the cooked ramen to the veggies and stirring to combine. Allow to rest in the pan for 2 to 3 minutes, so the noodles get a tad crispy- you’ll thank me later. Pour over the sauce and a little of the ramen water.
Stir-fry for 2 minutes until the sauce coats the noodles and chicken. Everything should be looking nice and bronzed. - Chow down
Grab a bowl, plate, or the nearest dining vessel, dish up some stir-fry, top with green onions and chow down!
How to Pan Fry Ramen Noodles
Have you ever taken a bite out of your pan-friend noodle take-out and wondered… How.Do.They.Do.This?
No, it’s not magic, pan-frying your ramen noodles can turn the classic dish into an epic meal.
1. Start with a HOT pan
As hot as you can get it without the oil smoking.
2. Use sesame oil
The elixir of Asian stir-frys, sesame oil brings a delicious, nutty aroma and flavor. I don’t recommend going without it.
3. Sauce
A few dashes of soy sauce, sesame oil, honey, and ginger go a LONNNG way and it’s way more cost-effective and delicious than the storebought bottle.
3. Let the noodles sit
Once you’ve added the noodles to the hot pan and oil, pour on the sauce. Hold back the urge to toss everything and let everything sit for 2 to 3 minutes before tossing. This will help the sauce cook into the noodles and give it that pan-fried texture and taste.
Once you master this basic recipe, start adding your favorite stir-fry ingredients to make this dish all your own.
Ramen Stir-Fry Ingredients
The #1 ingredient and star of this show is the ramen, of course! When I think of ramen, the first thing that comes to mind is the Maruchan noodles I would buy from the super store back in college.
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.
Maruchan ramen cooks quick, making them a go-to when you need a meal in a pinch, whether that’s soup form or stir-fry.
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 breast
- Sliced beef
- Eggs
Vegetables
- Broccoli
- Carrots
- Bell peppers
- Snow peas
- Mushrooms
- Shredded Nappa cabbage
Sauce
- Soy sauce
- Sriracha
- Sesame oil
- Chopped Garlic
- Grated ginger
- Honey
Ramen Stir-Fry Sauce
Next to Maruchan 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 (below) is made with soy sauce, sesame oil, grated ginger, and honey. 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.
Easy Ramen Stir-Fry with Chicken and Veggies
Ingredients
- 2 packages of Maruchan Ramen noodles, flavor packets discarded
- Oil, for cooking
- 1 pound chicken breast, cut into 1-inch pieces
- 2 cloves garlic
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 8 ounces mushrooms, sliced
- ¼ cup soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, optional
- Green onions, for topping
Instructions
- Cook the ramen noodles according to package directions, discarding the flavor packets. Reserve 1 cup of water from the pot, drain, and set aside.
- In a large skillet, heat oil over medium-high heat. Add the chicken pieces and cook until browned, about 3 to 4 minutes. Transfer to a plate and keep warm.
- Add more oil to the skillet followed by the garlic and bell peppers. Sauté for 2 minutes until fragrant. Add the carrots and mushrooms and cook until browned, about 4 minutes.
- While the veggies cook, in a small bowl, whisk together the soy sauce, sesame oil, honey, and ginger.
- Transfer the cooked ramen to the skillet and stir with the veggies. Pour over the sauce and ¼ cup of the ramen water. Continue to stir-fry for 2 minutes until the sauce coats the ramen and veggies.
- Top with green onions and serve.
Amy
(forgot to rate this, but haven’t made it yet). Oddly, I don’t remember every having Ramen in college. But my kids, teenagers, both love them on occassion. Thank you for making a recipe based around them that looks colorful and delicious. I can’t wait to try it!!
MMDCIW
I’m kind of disappointed that you are partnering with an instant noodle company
Laura Fuentes
The recipe itself is tremendously delicious, full of nutritious veggies and protein. The noodles are “instant” because they are partially cooked (like quick rice). From time to time, I partner with companies to create content. And the truth is that my daughter loves their noodles and we enjoy them from time to time in nutritious recipes like this one. Sorry to disappoint you.
JBIBB
OH please. If you are disappointed couldn’t you keep that to yourself and move on and appreciate the other FREE recipes.
Shandra
My teenager just made this ramen stir fry with chicken for lunch! We had leftover rotisserie chicken in the fridge so we used that and just headed it up with the ramen and vegetables. Threw in some brocoli too.