Easy Chicken Ramen Stir Fry

This Easy Chicken Ramen Stir Fry is the ultimate upgrade to your basic instant ramen package, transforming it into a complete, flavorful, and satisfying meal in just 15 minutes. This one-pan wonder features tender chicken pieces, crisp-tender vegetables, and chewy ramen noodles, all tossed in a simple, savory, and slightly sweet stir-fry sauce. It’s the perfect quick and easy dinner for a busy weeknight.

Forget the seasoning packet—this recipe uses pantry staples like soy sauce, sesame oil, and garlic to create a delicious sauce that coats every noodle. It’s a budget-friendly, customizable, and incredibly fast way to get a delicious dinner on the table.

Save

Why You’ll Love This Recipe

• 15-Minute Meal: A complete, flavorful dinner that’s ready faster than takeout.
• One-Pan Wonder: Everything cooks together in a single skillet for minimal cleanup.
• Budget-Friendly: Uses inexpensive instant ramen noodles as a base.
• Better Than Instant: Elevates basic ramen into a delicious, satisfying stir-fry.

Ingredients

• 2 packages Instant Ramen Noodles (discard seasoning packets)
• 1 lb Boneless, Skinless Chicken Breasts or Thighs, thinly sliced
• 1 tablespoon Olive Oil or Sesame Oil
• 1 Red Bell Pepper, thinly sliced
• 1 Carrot, shredded or julienned
• 4 cups Coleslaw Mix or shredded cabbage
• 3 cloves Garlic, minced
• 1 tablespoon Fresh Ginger, grated
• For the Stir-Fry Sauce:
  • 1/4 cup Low-Sodium Soy Sauce
  • 2 tablespoons Honey or Brown Sugar
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Toasted Sesame Oil
  • 1 teaspoon Cornstarch
  • Optional: 1 teaspoon Sriracha for heat
• For Garnish: Sliced green onions, toasted sesame seeds

Step-by-Step Instructions

1. Cook Ramen: Cook the ramen noodles according to package directions, but only for about 2 minutes until just tender (slightly undercooked). Drain immediately and rinse with cold water to stop the cooking. Set aside.
2. Make the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and sriracha (if using).
3. Cook Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook until golden brown and cooked through, about 5-7 minutes.
4. Stir-Fry Vegetables: Add the sliced bell pepper and shredded carrot to the skillet with the chicken. Cook for 2-3 minutes until slightly softened. Add the coleslaw mix, minced garlic, and grated ginger. Cook for another 2 minutes until the cabbage starts to wilt.
5. Combine: Pour the stir-fry sauce over the chicken and vegetables. Add the cooked ramen noodles to the skillet. Toss everything together quickly until the sauce thickens slightly and coats the noodles and chicken.
6. Serve: Serve immediately, garnished with sliced green onions and toasted sesame seeds.

Tips & Variations

• Pro Tip: Rinsing the cooked ramen noodles with cold water prevents them from sticking together and stops the cooking process, ensuring they don’t get mushy in the stir-fry.
• Add an Egg: Push the stir-fry to one side of the pan, crack an egg into the empty space, scramble it quickly, and then toss it into the rest of the dish.
• Different Protein: Thinly sliced beef, shrimp, or baked tofu would all be delicious in this stir-fry.
• Use Any Veggies: This is a great clean-out-the-fridge meal. Add broccoli florets, snow peas, mushrooms, or any other vegetables you have on hand.

Save

Frequently Asked Questions (FAQ)

• Can I use fresh ramen noodles?
  • Absolutely. Cook them according to package directions and add them in step 5.
• How do I store leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or soy sauce if needed, or in the microwave.
• Can I make this gluten-free?
  • Yes. Use gluten-free ramen noodles (often made from rice) and substitute the soy sauce with tamari or coconut aminos.

Serving Suggestions

• This Chicken Ramen Stir Fry is a perfect, complete one-bowl meal. Serve it hot right from the skillet, topped with plenty of fresh green onions and sesame seeds for extra flavor and texture.

Save

Easy Chicken Ramen Stir Fry

This Easy Chicken Ramen Stir Fry is a 25-minute weeknight dinner made with instant ramen noodles (minus the seasoning packet), savory ground chicken, colorful bell peppers, and a quick homemade sauce. Sweet, salty, and full of umami flavor — a fast, satisfying meal the whole family will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American, Asian-inspired

Calories: 615

Ingredients Equipment Method Notes

Ingredients

  

• 1/3 cup soy sauce (low-sodium if desired)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger or ginger paste
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha (or to taste)
• 2 teaspoons olive oil
• 1 lb ground chicken
• 1 14-ounce package coleslaw mix
• 2 bell peppers, thinly sliced (red, orange, or yellow)
• 1/4 cup pasta cooking water
• 3 packages instant ramen noodles (seasoning discarded, 3oz each)
• sliced green onion
• hot sauce
• sesame seeds

Equipment

• Large skillet or wok
• Medium mixing bowl
• Whisk
• Tongs
• large pot
• colander

Method

 

1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and Sriracha. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook for 7–8 minutes, breaking it up as it cooks, until no longer pink.
3. Pour the prepared sauce over the chicken and stir to coat. Add sliced bell peppers and coleslaw mix. Cover and cook for 2–3 minutes, until the vegetables soften slightly.
4. Meanwhile, bring a large pot of water to boil. Add ramen noodles and cook according to package directions (usually 3 minutes). Reserve 1/4 cup of cooking water, then drain.
5. Add the cooked noodles and reserved cooking water to the skillet. Toss with tongs until everything is evenly coated in sauce. Serve immediately topped with green onions, sesame seeds, and a drizzle of hot sauce if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave with a splash of water.
Meal Prep Tip: Cook the sauce and ground chicken ahead of time and refrigerate separately from the noodles until ready to toss together.
Variation: Swap ground chicken for turkey, pork, or tofu for a meatless version!