If you’ve ever come home after a long day, opened the fridge, and thought, “What on earth am I going to make tonight?”—you’re in the right place. This Chicken Ramen Stir Fry is the weeknight miracle you didn’t know you needed. It’s loaded with juicy chicken, crisp veggies, and slurp-worthy ramen noodles, all tossed in a savory, garlicky sauce that tastes like something straight from your favorite takeout spot—except fresher, healthier, and made in just 30 minutes.
I get it—life is busy. Between juggling work, family, and trying to squeeze in a moment of “me time,” spending hours in the kitchen just isn’t always possible. That’s why recipes like this one are such lifesavers. With simple ingredients, a quick prep, and flavors that’ll have everyone at the table reaching for seconds, it’s a dish that checks all the boxes: fast, satisfying, and absolutely delicious.
So grab your wok (or your biggest skillet), toss on that apron, and let’s bring a little restaurant magic to your dinner table—without the delivery fees.
Why You’ll Love This Chicken Ramen Stir Fry
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It’s a true easy ramen recipe—done in 30 minutes flat.
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The sauce is savory, slightly sweet, and oh-so-satisfying.
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Loaded with colorful veggies for that perfect balance of hearty and healthy.
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A family-friendly dish that picky eaters will actually enjoy.
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Perfect for when you’re craving Asian-inspired noodles but want to keep it homemade.
Ingredients You’ll Need
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340 g ramen noodles (2 packages, 6 oz each, discard seasoning)
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450 g boneless, skinless chicken thighs, cut into bite-sized pieces (1 lb)
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30 ml vegetable oil (2 tablespoons)
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1 red bell pepper, sliced
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100 g snap peas (1 cup)
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1 carrot, julienned
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3 cloves garlic, minced
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10 g fresh ginger, minced (1 tablespoon)
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3 green onions, sliced (white and green parts separated)
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60 ml soy sauce (¼ cup)
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30 ml oyster sauce (2 tablespoons)
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15 ml sesame oil (1 tablespoon)
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4 g sugar (1 teaspoon)
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0.5 g white pepper (¼ teaspoon)
Step-by-Step Directions
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Bring a large pot of water to boil for the noodles.
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In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
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Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add chicken and cook 5–6 minutes until golden and fully cooked. Remove and set aside.
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Add remaining oil to the same pan. Toss in bell pepper, snap peas, and carrot. Stir-fry 2–3 minutes until crisp-tender.
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Add garlic, ginger, and white parts of the green onions. Stir-fry 30 seconds until fragrant.
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While veggies cook, boil ramen noodles for 2 minutes (slightly undercooked). Drain well.
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Return chicken to the pan. Add noodles and sauce. Stir-fry 2–3 minutes until everything is coated and hot.
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Garnish with green onion tops. Serve immediately.
Cooking Tips for Perfect Chicken Ramen Stir Fry
Here’s the thing about stir fry—it moves fast. Once that wok is hot, you’ll want to have everything prepped and ready to go. Think of it like a mini cooking show in your own kitchen: veggies chopped, sauce mixed, noodles waiting on standby.
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Swap the noodles: Don’t have ramen? Rice noodles or even spaghetti work in a pinch.
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Go big on veggies: This recipe is forgiving. Broccoli, mushrooms, or baby corn? Toss them in.
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Don’t overcook the noodles: Slightly undercooked is perfect since they’ll finish in the stir-fry.
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Protein swap: Chicken thighs are juicy, but you can easily make it a shrimp, beef, or even tofu stir fry.
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Taste test: Before serving, grab a noodle (chef’s privilege!) to make sure the flavor balance feels just right for you.
A Personal Story from My Kitchen
This recipe actually started as a “clean out the fridge” kind of meal. I had some leftover ramen from my kids’ college care packages (yes, they still love ramen even though they’re adults now), a couple of chicken thighs thawing, and a bell pepper on its last leg. Instead of ordering takeout, I threw everything into a pan, whisked together a quick sauce, and voila—Chicken Ramen Stir Fry was born.
It was such a hit that now my family requests it at least once a month. I’ve even caught my husband sneaking into the fridge for midnight noodles. Honestly, I don’t blame him—those noodles coated in that garlicky soy sauce are downright irresistible.
