Chicken Ramen Stir Fry transforms humble ramen noodles into a vibrant, flavor-packed dinner. With tender slices of chicken, fresh vegetables, and a bold, savory sauce, this dish is quick enough for busy weeknights yet exciting enough to impress.
This recipe blends soy, oyster, sesame oil, honey, and sriracha for a sauce that’s equal parts salty, sweet, nutty, and spicy. Tossed with ramen and crisp veggies, it’s an irresistible one-pan wonder that will become a regular in your meal rotation.
Why You’ll Love This Chicken Ramen Stir Fry
Chicken Ramen Stir Fry is fast, colorful, and loaded with flavor. The sauce strikes the perfect balance of savory, sweet, and spicy, while ramen noodles soak it up beautifully. Crisp vegetables and tender chicken make it as wholesome as it is delicious.
Best of all, it comes together in one pan in under 30 minutes, making it perfect for busy schedules. This recipe turns pantry staples and fresh veggies into a satisfying dish that will keep you coming back for more.
Ingredients
Main Ingredients
- 9 ounces ramen noodles
- 2 tablespoons unsalted butter
- 2 chicken breasts, sliced thin
- ½ teaspoon black pepper (or to taste)
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 2 cups napa cabbage, shredded
- ½ cup green onion, sliced
- Sesame seeds (optional, for garnish)
Sauce
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 2 tablespoons sriracha
Step-by-Step Method
Step 1: Cook the ramen noodles
Bring a pot of water to boil. Add ramen noodles and cook according to package instructions, usually 3–4 minutes. Drain and set aside, tossing lightly with a little sesame oil to prevent sticking.
Step 2: Prepare the sauce
In a small mixing bowl, whisk together soy sauce, sesame oil, oyster sauce, honey, and sriracha until well combined. Adjust honey or sriracha to match your preference for sweetness or heat.
Step 3: Cook the chicken
Heat a large wok or skillet over medium-high heat. Melt the butter, then add sliced chicken breasts. Season with black pepper and cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside.
Step 4: Stir fry the vegetables
In the same wok, add sliced red bell pepper and minced garlic. Sauté for 2 minutes until the pepper softens slightly. Add shredded napa cabbage and continue cooking for another 2–3 minutes until just wilted.
Step 5: Combine everything
Return the cooked chicken to the wok along with the drained ramen noodles. Pour the prepared sauce over the top. Toss everything together for 2–3 minutes until the noodles are coated and warmed through.
Step 6: Garnish and serve
Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve hot straight from the wok.
Expert Tips for Success
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Prep ahead: Slice the chicken and vegetables before starting to speed up cooking time.
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Noodle texture: Avoid overcooking ramen they should stay springy when tossed with sauce.
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Butter choice: Unsalted butter lets you control the sodium in balance with the soy sauce.
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Non-stick tip: Toss noodles in a little oil after draining to keep them from clumping.
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Spice control: Adjust sriracha depending on your heat preference start with 1 tablespoon for milder flavor.
Tasty Variations to Try
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Vegetable boost: Add carrots, snap peas, or broccoli for more crunch and color.
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Peanut twist: Stir in 2 tablespoons peanut butter with the sauce for a creamy, nutty addition.
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Teriyaki style: Swap sriracha for teriyaki sauce for a sweeter, milder stir fry.
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Shrimp swap: Replace chicken with shrimp or tofu for a different protein.
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Greens upgrade: Mix in bok choy or spinach at the last minute for extra nutrients.
Serving Ideas
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Weeknight dinner: Serve with a side of cucumber salad or steamed edamame.
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On-the-go lunch: Pack into microwavable containers for easy reheating.
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Party platter: Serve in a large wok for guests to serve themselves.
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With sides: Pair with crispy spring rolls or potstickers for a complete Asian-inspired meal.
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Light dinner: Serve with miso soup for a balanced, quick meal.
Frequently Asked Questions
Can I use instant ramen?
Yes. Discard the seasoning packet and cook the noodles according to instructions before tossing with the stir fry sauce.
Can I make this gluten-free?
Yes. Use gluten-free soy sauce (tamari) and gluten-free oyster sauce, and choose rice noodles instead of wheat ramen.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or broth to loosen the sauce.
Can I make it less spicy?
Absolutely. Reduce or omit sriracha and increase honey for a sweeter profile.
Does it work for meal prep?
Yes store portions in containers and garnish with fresh green onions after reheating to keep them crisp.
Chicken Ramen Stir Fry
- Total Time: 25
- Yield: 4 servings 1x
Description
Pantry-friendly ramen noodles tossed with tender chicken, crisp vegetables, and a bold savory-sweet sauce of soy, oyster, sesame oil, honey, and sriracha. Quick, colorful, and satisfying weeknight dinner.
Ingredients
- 9 oz ramen noodles
- 2 tbsp unsalted butter
- 2 chicken breasts, sliced thin
- ½ tsp 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 garnish
Sauce
¼ cup soy sauce
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp honey
2 tbsp sriracha
Instructions
- Boil ramen noodles 3–4 minutes until just tender. Drain and toss with sesame oil to prevent sticking.
- Whisk soy sauce, sesame oil, oyster sauce, honey, and sriracha. Adjust honey or sriracha for sweetness and heat.
- Heat wok/skillet over medium-high. Melt butter, add chicken, season with pepper. Cook 4–5 minutes until golden and cooked through. Remove.
- Sauté bell pepper and garlic 2 minutes. Add napa cabbage and cook 2–3 minutes until wilted.
- Return chicken and noodles to pan. Pour sauce over and toss 2–3 minutes until coated and heated.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
Prep chicken and vegetables ahead for quick cooking.
Avoid overcooking noodles for best texture.
Toss noodles in oil after draining to prevent clumping.
Adjust sriracha for desired spice level.
Swappable with shrimp, tofu, or other vegetables like broccoli or carrots.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 9g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
Keywords: chicken ramen stir fry, spicy ramen noodles, one pan chicken dinner, quick asian chicken recipe, easy stir fry noodles
