Easy Chicken Ramen Noodle Stir Fry is a healthy meal to prepare for your family. Ramen noodles are mixed with stir fried chicken and vegetables and tossed in an Asian style sauce. Forget take-out and make this at home!
Do we have any ramen lovers out there?
A lot of people enjoyed a good bowl of instant ramen in their college days. There is no need to be ashamed! I was right there with you in my young years. Today I am taking your favorite ramen noodles and creating an easy, healthy stir fry that your family will love.
This Easy Chicken Ramen Noodle Stir Fry is so much better than take-out and you get to control what you put in it. When I create a stir fry I like to open up my fridge and see what vegetables I need to use up.
I almost always have a bell pepper to use and some extra raw broccoli. For today’s Easy Chicken Ramen Noodle Stir Fry I used chicken, broccoli, bell peppers, carrots and spinach along with ramen noodles and an easy Asian inspired sauce.
This dish is very flavorful and also really easy to customize to your liking.
If you like ramen recipes try this Easy Ramen Noodle Soup, Spicy Ramen Noodle Recipe, Asian Chicken Noodle Soup or this Asian Ramen Noodle Salad.
Recipe Ingredients You’ll Need
For the stir fry:
- Garlic: Fresh garlic adds great flavor to this dish. You can use garlic powder or you can skip it.
- Vegetables: You will love all of the vegetables in this stir-fry. It mixes together bell pepper, carrots and broccoli.
- Chicken: Boneless, skinless chicken breasts are used but you can swap it for chicken thighs or chicken tenderloins.
- Spinach: The spinach is a nice addition but you could also add kale or skip it.
For the stir-fry sauce:
- Broth: Chicken broth is mixed into the sauce. You can also use vegetable broth.
- Soy Sauce: Try to use low-sodium soy sauce to control the salt in this sauce.
- Sesame Oil: The sesame oil adds a nutty flavor to the sauce.
- Honey: The honey helps to sweeten the sauce. You can skip it or use sugar if you would like.
For exact ingredient amounts and instructions, see the full recipe card below.
Ways to Modify this Chicken Ramen Stir-Fry
- Beans: Try adding beans to this stir fry like white beans, chickpeas or black beans.
- Vegetables: If you want to add other veggies you could add snap peas, cabbage, celery, bok choy, sprouts, mushrooms or radish.
- Spices: You can add additional spices like crushed red pepper, ginger, Chinese 5 spice or oregano.
- Fresh Herbs: Load up the fresh herbs for added flavor. I like fresh cilantro or fresh Thai basil.
How to Make this Chicken Ramen Noodle Stir-Fry
Step 1: Prepare Sauce: In a medium mixing bowl, whisk together the chicken broth, soy sauce, sesame oil, honey and cornstarch. Set aside.
Step 2: Cook Ramen: Boil water and cook your ramen noodles according to package. When they are done remove them, drain the water and run them under cold water. Set aside.
Step 3: Saute Vegetables: Place 1 Tablespoon of vegetable oil in a large pan and heat over medium high heat. Add the garlic and cook for 30 seconds. Add the bell pepper, carrots, and broccoli to the pan. Cook for 5-6 minutes or until vegetables are tender.
Step 4: Cook Chicken: Remove the vegetables from the pan; transfer to a plate or a bowl and cover with foil to keep warm. Set aside. Use a paper towel to wipe the pan clean, then heat the remaining 2 Tablespoons of oil over high heat. Add the chicken to the pan. Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
Step 5: Add Vegetables and Sauce: Lower heat to medium and add the vegetables back to the pan along with the spinach. Add the sauce into the stir fry and toss. Bring to a simmer for 2 minutes, or until the sauce thickens a bit. Taste and adjust salt and pepper to taste. Serve your ramen bowl garnished with spring onion, cilantro, sesame seeds, crushed red pepper and a drizzle or Sriracha.
Recipe FAQ
You can use a variety of ramen options. Try instant ramen (discarding the seasoning packet), fresh ramen, rice noodles, glass noodles or even rice noodles if you prefer a gluten-free option.
You can substitute beef, tofu, shrimp or salmon for variety. For a vegetarian version, use extra-firm tofu or mushrooms.
Yes you can! Store it in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of broth or water to refresh the noodles.
Other Asian Recipes
Easy Chicken Ramen Noodle Stir Fry
Ingredients
For the stir fry
- 3 tablespoons vegetable oil, divided
- 4 garlic cloves, minced
- 1 bell pepper, seeds removed, sliced
- 3 carrots, peeled and chopped
- 2 cups broccoli florets
- 1 pound boneless, skinless chicken breast, cut into 1 inch pieces
- 2 cups of fresh spinach
- salt and pepper to taste
For the sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons honey
- 1 Tablespoon cornstarch
Garnish ideas
- Fresh cilantro
- Green onions
- Crushed red pepper
- Cashews
- Sesame seeds
- Sriracha
- 6 ounce of ramen noodles {you can use the instant and discard the spice packet}
Instructions
- In a medium mixing bowl, whisk together the chicken broth, soy sauce, sesame oil, honey and cornstarch. Set aside.
- Boil water and cook your ramen noodles according to package. When they are done remove them, drain the water and run them under cold water. Set aside.
- Place 1 Tablespoon of vegetable oil in a large pan and heat over medium high heat.
- Add the garlic and cook for 30 seconds. Add the bell pepper, carrots, and broccoli to the pan. Cook for 5-6 minutes or until vegetables are tender.
- Remove the vegetables from the pan; transfer to a plate or a bowl and cover with foil to keep warm. Set aside.
- Use a paper towel to wipe the pan clean, then heat the remaining 2 Tablespoons of oil over high heat.
- Add the chicken to the pan.
- Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
- Lower heat to medium and add the vegetables back to the pan along with the spinach.
- Add the sauce into the stir fry and stir well. Bring to a simmer for 2 minutes, or until the sauce thickens a bit. Taste and adjust salt and pepper to taste.
- Serve immediately garnished with green onions, cilantro, sesame seeds, crushed red pepper and a drizzle or Sriracha.
Notes
- You can prep this ahead of time. Store it in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of broth or water to refresh the noodles.
This looks great. The kids are going to love it. I cannot wait to try it once my kitchen pipes unfreeze and I can wash dishes again. Stay warm!
Oh no!! I hope it warms up quickly and you can make this. We loved it!~