Chicken Ramen Stir Fry

This easy chicken ramen stir fry is a budget-friendly dinner made with ramen noodles, chicken breast, and everyday vegetables.

This chicken ramen stir fry is a quick, budget-friendly dinner that comes together using simple grocery store ingredients.

It is a great way to stretch a package of chicken breast with vegetables and pantry staples, making it ideal for busy weeknights when you want something filling without spending much.

Tips for Best Results

• Use kitchen scissors to cut the chicken breast thinly and evenly so it cooks quickly and stays tender. If the chicken is slightly frozen, it is much easier to work with.
• Cook the ramen just until tender, not soft, as it will continue to cook once added to the pan. Rinsing the noodles helps remove excess starch and keeps the stir fry from becoming gummy.
• Make sure the pan is hot before adding the chicken and vegetables. A hot pan helps everything cook quickly and adds better flavour without overcooking.
• If the sauce thickens too much, add a small splash of the reserved noodle water to loosen it and help coat everything evenly.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb sauce as they sit, which is normal.
• To reheat, warm gently in a skillet over medium heat with a splash of water to loosen the sauce. Microwaving also works, though stirring halfway through helps reheat it more evenly.

Ingredients and Substitutions

• Chicken breast: Boneless, skinless chicken thighs can be used instead and are more forgiving if slightly overcooked. You could swap in tofu to make it vegetarian, or even shrimp if you prefer.
• Ramen noodles: Any brand of instant ramen works. Discard the seasoning packets. If needed, use spaghetti or thin egg noodles cooked just until tender. I would recommend using a higher quality ramen though for better results if possible, I typically use Nongshim brand ramen noodles.
• Hoisin sauce: Adds sweetness and depth. If unavailable, use extra soy sauce plus a small pinch of brown sugar.
• Soya sauce: Low-sodium soy sauce works best, but regular soy sauce is fine.
• Oyster sauce: Can be replaced with additional hoisin sauce if preferred.
• Sesame oil: Adds flavour but can be omitted if not on hand.
• Rice vinegar: Apple cider vinegar is a good substitute.
• Mushrooms: Button or cremini mushrooms work well. They can also be skipped if needed.
• Bok choy: Green cabbage or napa cabbage are easy substitutes.
• Red bell pepper: Any colour bell pepper works.
• Snap peas: Snow peas or frozen peas can be used instead or try broccoli.
• Carrot: Pre-shredded carrots work well and save time.
• Garlic and ginger: Fresh is best, but jarred versions are fine in a pinch.
• Chili crisp: Optional and adjustable based on spice preference. Switch it up and use Chili garlic sauce or sriracha instead!

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Chicken Ramen Stir Fry

Yields: 4 Servings | Prep time: 15 minutes | Cook time: 15 minutes

Ingredients

Sauce

• 3 tablespoons hoisin sauce
• 2 tablespoons soya sauce
• 1 tablespoon oyster sauce or extra hoisin
• 1 teaspoon rice vinegar or apple cider vinegar
• 1 teaspoon sesame oil
• ½ teaspoon chili crisp
• ¼ cup water

Stir Fry

• 2 packages (3 ounces each) ramen noodles, seasoning packets discarded
• 1 tablespoon vegetable or canola oil
• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup baby bok choy, chopped
• 1 cup red bell pepper, thinly sliced
• 1 cup snap peas
• 1 medium carrot, julienned
• 2 teaspoons garlic, minced
• 1 teaspoon fresh ginger, grated

Optional Garnish

• Sliced green onions
• Sesame seeds
• Crushed peanuts or crispy onions

Directions

1. In a small bowl, whisk together the hoisin sauce, soy sauce, oyster sauce, vinegar, sesame oil, chili crisp, and water. Set aside. (Image 1)
2. Bring about 4 cups of water to a simmer in a medium pot. Add the ramen noodles and cook for 2 to 3 minutes until just tender. Drain, reserving ½ cup of the noodle water. Set aside.
3. Heat the oil in a wok or large skillet over medium-high heat. Add the sliced chicken breast in a single layer and cook for 3 to 4 minutes, stirring occasionally, until cooked through and lightly browned. (Image 2)

1. Add the mushrooms and cook for 1 to 2 minutes until softened. (Image 3)
2. Stir in the bok choy, sliced bell pepper, snap peas, and carrot. Cook for 3 to 4 minutes until vegetables are crisp-tender. (Image 4)
3. Add the garlic and ginger and cook for 30 seconds until fragrant.

