This Easy Chicken Ramen Stir Fry is colorful, saucy, and full of vegetables, with twisty noodles that absorb garlicky ginger flavor. It comes together in about 30 minutes, making it a reliable weeknight dinner when you need something fast and satisfying.
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The Chicken Ramen Stir Fry That Lives In My Weeknight Rotation
This is one of those 30-minute dinners I reach for when I want big flavor without a lot of fuss. Everything cooks in one skillet, the noodles soak up the savory sauce, and you can swap in whatever veggies or protein you have on hand. Leftovers reheat well and the dish is easy to customize.
Here is how it all comes together:
- Cook ramen until just tender, drain, and set aside so it’s ready to add to the skillet.
- Slice the chicken and vegetables thinly so everything cooks quickly and evenly.
- Sear the chicken in a hot skillet with oil, salt, and pepper until cooked through.
- Add peppers, bok choy, and mushrooms and cook until crisp-tender.
- Stir in snow peas, garlic, ginger, and soy sauce so the pan becomes glossy and fragrant.
- Toss in the cooked ramen and coat everything in the sauce so the noodles pick up flavor.
You can follow this version or use it as a base. Toss in whatever vegetables you have, add a squeeze of lime or a drizzle of chili oil, and finish with sesame seeds if you like. It’s forgiving, flexible, and goes straight from skillet to table.
Watch How To Make My Easy Chicken Ramen Stir Fry
Easy Chicken Ramen Stir Fry
Danielle Cochran
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Equipment
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1 Stockpot
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1 Colander
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1 deep skillet
Ingredients
- 2 discs or 1 bundle of ramen noodles
- 2 tbsp soy sauce
- 8 ounces snow peas
- ½ cup sweet peppers, diced can substitute with bell pepper
- 4 baby bok choy, chopped
- 8 ounces button mushrooms, sliced
- pinch of salt and pepper
- 1 lbs boneless skinless chicken breast, thinly sliced
- 1 tbsp olive oil
- 1 ½ tsp garlic, minced
- 1 ½ tsp ginger paste
Instructions
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Cook the ramen according to package directions, drain, and set aside.
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Slice the chicken and vegetables thinly so they cook quickly.
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Heat a large, deep skillet over medium heat and add the olive oil.
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Add the chicken, season with salt and pepper, and cook until just done.
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Add the peppers, bok choy, and mushrooms and cook for a few minutes until tender-crisp.
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Stir in snow peas, minced garlic, ginger paste, and soy sauce. Cook briefly until fragrant and glossy.
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Add the cooked ramen and toss everything together to coat the noodles in sauce.
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Serve and enjoy.
Frequently Asked Questions
Yes. Use gluten-free ramen noodles and a gluten-free soy sauce or tamari, and check packaged ingredients for gluten-free labeling. The cooking method is unchanged.
Broccoli florets, snap peas, shredded carrots, cabbage, or thinly sliced onions all work well. Add firmer vegetables earlier and quick-cooking ones toward the end.
Absolutely. Boneless, skinless thighs stay tender and work great—slice them thin so they cook quickly and sear them the same way.
Add red pepper flakes when sautéing the garlic and ginger, stir in chili paste with the soy sauce, or drizzle chili oil over each serving.
Yes. Reheat in a skillet over medium heat with a splash of water or extra soy sauce to loosen the sauce. The noodles may soften a bit but remain tasty.