Craving takeout but want something healthier and faster at home? This Quick & Tasty Chicken Ramen Stir Fry is your new go-to! It combines juicy chicken, crunchy veggies, and springy ramen noodles tossed in a sweet, savory, and slightly spicy sauce. It’s the perfect weeknight dinner that takes less than 30 minutes from start to finish and tastes like it came straight from your favorite Asian bistro.
🥢 Why You’ll Love This Chicken Ramen Stir Fry
This dish is comfort food with a twist — fast, flavorful, and packed with protein and vegetables. Whether you’re feeding the family or meal prepping for the week, this ramen stir fry is sure to satisfy.
✅ Quick & Easy – Ready in under 30 minutes
✅ Family-Friendly – Mild spice level with tons of flavor
✅ Better Than Takeout – Healthier, fresher, and more budget-friendly
✅ Versatile – Customize with your favorite vegetables or protein
🛒 Ingredients (Serves 4)
For the stir fry:
- 400g boneless skinless chicken breast or thighs, thinly sliced
- 200g ramen noodles (2 blocks, instant or fresh)
- 1 tbsp vegetable oil (15ml)
- 1 red bell pepper, sliced (120g)
- 1 cup shredded carrots (100g)
- 100g broccoli florets
- 2 spring onions, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated (5g)
For the sauce:
- 3 tbsp low sodium soy sauce (45ml)
- 2 tbsp oyster sauce (30ml)
- 1 tbsp honey (20g)
- 1 tbsp sriracha or chili garlic sauce (optional – adjust to taste)
- 2 tsp sesame oil (10ml)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
🔪 Instructions
Step 1: Cook the Ramen
- Bring a pot of water to a boil and cook the ramen noodles according to package instructions (usually 3 minutes).
- Drain and rinse with cold water to stop cooking. Toss with a bit of sesame oil to prevent sticking. Set aside.
Step 2: Make the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, honey, sriracha (if using), sesame oil, and the cornstarch slurry.
- Set the sauce aside. This will be the flavorful glaze that ties everything together.
Step 3: Cook the Chicken
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken slices and sauté for 4–5 minutes until browned and cooked through. Remove and set aside.
Step 4: Sauté the Veggies
- In the same pan, add garlic, ginger, and chopped vegetables (bell pepper, carrots, broccoli).
- Stir-fry for 3–4 minutes until tender-crisp. You still want the veggies to have a little bite.
Step 5: Combine and Stir Fry
- Return the cooked chicken to the skillet.
- Add the cooked ramen noodles and pour in the sauce.
- Toss everything together for 2–3 minutes until the sauce thickens and coats all ingredients evenly.
Step 6: Serve
- Garnish with chopped spring onions and sesame seeds if desired.
- Serve hot and enjoy this better-than-takeout meal in the comfort of your own home.
📊 Nutrition Information (Per Serving – Based on 4 servings)
- Calories: 440 kcal
- Protein: 36g
- Carbohydrates: 38g
- Fat: 17g
- Sugar: 8g
- Fiber: 3g
- Sodium: 940mg
👨🍳 Tips & Tricks
- Use Fresh Ramen if Available: Fresh noodles have the best texture, but instant works fine too — just toss the seasoning packets.
- Customize the Veggies: Snow peas, mushrooms, zucchini, or even shredded cabbage work beautifully.
- Spice Level: Not a fan of spice? Omit the sriracha. Love heat? Add chili flakes or more hot sauce.
- Meal Prep Friendly: This dish reheats well, making it perfect for lunch the next day.
🧡 A Personal Note for Your Readers
This Chicken Ramen Stir Fry has become a favorite in my kitchen because it’s fast, filling, and always hits the spot. Whether you’re a college student on a budget or a busy parent looking to avoid another night of takeout, this recipe is a game-changer. Plus, it’s so flexible — once you master the base, you can remix it endlessly. Think of it as your blank canvas for stir-fry greatness.
