Name: Chicken Ramen Stir Fry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Asian
Ingredients: 3 tablespoons regular soy sauce; 3 tablespoons dark soy sauce; 3 tablespoons hoisin sauce; 1 tablespoon oyster sauce; 1 tablespoon rice wine vinegar; 2 teaspoons sriracha; ¼ teaspoon white ground pepper; 3 packages (3 oz each) instant ramen noodles (discard seasoning packets); 1 lb boneless, skinless chicken breast, diced; 3 tablespoons vegetable oil (1 Tbsp + 2 Tbsp); 1 cup diced red bell pepper (about 1 medium); 1 cup sliced white button mushrooms; ½ cup diced sweet yellow onion; 1 cup broccoli florets, bite-sized; 1 tablespoon minced garlic; 1 tablespoon grated fresh ginger; Optional garnishes: thinly sliced green onions, toasted sesame seeds

A quick and flavorful stir-fry featuring tender chicken, crisp veggies, and ramen noodles coated in a rich, savory sauce. Chicken Ramen Stir Fry

Why You’ll Love This Recipe

I adore how this dish comes together in under an hour using simple pantry ingredients. The combination of soy, hoisin, and oyster sauce gives it a deep umami flavor, while fresh ginger and garlic brighten everything up. Plus, ramen noodles make it fun, filling, and perfect for a weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sauce

3 tablespoons regular soy sauce
3 tablespoons dark soy sauce
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons sriracha
¼ teaspoon white ground pepper

For the chicken & noodles

3 packages (3 oz each) instant ramen noodles (discard seasoning packets)
1 lb boneless, skinless chicken breast, diced
3 tablespoons vegetable oil (1 Tbsp + 2 Tbsp)

For the vegetables

1 cup diced red bell pepper (about 1 medium)
1 cup sliced white button mushrooms
½ cup diced sweet yellow onion
1 cup broccoli florets, bite-sized
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
Optional garnishes: thinly sliced green onions, toasted sesame seeds

directions

I whisk all sauce ingredients together in a bowl and set it aside.
I boil 6 cups of water in a saucepan, cook the ramen for 1–2 minutes until soft, then drain and rinse under cold water.
I heat 1 tablespoon oil in a skillet over medium-high heat, cook the diced chicken for 4–5 minutes until done, then set it aside.
I add the remaining 2 tablespoons oil and sauté the peppers, mushrooms, and onions for 2–3 minutes until slightly tender.
I add the broccoli and cook it just until it turns a vibrant green.
I stir in garlic and ginger, cooking for about 1 minute.
I return the chicken to the skillet and turn off the heat.
I add the noodles and pour in the sauce, tossing everything together until well-coated.
I serve it hot, garnished with green onions and sesame seeds if desired.

Servings and timing

Servings: 6
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes

Variations

I swap the red bell pepper for yellow or green when I want a different color.
I replace chicken with thighs or tofu for a different protein or vegetarian version.
I add extra veggies like snow peas, bok choy, or bean sprouts to bulk it up.
I make it spicier by increasing sriracha or adding chili oil.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. To reheat, I warm it on the stove or in the microwave, adding a splash of water or broth to loosen it up if needed.

FAQs

Can I make this vegetarian?

Yes! I often swap the chicken for firm tofu. It absorbs the savory sauce beautifully and keeps the dish protein-packed.

Do I have to use instant ramen?

No—but instant noodles are perfect since they cook quickly. If I use other noodles, I just adjust cooking time. Fresh ramen or stir-fry noodles work too.

Can I adjust the spice level?

Absolutely. I adjust sriracha to suit my taste, and sometimes add hot sauce or chili flakes for extra heat.

Will it freeze well?

Yes, it freezes well for up to 3 months. I let it cool completely before freezing, then reheat directly from frozen on the stove.

What can I serve alongside it?

I serve it as a complete meal, but it goes nicely with an Asian cucumber salad, miso soup, or steamed dumplings on the side.

Conclusion

This chicken ramen stir fry is one of my go-to meals when I want something quick, satisfying, and full of flavor. It’s easy to customize with whatever ingredients I have on hand, and always feels like a treat. I hope it becomes a favorite on your table too!