1. Reduce the heat to medium. Pour in the sauce and stir until everything is evenly coated and the sauce thickens slightly. (Image 5)
2. Add the cooked ramen noodles and toss to combine. If the stir fry looks dry, add a splash of the reserved noodle water until glossy. (Image 6)
3. Serve immediately with optional garnishes if desired.

Continue to Content

Yield: 4 Servings

Chicken Ramen Stir Fry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This easy chicken ramen stir fry is a budget-friendly dinner made with ramen noodles, chicken breast, and everyday vegetables.

Print

Ingredients

Sauce

• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce or extra hoisin
• 1 teaspoon rice vinegar or apple cider vinegar
• 1 teaspoon sesame oil
• ½ teaspoon chili crisp
• ¼ cup water

Stir Fry

• 2 packages (3 ounces each) ramen noodles, seasoning packets discarded
• 1 tablespoon vegetable or canola oil
• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup baby bok choy, chopped
• 1 cup red bell pepper, thinly sliced
• 1 cup snap peas
• 1 medium carrot, julienned
• 2 teaspoons garlic, minced
• 1 teaspoon fresh ginger, grated

Optional Garnish

• Sliced green onions
• Sesame seeds
• Crushed peanuts or crispy onions

Instructions

1. In a small bowl, whisk together the hoisin sauce, soy sauce, oyster sauce, vinegar, sesame oil, chili crisp, and water. Set aside.
2. Bring about 4 cups of water to a simmer in a medium pot. Add the ramen noodles and cook for 2 to 3 minutes until just tender. Drain, reserving ½ cup of the noodle water. Set aside.
3. Heat the oil in a wok or large skillet over medium-high heat. Add the sliced chicken breast in a single layer and cook for 3 to 4 minutes, stirring occasionally, until cooked through and lightly browned.
4. Add the mushrooms and cook for 1 to 2 minutes until softened.
5. Stir in the bok choy, bell pepper, snap peas, and carrot. Cook for 3 to 4 minutes until vegetables are crisp-tender.
6. Add the garlic and ginger and cook for 30 seconds until fragrant.
7. Reduce the heat to medium. Pour in the sauce and stir until everything is evenly coated and the sauce thickens slightly.
8. Add the cooked ramen noodles and toss to combine. If the stir fry looks dry, add a splash of the reserved noodle water until glossy.
9. Serve immediately with optional garnishes if desired.In a small bowl, whisk together the hoisin sauce, soy sauce, oyster sauce, vinegar, sesame oil, chili crisp, and water. Set aside.
10. Bring about 4 cups of water to a simmer in a medium pot. Add the ramen noodles and cook for 2 to 3 minutes until just tender. Drain, reserving ½ cup of the noodle water. Set aside.
11. Heat the oil in a wok or large skillet over medium-high heat. Add
    the sliced chicken breast in a single layer and cook for 3 to 4 minutes,
    stirring occasionally, until cooked through and lightly browned.
12. Add the mushrooms and cook for 1 to 2 minutes until softened.
13. Stir in the bok choy, bell pepper, snap peas, and carrot. Cook for 3 to 4 minutes until vegetables are crisp-tender.
14. Add the garlic and ginger and cook for 30 seconds until fragrant.
15. Reduce the heat to medium. Pour in the sauce and stir until everything is evenly coated and the sauce thickens slightly.
16. Add the cooked ramen noodles and toss to combine. If the stir fry
    looks dry, add a splash of the reserved noodle water until glossy.
17. Serve immediately with optional garnishes if desired.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 428Total Fat: 14gSaturated Fat: 3gUnsaturated Fat: 11gCholesterol: 97mgSodium: 1173mgCarbohydrates: 34gFiber: 6gSugar: 11gProtein: 44g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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