What to Serve with Chicken Ramen Stir Fry
This dish is hearty enough to stand on its own, but if you’re feeding a hungry crew (or just want extras), pair it with:
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Steamed edamame sprinkled with sea salt
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A crisp cucumber salad with sesame dressing
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Homemade spring rolls or dumplings for a true Asian-inspired noodles feast
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A light miso soup for cozy comfort
And don’t forget—sometimes the best side is just a cold glass of iced tea (or maybe a chilled glass of white wine if the day calls for it).
How to Store Leftovers
If you’re lucky enough to have leftovers, here’s the best way to keep them tasting fresh:
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Store cooled stir fry in an airtight container in the fridge for up to 3 days.
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Reheat in a skillet with a splash of water or broth to loosen the noodles.
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Avoid microwaving too long—no one likes gummy noodles.
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Sadly, this isn’t a freezer-friendly dish. The noodles just don’t hold up well after thawing.
Pro tip: Sometimes I purposely make extra just so I can have it for lunch the next day. It’s even better after the flavors have mingled overnight.
FAQs About Chicken Ramen Stir Fry
Can I substitute chicken thighs with chicken breast?
Yes! Chicken breast works well too—just don’t overcook, as it tends to dry out faster.
Can I make this vegetarian?
Absolutely. Swap the chicken for tofu or extra veggies, and use vegetarian oyster sauce or just add extra soy sauce.
Can I use instant ramen packets?
Yes, just toss the seasoning packets—they’re too salty. Use the noodles only.
What if I don’t have oyster sauce?
Use hoisin sauce or add a touch more soy sauce with a splash of rice vinegar.
How spicy is this recipe?
This version is mild, but feel free to add chili paste, red pepper flakes, or sriracha if you like heat.
Bringing It All Together
There’s just something about a big bowl of noodles that feels like comfort in edible form. This Chicken Ramen Stir Fry isn’t just dinner—it’s a quick, flavorful escape from the chaos of everyday life. Whether you’re feeding picky kids, impressing guests, or simply treating yourself after a long day, this recipe delivers flavor, ease, and plenty of happy faces at the table.
So the next time you’re tempted to grab takeout, remember: you’ve got everything you need to whip up this homemade classic in just 30 minutes. Your taste buds (and your wallet) will thank you.
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Print
Chicken Ramen Stir Fry
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chicken Ramen Stir Fry is a 30-minute, flavor-packed dinner made with juicy chicken thighs, crisp vegetables, and slurp-worthy ramen noodles tossed in a savory, garlicky sauce. It’s an easy, satisfying homemade alternative to takeout that brings bold Asian-inspired flavors to your weeknight table.
Ingredients
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340 g ramen noodles (2 packages, 6 oz each, discard seasoning)
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450 g boneless, skinless chicken thighs, bite-sized pieces (1 lb)
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30 ml vegetable oil (2 tablespoons)
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1 red bell pepper, sliced
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100 g snap peas (1 cup)
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1 carrot, julienned
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3 cloves garlic, minced
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10 g fresh ginger, minced (1 tablespoon)
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3 green onions, sliced (white and green parts separated)
Sauce:
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60 ml soy sauce (¼ cup)
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30 ml oyster sauce (2 tablespoons)
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15 ml sesame oil (1 tablespoon)
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4 g sugar (1 teaspoon)
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0.5 g white pepper (¼ teaspoon)
Instructions
1. Boil the Noodles
Bring a pot of water to a boil. Cook ramen noodles for 2 minutes (slightly undercooked). Drain and set aside.
2. Make the Sauce
In a bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
3. Cook the Chicken
Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken, stir-fry for 5–6 minutes until golden and cooked through. Remove and set aside.
4. Stir Fry the Veggies
Add remaining oil. Stir-fry bell pepper, snap peas, and carrot for 2–3 minutes. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds.
5. Combine Everything
Return chicken to the pan. Add drained noodles and sauce. Stir-fry 2–3 minutes until well-coated and heated through.
6. Serve
Garnish with green onion tops. Serve hot.
Notes
Swap ramen with rice noodles or spaghetti if needed.
Don’t overcook the noodles—they finish cooking in the pan.
Add chili paste or sriracha for heat.
Make it vegetarian by using tofu and skipping oyster sauce (or using a vegetarian alternative).
Best served fresh—leftovers reheat well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Plats
- Method: Stir-Fry
- Cuisine: Asian-Inspired