You know when you’re in the kitchen, looking for something that’s easy to whip up, but still packed with flavor? That’s where this Chicken Ramen Stir Fry comes in clutch. We’re talking about tender chicken, crisp veggies, and a punchy sauce all mixed with noodles that’ll have you coming back for seconds, maybe even thirds! Whether you’re cooking for the family or just making a hearty meal for yourself, this dish is sure to satisfy that comfort food craving.
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Listen, if you’re anything like me, you love a good noodle dish, but you don’t always have time to spend hours in the kitchen. That’s where this stir fry comes in hot. This recipe is not only super quick, but it’s also versatile and customizable. You want something spicy? No problem. Want to load it up with veggies or lean more on the protein side? You got it. Plus, let’s be real — ramen noodles bring that nostalgic vibe but in a grown-up, sophisticated way. This dish is like the ramen glow-up we all deserve.
Ingredients for Chicken Ramen Stir Fry
Alright, before we dive into cooking, let’s break down what you’re going to need. Don’t worry, I’ve kept it simple and flexible, so you can adjust based on what you’ve got in the pantry or fridge.
For the Stir Fry Sauce:
- 2 Tbsp Low-Sodium Light Soy Sauce
- 2 Tbsp Low-Sodium Dark Soy Sauce
- 2 Tbsp Worcestershire Sauce
- 3 Tbsp Sriracha
- 2 tsp White Vinegar
- 2 Tbsp Hoisin Sauce
- 1/2 Tbsp Brown Sugar
- 1/2 tsp Black Pepper
- 1 Tbsp Water
For the Chicken:
- 1 Cup Chicken Thigh or Breast, cut into bite-sized pieces
- Salt to taste
- 1/2 tsp Black Pepper
- 1 Tbsp Low-Sodium Light Soy Sauce
- 1/2 tsp Cornstarch
Additional Ingredients:
- 3 Packets Ramen or Instant Noodles (discard seasoning packet)
- 2 Tbsp Vegetable or Sesame Oil
- 5 cloves Garlic, minced
- 1 inch Ginger, minced
- 1 small Red Bell Pepper, chopped
- 1 small Green Bell Pepper, chopped
- 1 small Onion, chopped
- 2 Spring Onions, whites and greens separated, chopped
- 1/3 Cup Broccoli Florets, chopped
- 1/3 Cup White Button Mushrooms, sliced
- 1/4 Cup Carrot, cut into sticks
Step-by-Step Guide to Preparing Chicken Ramen Stir Fry
Now let’s get down to the fun part — making this dish happen! Whether you’re a seasoned cook or just getting started, I’ve got you covered with easy-to-follow instructions.
- Cook the Noodles:
First things first, bring a pot of water to a boil and toss in the ramen or instant noodles. Cook them for just 1-2 minutes — you don’t want to overdo it, or they’ll get too soft. Drain the noodles and rinse them under cold water to stop the cooking process. Toss them with a teaspoon of oil to keep them from sticking, then set aside. - Marinate the Chicken:
While your noodles are cooling off, it’s time to get that chicken ready. In a bowl, combine your chicken pieces with salt, black pepper, cornstarch, and soy sauce. Stir well so every piece is coated with that flavorful marinade. Let it hang out for a few minutes while you prep the rest of your ingredients. - Prep Your Veggies:
Go ahead and chop up your veggies — the red and green bell peppers, onion, broccoli, mushrooms, carrot sticks, and spring onion whites. Keep the greens of the spring onions separate for garnish later on. - Stir-Fry Time:
Heat 2 tablespoons of oil in a large wok or skillet over medium heat. Once the oil is hot, toss in your minced garlic and ginger. Sauté for about a minute until they start to smell absolutely delicious. Then, add the chopped veggies (except the spring onion greens). Stir-fry for about 3-4 minutes until the veggies start to soften up but still have a nice crunch to them. - Cook the Chicken:
Slide the veggies over to one side of the wok and add your marinated chicken to the empty side. Let it cook undisturbed for a minute or two to get a nice sear on it. Then stir everything together, cooking the chicken until it’s golden brown and cooked through — about 4-5 minutes. - Make the Sauce:
While the chicken is cooking, mix together all the ingredients for the stir fry sauce in a small bowl — light soy sauce, dark soy sauce, Worcestershire, sriracha, vinegar, hoisin, brown sugar, black pepper, and water. Once the chicken is done, pour this sauce over everything in the wok. Stir it all together so the chicken and veggies are coated in that flavorful goodness. - Add the Noodles:
Finally, it’s time to bring in the noodles. Add them to the wok and use tongs or a large spoon to toss everything together. Make sure the noodles are evenly coated with the sauce and mixed well with the chicken and veggies. - Serve and Enjoy:
Garnish with the spring onion greens and serve immediately. Trust me, this dish is best when it’s hot and fresh!
