Dinner

Chicken Ramen Stir Fry Recipe

BySana Jeannette March 19, 2026March 19, 2026

Introduction

This Chicken Ramen Stir Fry is a quick and flavorful dish perfect for busy weeknights. With tender chicken, crisp vegetables, and savory sauce, it brings the comfort of ramen in a fresh, stir-fried way.

A white plate holds a serving of stir-fried noodles as the base layer, showing glossy, slightly curled brown noodles. Mixed within are small pieces of cooked chicken with a light golden-brown sear. There are few bright red sliced vegetables, such as bell peppers, and large green snow pea pods scattered on top. Fresh chopped green onions are sprinkled generously over the entire dish and a few pieces fall off onto the white marbled texture surface around the plate. The dish looks colorful with shiny textures and fresh green toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packages (6 oz each) ramen noodles, seasoning packets discarded
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tbsp vegetable oil
1 red bell pepper, sliced

1 cup snap peas
1 carrot, julienned

3 cloves garlic, minced
1 tbsp ginger, minced
3 green onions, sliced (white and green parts separated)

1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil

1 tsp sugar
1/4 tsp white pepper

Instructions

Step 1: Bring a pot of water to boil for the ramen noodles.

Step 2: While the water heats, prepare the sauce by mixing soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
Step 3: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken pieces and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
Step 4: In the same pan, add the remaining tablespoon of oil. Stir-fry bell pepper, snap peas, and carrot for 2-3 minutes until crisp-tender.

Step 5: Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds until fragrant.
Step 6: Meanwhile, cook the ramen noodles in the boiling water for 2 minutes, slightly undercooked. Drain well.
Step 7: Add the cooked chicken back to the pan with the vegetables. Toss in the cooked ramen noodles and sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through.

Step 8: Garnish with the green parts of the sliced green onions and serve hot.

Tips & Variations

For more heat, add a teaspoon of chili garlic sauce to the sauce mix.
Swap chicken thighs for shrimp or tofu to suit your preference.

Use fresh ramen noodles if available for an even better texture.
Add sliced mushrooms or bok choy for extra vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

A close-up of a fork lifting a tangled bunch of glossy, golden-brown noodles mixed with small pieces of cooked reddish-orange vegetables and bits of tender brown meat; the background shows more noodles and green chopped scallions scattered around, all on a white plate sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute ramen noodles with udon, soba, or even spaghetti if needed. Just adjust cooking times accordingly.

How can I make this dish vegetarian?

Replace the chicken with firm tofu or tempeh and use vegetarian oyster sauce or substitute it with hoisin sauce to keep the rich flavor.

Sana Jeannette