There’s something undeniably satisfying about a sizzling stir fry packed with flavor and ready in under 30 minutes. This Chicken Ramen Stir Fry is my go-to solution when I want something bold, fast, and deeply comforting. Inspired by Japanese street-style cooking, it brings together the satisfying chew of ramen noodles, tender chicken, and crisp vegetables in a spicy, savory sauce that clings to every bite.
Whether you’re whipping up a quick dinner after work or treating yourself on a weekend, this recipe will hit every flavor note you crave—salty, sweet, spicy, and umami-rich.
Why You’ll Love This Chicken Ramen Stir Fry
- Quick and easy – dinner in under 30 minutes
- Customizable with your favorite veggies or proteins
- One-pan meal = easy cleanup
- Bold, spicy, and savory flavors
- A hit with kids and adults alike
Ingredients
Stir Fry:
- 9 ounces ramen noodles
- 2 tablespoons unsalted butter
- 2 chicken breasts, thinly sliced
- ½ teaspoon black pepper (or to taste)
- 1 red bell pepper, sliced
- 4 garlic cloves, minced
- 2 cups napa cabbage, shredded
- ½ cup green onion, sliced
- Sesame seeds (optional, for garnish)
Stir Fry Sauce:
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon sesame oil
Step-by-Step Instructions
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Step 1: Cook the Ramen
Bring a pot of water to a boil and cook the ramen noodles according to package instructions. Reserve 1 cup of cooking water before draining. Set noodles aside.
Step 2: Make the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, sriracha, honey, and sesame oil until smooth. Set aside.
Tip: Adjust sriracha for heat preference—use 1 tablespoon for mild, or more for extra spice.
Step 3: Sauté the Chicken
Heat the butter in a large skillet or wok over medium heat. Add the thinly sliced chicken, season with pepper, and sauté until golden and fully cooked—about 6–7 minutes. Flip and brown both sides evenly.
Step 4: Add Veggies
Add the sliced red bell pepper and sauté for 2–3 minutes until it softens slightly. Stir in the garlic and cook for 1 more minute, letting it release its aroma.
Add the shredded napa cabbage and cook for 2 more minutes until wilted and lightly browned.
Step 5: Combine Noodles and Sauce
Add the cooked ramen noodles to the pan along with the prepared sauce. Pour in a little reserved cooking water to help loosen the mixture and ensure everything gets coated evenly.
Toss well to combine, and cook for another 2–3 minutes, letting the noodles absorb the sauce.
Step 6: Finish and Garnish
Stir in the sliced green onion, then turn off the heat. Sprinkle with sesame seeds if desired, and serve immediately.
Variations & Customization
This recipe is super versatile! Try some of these swaps and add-ins:
- Protein Alternatives: Use shrimp, beef, pork, tofu, or tempeh
- Vegetables: Add mushrooms, snap peas, carrots, or bok choy
- Noodles: Swap in udon, soba, or rice noodles
- Garnish: Add a squeeze of lime, chili flakes, or a drizzle of hoisin
Tips for Perfect Stir Fry
- High heat = quick cook: Stir fries are best cooked hot and fast.
- Prep everything before you start: This dish moves quickly—have all your ingredients ready.
- Don’t overcook noodles: Slightly undercook them before adding to the skillet so they stay firm.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet with a splash of water or microwave until hot.
- Not ideal for freezing due to the texture of the noodles.
Final Thoughts
This Chicken Ramen Stir Fry is exactly the kind of weeknight recipe that brings flavor without the fuss. It’s loaded with vibrant veggies, juicy chicken, and crave-worthy noodles—all coated in a rich, spicy sauce that tastes like it came from your favorite takeout spot.
Whether you’re new to stir frying or a seasoned pro, this dish delivers a knockout meal with minimal effort. Let me know how you customize yours!
Chicken Ramen Stir Fry
Ingredients
Stir Fry:
- 9 ounces ramen noodles
- 2 tablespoons unsalted butter
- 2 chicken breasts thinly sliced
- ½ teaspoon black pepper or to taste
- 1 red bell pepper sliced
- 4 garlic cloves minced
- 2 cups napa cabbage shredded
- ½ cup green onion sliced
- Sesame seeds optional, for garnish
Stir Fry Sauce:
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon sesame oil
Instructions
Step 1: Cook the Ramen
- Bring a pot of water to a boil and cook the ramen noodles according to package instructions. Reserve 1 cup of cooking water before draining. Set noodles aside.
Step 2: Make the Sauce
- In a small bowl, whisk together the soy sauce, oyster sauce, sriracha, honey, and sesame oil until smooth. Set aside.
Tip: Adjust sriracha for heat preference—use 1 tablespoon for mild, or more for extra spice.
Step 3: Sauté the Chicken
- Heat the butter in a large skillet or wok over medium heat. Add the thinly sliced chicken, season with pepper, and sauté until golden and fully cooked—about 6–7 minutes. Flip and brown both sides evenly.
Step 4: Add Veggies
- Add the sliced red bell pepper and sauté for 2–3 minutes until it softens slightly. Stir in the garlic and cook for 1 more minute, letting it release its aroma.
- Add the shredded napa cabbage and cook for 2 more minutes until wilted and lightly browned.
Step 5: Combine Noodles and Sauce
- Add the cooked ramen noodles to the pan along with the prepared sauce. Pour in a little reserved cooking water to help loosen the mixture and ensure everything gets coated evenly.
- Toss well to combine, and cook for another 2–3 minutes, letting the noodles absorb the sauce.
Step 6: Finish and Garnish
- Stir in the sliced green onion, then turn off the heat. Sprinkle with sesame seeds if desired, and serve immediately.
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