Expert Tips and Tricks
You know I’m always looking out for you, so here are a few pro tips to make sure your Chicken Ramen Stir Fry is on point every time:
- Don’t Overcook the Noodles: Ramen noodles cook super fast, so keep an eye on them. Overcooked noodles will make your stir fry mushy, and we don’t want that.
- Marinate the Chicken: Even if you’re in a rush, try to marinate the chicken for at least 10 minutes. It makes a big difference in flavor and tenderness.
- High Heat for Stir-Frying: Stir-frying is all about that quick, high heat. Make sure your wok or pan is hot before adding your ingredients, so you get that perfect sear and caramelization.
- Add More Sauce If Needed: Depending on your preference, you might want to add a little extra soy sauce, hoisin, or sriracha to suit your taste. Don’t be afraid to adjust the flavors to your liking.
15 Variations to Keep It Fresh
You know I love a dish that can switch things up, and this Chicken Ramen Stir Fry is one of those meals where the possibilities are endless. Here are 15 variations to try out:
- Spicy Chicken Ramen Stir Fry: Add more sriracha or toss in some chili flakes for extra heat.
- Vegetarian Ramen Stir Fry: Skip the chicken and load up on more veggies like snap peas, zucchini, or bok choy.
- Beef Ramen Stir Fry: Swap the chicken for thinly sliced beef — skirt steak works great.
- Shrimp Ramen Stir Fry: Use shrimp instead of chicken for a seafood twist.
- Pork Ramen Stir Fry: Use sliced pork tenderloin or ground pork for a hearty option.
- Tofu Ramen Stir Fry: For a plant-based option, use tofu. Make sure to press it well and stir fry until crispy.
- Egg Ramen Stir Fry: Scramble an egg and toss it in at the end for a richer texture.
- Peanut Ramen Stir Fry: Add a tablespoon of peanut butter to the sauce for a creamy, nutty flavor.
- Lemon Garlic Ramen Stir Fry: Add a squeeze of lemon juice and some extra garlic for a bright and zesty kick.
- Sesame Ramen Stir Fry: Sprinkle in some toasted sesame seeds or add a drizzle of sesame oil at the end for extra flavor.
- Kimchi Ramen Stir Fry: Toss in some chopped kimchi for a tangy, spicy twist.
- Teriyaki Ramen Stir Fry: Swap out the stir fry sauce for a homemade or store-bought teriyaki sauce.
- Thai-Inspired Ramen Stir Fry: Add a splash of coconut milk and a squeeze of lime juice for a Thai-inspired version.
- Miso Ramen Stir Fry: Add a spoonful of miso paste to the sauce for a deep, umami flavor.
- Crunchy Ramen Stir Fry: Top your stir fry with some crushed peanuts or cashews for an added crunch.
