I love this recipe because it is easy to make, full of color, and packed with bold flavor. The sauce has the perfect balance of salty, sweet, tangy, and spicy notes, which coats every bite of chicken, noodles, and vegetables. I also like that this dish comes together in one skillet after a quick noodle boil, so cleanup stays simple. It is a great option when I want a hearty homemade meal that can feed the whole table without much fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 tablespoons vegetable oil, divided 1 pound diced boneless skinless chicken breasts 9 ounces instant ramen noodles, flavor packets discarded 1 cup diced red bell pepper 1 cup sliced white button mushrooms ½ cup diced sweet yellow onion 1 cup broccoli florets, broken into bite-size pieces 1 tablespoon fresh minced garlic 1 tablespoon fresh grated ginger 2 thinly sliced green onions, optional for garnish ½ tablespoon toasted sesame seeds, optional for garnish
Directions
I start by making the sauce. In a small mixing bowl, I whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white ground pepper. Then I set the sauce aside so it is ready to go once everything is cooked.
Next, I bring 6 cups of water to a low boil in a saucepan over medium-high heat. I add only the ramen noodles and cook them for 1 to 2 minutes, just until they begin to soften. I drain the noodles and rinse them under cold water to stop the cooking process, then I set them aside.
In a large nonstick skillet over medium-high heat, I add 1 tablespoon of vegetable oil. I cook the diced chicken for 4 to 5 minutes, until it is fully cooked through, then I remove it from the skillet and set it aside.
Keeping the skillet over medium-high heat, I add the remaining 2 tablespoons of oil. I sauté the red bell pepper, mushrooms, and onion for 2 to 3 minutes, until they begin to soften. Then I add the broccoli and cook it just until it turns bright green.
I stir in the minced garlic and grated ginger and cook everything for 1 minute, just until fragrant. After that, I return the cooked chicken to the skillet and stir everything together. I turn off the heat, add the cooked ramen noodles, and pour the sauce over the top.
Using tongs, I toss the noodles, chicken, and vegetables together until everything is evenly coated in the sauce. I finish the dish with sliced green onions and toasted sesame seeds, then I serve it hot.
Servings And Timing
I get 6 servings from this recipe, which makes it a great family dinner or meal prep option for the week. The total time is about 45 minutes, including prep and cooking time.
Variations
I like to switch up the vegetables depending on what I have on hand. Snap peas, shredded carrots, cabbage, or zucchini all work well in this stir fry. When I want a little more heat, I add extra sriracha or a pinch of red pepper flakes to the sauce.
I also enjoy using boneless chicken thighs instead of chicken breasts for a slightly richer flavor. For a vegetarian version, I replace the chicken with tofu and use a vegetarian oyster-style sauce. When I want extra crunch, I top the finished dish with chopped peanuts or cashews.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce as they sit, but the flavor stays delicious.
To reheat, I warm the stir fry in a skillet over medium heat with a small splash of water to loosen the sauce and help the noodles soften again. I can also reheat it in the microwave in short intervals, stirring in between until everything is heated through.
FAQs
Can I Use Other Types Of Noodles?
I can easily swap the instant ramen for rice noodles, udon, lo mein, or even spaghetti in a pinch. I just make sure to cook the noodles until they are just tender before adding them to the skillet.
Can I Make This Recipe Ahead Of Time?
I can prep the sauce, chop the vegetables, and dice the chicken ahead of time to make dinner faster later. I think the dish tastes best freshly made, but it still reheats well for leftovers.
Do I Need To Use Both Regular Soy Sauce And Dark Soy Sauce?
I like using both because the regular soy sauce adds saltiness while the dark soy sauce gives the stir fry a deeper color and richer flavor. If I only have regular soy sauce, I can still make the recipe, but the final dish may look a little lighter.
Can I Make This Dish Less Spicy?
I can reduce or leave out the sriracha if I want a milder flavor. The sauce will still be savory and delicious without much heat.
What Vegetables Work Best In This Stir Fry?
I like vegetables that cook quickly and keep a little texture, such as bell peppers, broccoli, mushrooms, onions, carrots, snow peas, and cabbage. I usually choose a mix that gives the dish color and crunch.
Conclusion
I love how this Chicken Ramen Stir Fry turns everyday ingredients into a quick and satisfying meal. The combination of juicy chicken, tender noodles, crisp vegetables, and bold sauce makes it a recipe I can come back to again and again. It is simple enough for a busy weeknight, but flavorful enough to feel special every time I make it.
The best chicken ramen stir fry recipe for busy nights, loaded with juicy chicken, ramen noodles, broccoli, mushrooms, and bold Asian-inspired flavors.
1 cup broccoli florets, cut into small bite-size pieces
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, thinly sliced (optional garnish)
½ tablespoon toasted sesame seeds (optional garnish)
Instructions
In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white ground pepper. Set aside.
In a 3 to 4-quart saucepan over medium-high heat, bring 6 cups of water to a low boil. Add the ramen noodles and cook for 1 to 2 minutes, just until they begin to soften. Drain and rinse under cold water to stop the cooking. Set aside.
In a 10 to 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil.
Add the diced chicken breast and cook for 4 to 5 minutes, until fully cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 2 tablespoons of vegetable oil to the skillet.
Add the diced red bell pepper, sliced mushrooms, and diced onion. Sauté for 2 to 3 minutes, until slightly tender.
Add the broccoli florets and cook just until they turn bright green.
Stir in the minced garlic and grated ginger, and cook for 1 minute.
Return the cooked chicken to the skillet and stir to combine with the vegetables. Turn off the heat.
Add the cooked ramen noodles to the skillet.
Pour the sauce over the ramen mixture and toss everything together with tongs until evenly coated.
Garnish with sliced green onions and toasted sesame seeds, if desired. Serve hot.
Notes
Do not use the ramen seasoning packets for this recipe.
Slightly undercook the noodles so they do not become too soft when tossed with the sauce.
Cut the vegetables into similar bite-size pieces for even cooking.
Adjust the sriracha to make the dish milder or spicier.
Garnishes are optional but add great flavor and texture.
