20-Minute Chicken Ramen Stir Fry

When you need dinner fast and want something with real character, this chicken ramen stir fry delivers.

It’s saucy, a little spicy, and ready in about 20 minutes.

Why This Stir Fry Works

The noodles soak up the soy-garlic sauce without getting heavy. They keep a little chew, and the vegetables stay bright and crisp.

I make it when I’m craving takeout but know I can get it on the table faster, and with less grease.

Ingredients

• 3 packs instant ramen noodles: seasoning packets discarded (about 9 oz total)
• 1 lb boneless, skinless chicken thighs: cut into bite-sized pieces
• 2 tbsp vegetable oil: or any neutral oil with a high smoke point
• 1 small onion: thinly sliced
• 1 red bell pepper: thinly sliced
• 1 cup broccoli florets: about 2.5 oz
• 1 medium carrot: julienned or thinly sliced
• 3 cloves garlic: minced
• 1 tsp grated fresh ginger: from about a 1-inch piece
• 3 tbsp soy sauce: low-sodium recommended
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch: mixed with 2 tbsp water to form a slurry
• 2 scallions: sliced, for garnish
• Sesame seeds: for garnish

Variations / Substitutions

• Swap chicken for shrimp or tofu: use firm tofu, pressed and cubed, or shrimp that cook in 2 minutes.
• Use any vegetables you like: snap peas, mushrooms, or baby corn all work; keep the total volume around 3 cups.
• Make it gluten-free: use rice noodles or gluten-free ramen and tamari instead of soy sauce.
• Add heat: stir a teaspoon of sriracha or chili-garlic sauce into the sauce mixture.

Cheesy Ramen Noodles are next on our list if this stir fry is your kind of dinner.

How To Make Chicken Ramen Stir Fry

Step 1: Sear the Chicken

Heat the 2 tbsp oil in a large skillet or wok over medium-high heat until it shimmers. Add the chicken pieces in a single layer and cook without touching them for 3 to 4 minutes, until they release easily from the pan. Stir and continue cooking for another 2 to 3 minutes, until browned on all sides and cooked through. Transfer to a plate.

The chicken will have a deep golden crust and the kitchen will smell savory. That browning builds the backbone of the stir fry, so don’t rush it.

Step 2: Stir-Fry the Vegetables

Add the onion, bell pepper, broccoli, and carrot to the same skillet. Stir-fry for 3 to 4 minutes, until the vegetables are crisp-tender with a few charred edges. Then add the garlic and ginger and cook for 30 seconds, stirring constantly, until fragrant.

The vegetables should be vibrant and still have a little bite. If the pan looks dry, add a splash of water to help them steam slightly without extra oil.

Step 3: Toss the Noodles with the Sauce

While the vegetables cook, boil the ramen noodles according to the package instructions but drain them 1 minute early. In a small bowl, whisk the soy sauce, hoisin, rice vinegar, sesame oil, and cornstarch slurry until smooth. Return the chicken to the skillet, add the drained noodles, and pour the sauce over everything. Toss gently for 2 minutes, until the noodles are evenly coated and the sauce thickens into a glossy glaze.

The sauce will go from thin to a sticky coating that clings to each noodle. If it seems too thick, add a tablespoon of water; if too thin, let it bubble for another minute.

Step 4: Finish and Serve

Remove the skillet from the heat and sprinkle with sliced scallions and sesame seeds. Serve immediately in wide bowls.

The scallions add a fresh, mild onion bite against the rich sauce, and the sesame seeds give a little nutty crunch. It’s at its absolute best right off the stove.

Tips for a Better Stir Fry

• Prep everything first. Stir-frying moves fast, so have your vegetables sliced, sauce whisked, and chicken cut before the pan gets hot.
• Use a large, hot pan. Overcrowding will steam the ingredients rather than sear them. Cook in batches if your skillet isn’t wide enough.
• Keep the vegetables crisp. Pull them off the heat a shade early; they’ll soften a touch as they sit.
• Leftover sauce is fantastic over rice or tossed with other noodles, so feel free to double the sauce ingredients.

Cook times by protein:

Storing Leftover Stir Fry

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, tossing until hot. The microwave can turn the noodles mushy, so a quick pan reheat works better.

What To Serve With Chicken Ramen Stir Fry

A crunchy, cold side works wonders against the warm, saucy noodles. Quick pickled cucumbers or a simple smashed cucumber salad add brightness and coolness. Steamed edamame with a sprinkle of salt makes a good, protein-packed starter.

Frequently Asked Questions

Can I use the ramen seasoning packet?

Yes, but the sauce may become too salty. If you want to use it, add the seasoning packet with the sauce and reduce the soy sauce to 2 tablespoons, then taste and adjust.

How do I keep the noodles from getting mushy?

Undercook them by a minute and rinse with cold water after draining to stop the cooking. Toss them in the stir-fry just until heated through, without overcooking.

Can I make this gluten-free?

Yes, use rice noodles or gluten-free ramen, substitute tamari for soy sauce, and check that your hoisin is gluten-free.

Can I make this vegetarian?

Absolutely. Skip the chicken and use extra-firm tofu, cooked until golden, or double the vegetables. Add a splash of vegetable broth to the sauce for more depth.

Chicken Ramen Stir Fry Recipe

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 325

Ingredients Method Notes

Ingredients

  

• 3 packs instant ramen noodles
• 1 lb boneless, skinless chicken thighs
• 2 tbsp vegetable oil
• 1 small onion
• 1 red bell pepper
• 1 cup broccoli florets
• 1 medium carrot
• 3 cloves garlic
• 1 tsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water
• 2 scallions
• Sesame seeds

Method

 

1. Heat oil in a large skillet over medium-high heat. Add chicken, cook until browned and cooked through, 5-6 minutes. Transfer to a plate.
2. In the same skillet, stir-fry onion, bell pepper, broccoli, and carrot for 3-4 minutes until crisp-tender. Add garlic and ginger, cook 30 seconds.
3. Cook ramen noodles 1 minute less than package directions, drain. Whisk soy sauce, hoisin, rice vinegar, sesame oil, and cornstarch slurry. Return chicken to skillet, add noodles and sauce, toss 2 minutes until coated and sauce thickens.
4. Remove from heat, top with scallions and sesame seeds, and serve immediately.

Notes

This stir fry is best eaten right away while the noodles are still bouncy. Leftovers will soften in the fridge but reheat well in a skillet with a splash of water. For extra heat, serve with chili oil or sriracha on the side.