What to Serve with Chicken Ramen Stir Fry
Now that you’ve got this tasty stir fry, you might be wondering what to serve alongside it. Here are 15 options that pair perfectly with this dish:
- Steamed White Rice
- Fried Rice
- Gyoza (Japanese Dumplings)
- Egg Rolls
- Spring Rolls
- Miso Soup
- Cucumber Salad
- Edamame
- Kimchi
- Pickled Vegetables
- Stir-Fried Bok Choy
- Garlic Green Beans
- Steamed Dumplings
- Spicy Cucumber Salad
- Crispy Wonton Chips
Storage Tips
If you’ve got leftovers (which I doubt, because this stuff goes fast), here’s how you can store your Chicken Ramen Stir Fry:
- Refrigerator: Store in an airtight container for up to 3 days. To reheat, just pop it in the microwave or heat it up in a skillet over medium heat.
- Freezer: You can also freeze the stir fry for up to 2 months. Just be aware that the noodles might lose a bit of their texture once frozen. To reheat, let it thaw overnight in the fridge, then warm it up in a pan.
How Much Chicken Ramen Should I Make for Family Gatherings?
For a family gathering, I’d recommend doubling or even tripling this recipe, depending on how many people you’re feeding. One pan of this Chicken Ramen Stir Fry will comfortably feed 4-5 people, but if you’re having a big crowd, you’ll want to make sure everyone gets their fill. A good rule of thumb is about 1 to 1.5 cups of stir fry per person, so adjust your quantities accordingly.
How Far in Advance Can I Make Chicken Ramen Stir Fry?
You can make this stir fry up to 1-2 days in advance, but I recommend keeping the noodles and the stir fry separate if you’re going to make it ahead of time. This way, you can avoid the noodles getting soggy. When you’re ready to serve, just heat up the stir fry and toss it with the cooked noodles right before serving.
Chicken Ramen Stir Fry Recipe: Your Ultimate Guide to Flavorful and Easy Comfort Food
For the Stir Fry Sauce:
For the Chicken:
Additional Ingredients:
Instructions
- First things first, bring a pot of water to a boil and toss in the ramen or instant noodles. Cook them for just 1-2 minutes — you don’t want to overdo it, or they’ll get too soft. Drain the noodles and rinse them under cold water to stop the cooking process. Toss them with a teaspoon of oil to keep them from sticking, then set aside.
- While your noodles are cooling off, it’s time to get that chicken ready. In a bowl, combine your chicken pieces with salt, black pepper, cornstarch, and soy sauce. Stir well so every piece is coated with that flavorful marinade. Let it hang out for a few minutes while you prep the rest of your ingredients.
- Go ahead and chop up your veggies — the red and green bell peppers, onion, broccoli, mushrooms, carrot sticks, and spring onion whites. Keep the greens of the spring onions separate for garnish later on.
- Heat 2 tablespoons of oil in a large wok or skillet over medium heat. Once the oil is hot, toss in your minced garlic and ginger. Sauté for about a minute until they start to smell absolutely delicious. Then, add the chopped veggies (except the spring onion greens). Stir-fry for about 3-4 minutes until the veggies start to soften up but still have a nice crunch to them.
- Slide the veggies over to one side of the wok and add your marinated chicken to the empty side. Let it cook undisturbed for a minute or two to get a nice sear on it. Then stir everything together, cooking the chicken until it’s golden brown and cooked through — about 4-5 minutes.
- While the chicken is cooking, mix together all the ingredients for the stir fry sauce in a small bowl — light soy sauce, dark soy sauce, Worcestershire, sriracha, vinegar, hoisin, brown sugar, black pepper, and water. Once the chicken is done, pour this sauce over everything in the wok. Stir it all together so the chicken and veggies are coated in that flavorful goodness.
- Finally, it’s time to bring in the noodles. Add them to the wok and use tongs or a large spoon to toss everything together. Make sure the noodles are evenly coated with the sauce and mixed well with the chicken and veggies.
- Garnish with the spring onion greens and serve immediately. Trust me, this dish is best when it’s hot and fresh!
