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Delicious Chicken Ramen Stir-Fry Your New Favorite Weeknight Dinner

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Learn how to make delicious Chicken Ramen Stir-Fry. Easy recipe with step-by-step instructions.

Ingredients

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Of course, I like to keep things straightforward, just like my grandma did. Here’s what you’ll need to whip up this delicious stir-fry — no fancy ingredients required:

  • 2 packs of ramen noodles (preferably instant, but discard the seasoning packet)
  • 2 boneless, skinless chicken breasts (about 1 pound), sliced into thin strips
  • 2 tablespoons vegetable oil (or sesame oil for extra flavor)
  • 3 cloves garlic, minced
  • 1 small onion, sliced
  • 1 cup sliced bell peppers (any color you like)
  • 1 cup snap peas or snow peas
  • 2 carrots, julienned or sliced thin
  • 3 green onions, sliced (for garnish)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional, but adds depth)
  • 1 teaspoon sesame oil (for flavor and aroma)
  • 1 teaspoon rice vinegar (adds a subtle tang)
  • Sesame seeds (for garnish, optional)

For substitutions, you can swap out the vegetables based on what you have in your fridge. Broccoli florets, mushrooms, or even shredded cabbage work beautifully. If you’re vegetarian, replace the chicken with firm tofu, cubed and sautéed until golden. I’ve also experimented with gluten-free ramen or soba noodles — just keep an eye on cooking times to avoid overdoing them.

Instructions

  1. Bring a large pot of water to a boil. Add the ramen noodles and cook according to package instructions, usually about 3-4 minutes. Drain and set aside, tossing with a little sesame oil if desired to prevent sticking.
  2. While the noodles are cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the sliced chicken. Cook, stirring frequently, until the chicken is browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of oil. When shimmering, add the minced garlic and sliced onion. Sauté for about 1-2 minutes until fragrant and onions start to soften.
  4. Add the sliced bell peppers, carrots, and snap peas. Stir-fry for another 3-4 minutes until vegetables are tender but still crisp. I love the crunch of fresh vegetables, and I always tell myself that’s how grandma would want it — vibrant and just cooked.
  5. Return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce (if using), rice vinegar, and sesame oil. Toss everything together so the flavors meld and the chicken gets coated in the sauce. Cook for another 2 minutes, allowing the flavors to deepen.
  6. Add the drained noodles to the skillet. Gently toss to combine everything evenly. Let it cook for another minute so the noodles soak up some of that tasty sauce.
  7. Remove from heat. Garnish with sliced green onions and a sprinkle of sesame seeds if desired. Serve hot, straight from the skillet for a rustic, homey feel.

One tip I always keep in mind — don’t overcook the noodles! I like mine just tender but still with a little bite. And if I want to add a little extra flavor, I sometimes drizzle a tiny bit of chili oil for some heat or squeeze fresh lime over the top. Cooking is my way of sharing love, and I hope you feel that warmth in every bite of this Chicken Ramen Stir-Fry.

Find it online: https://artofeasycooking.com/chicken-ramen-stir-fry/