I am absolutely obsessed with this ramen noodle chicken stir fry recipe. I make it at least once a week for my family, and it’s always a hit.
The combination of flavors and textures is just perfect – the savory sauce, the springy noodles, the juicy chicken, and the crunchy vegetables all come together to create a dish that’s both comforting and exciting. I love that it’s so easy to make, too – just throw everything into a pan and stir-fry until it’s all combined.
It’s a great way to get my kids to eat their veggies, too, since they’re hidden among all the other ingredients. I also appreciate how versatile this recipe is – you can customize it to suit your tastes and dietary needs.
For example, if you’re gluten-free, you can swap out the traditional ramen noodles for rice noodles or cauliflower noodles. And if you’re watching your calories, you can use less oil or substitute in some healthier fats like avocado oil or coconut oil.
Ramen Noodle Chicken Stir Fry
4.7 from 1157 votes
A quick and flavorful stir fry featuring tender chicken, crisp vegetables, and chewy ramen noodles tossed in a savory soy-based sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.
1Bring a large pot of water to a boil over high heat.
2Add the ramen noodles and cook for 2 minutes until they are just tender but still firm.
3Drain the noodles and rinse under cold water to stop the cooking process, then set aside.
4In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, brown sugar, and red pepper flakes if using.
5Set the sauce aside.
6Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
7Add the sliced chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally, until golden brown and cooked through with no pink remaining.
8Transfer the chicken to a plate.
9Add the remaining 1 tablespoon of oil to the same skillet over medium-high heat.
10Add the red bell pepper, broccoli florets, and julienned carrots and stir fry for 3 to 4 minutes until the vegetables are tender-crisp and bright in color.
11Return the cooked chicken to the skillet along with the drained ramen noodles.
12Pour the prepared sauce over everything and toss with tongs for 2 to 3 minutes until the noodles are heated through and evenly coated with sauce.
13Remove the skillet from the heat and sprinkle the sliced green onions on top.
For extra crunch, add a handful of cashews or peanuts in the last minute of cooking. To make it spicier, increase the red pepper flakes or add a drizzle of sriracha.
Watch Video Of How Ramen Noodle Chicken Stir Fry Works
This ramen noodle chicken stir fry recipe makes about 6 servings so adjust ingredient quantities according your needs . Store leftovers in an airtight container refrigerate within 2 hours after cooking .
Freeze leftovers once cooled completely ; store in freezer-safe bags or containers ; label date ; use within 3-6 months . When reheating ensure food reaches an internal temperature of 165°F (74°C) .
❓ Frequently Asked Questions About Ramen Noodle Chicken Stir Fry
1. Can I use any type of ramen noodles for this stir fry?
Yes, you can use any brand of instant ramen noodles. Just discard the seasoning packets or save them for another use. The noodles cook quickly and have a great texture for stir frying. If you prefer, you can also use fresh ramen noodles or even lo mein noodles.
2. How do I keep the chicken from getting dry in the stir fry?
The trick is to cook the chicken in batches over high heat and not overcrowd the pan. Cook it until just done, then remove it from the pan. Add it back at the end with the noodles and sauce just to reheat. This keeps the chicken tender and juicy.
3. Can I make this recipe gluten free?
Yes, you can make it gluten free by using gluten free ramen noodles or rice noodles. Replace the soy sauce with tamari or coconut aminos. Check that all other ingredients, like the sesame oil and any added sauces, are certified gluten free.
4. What vegetables work best in this stir fry?
You can use almost any vegetable you like. Bell peppers, broccoli florets, shredded carrots, snap peas, and sliced mushrooms all work well. Just cut them into bite sized pieces so they cook quickly. Add harder vegetables like carrots and broccoli first, then softer ones like bell peppers later.
5. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat with a splash of water or soy sauce to bring back moisture. You can also microwave it, but the noodles may get a little softer. I prefer the skillet method for better texture.
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