This easy Chicken Ramen Noodle Stir Fry is a saving grace for busy weeknights! It features chewy fried ramen noodles, juicy chicken, broccoli and shredded carrots in a savory sweet sauce with umami flavors. It takes only 30 minutes to prepare, and everything is made in one skillet.
This ramen noodle stir fry recipe makes me feel like a superhero who can concur dinner and all the things in life.
Chicken Ramen Noodles Stir Fry
This chicken ramen noodle stir fry is a total upgrade from ramen packets. Instead of using the seasoning packets, we are adding protein and veggies, and making our own delicious sauce to make a truly tasty ramen noodle dish.
This fried ramen noodles recipe is much tastier, healthier and makes a much more well rounded meal than simply making ramen using the packet seasonings.
To make our ramen noodle stir fry, we are taking ramen noodles and combining them with chicken (feel free to substitute with shrimp, tofu, pork, or another protein), broccoli, and shredded carrots (or other veggies!), and toss everything in a delicious soy-based sauce. The sauce is the secret to the great flavor in this dish.
And you know how much I love a good sauce.
We love making ramen noodle stir fry for dinners because:
- Minimal kitchen time! This recipe is ready under 30 minutes and makes the perfect easy weeknight meal.
- Cook everything in one skillet. Which also means….minimal cleanup.
- Light and tasty. It is loaded with vegetables and lean protein, making it a meal rounded, fairly healthy meal.
- All-in-one-bowl. Nothing quite as simple as a one-bowl meal!
- DELICIOUS. If it isn’t it won’t be on my blog! 😉
Our Ramen Noodle Stir Fry game is strong in this household. If you join us for dinner, you’ll find this on our dinner table often.
Sometimes we would double the recipe and meal prep the rest for a few more lunches and dinners.
My husband loves bringing ramen noodle stir fry to work with him because it’s so easy to transport, heat up and eat on busy work days.
Noodles for Ramen Noodle Stir Fry
You can use instant packages of ramen noodles, discarding the flavor packages, to make this ramen noodle stir fry dish.
Those flavor packages contains MSG and a high level of salt content. Instead we fry the noodles and them in a super delicious, better-quality sauce that we created!
Alternatively, you can buy large packages that contain multiple ramen noodle squares (without the flavor packages). I typically see this only in Asian grocery stores.
Here are the key ingredients for ramen noodle stir fry:
- ramen noodles – as mentioned above, you can use instant ramen noodles (without the flavor packet), or buy a big bag of ramen noodles. They usually come in dry form.
- chicken tenderloins – slice into small pieces. Other skin-off, boneless cuts of chicken work as well
- onions – give a lot of flavor to the sauce and this dish as a whole. Do not substitute with onion powder.
- garlic – use fresh garlic and avoid using garlic powder
For many stir fry dishes, the secret to great flavors lie within the sauce. A good sauce can make or break a stir fry dish. This ramen noodle stir fry recipe is no exception.
The sauce for this Chicken Ramen Noodle Stir Fry contains:
- soy sauce
- sweet soy sauce – this is a thick soy sauce that is more sweet than it is salty. This sauce is commonly used in South East Asian cooking.
- oyster (flavored) sauce – commonly used in a lot of Chinese dishes, this sauce has a unique umami flavor. Don’t be turned off by the name…even if you don’t like oyster, this is a delicious sauce that will transform this dish
- sesame oil – a nutty fragrant oil
- white pepper – black pepper works as well
Note: do not skip any of the sauce ingredients! They are all important to bring together the savory, sweet, slightly nutty umami flavor to this dish. We will also add chicken broth to this.
How to Make It
Ramen noodle stir fry is so easy to make – cook everything in one large skillet and it should be done in less than 30 minutes from start to finish.
Start by bringing together all the sauce ingredients – soy sauce, sweet soy sauce, oyster sauce, sesame oil and pepper.
Whisk to combine.
Then heat up a large skillet. Make sure it is large enough so you have room to move everything around to cook everything evenly.
We will be cooking different ingredients in batches – i.e. not at the same time, and then bringing everything together to combine them at the end.
This helps control the amount of time each item if cooked without over or undercooking.
Start by heating up skillet with oil in it. For the first batch – cook chicken, and set aside.
Then move to the second batch – broccoli and carrots. Cook and set aside.
Next, add more vegetable oil to skillet, then pan fry onions and garlic.
Add the sauce mixture to skillet, along with chicken broth.
Bring to a boil, then add ramen noodles to skillet. They should be partially submerged in sauce.
Use a spatula to gently press on noodle and submerge noodles further into the sauce. Flip noodles over once they are slightly softened. Use spatula to separate them as soon as you are able to.
Once noodles soften, most of the sauce should be soaked up by the noodles as well. It should be coated in sauce, but no longer swimming in it. If noodles are too dry, add more chicken broth.
Bring chicken and vegetables back into the skillet.
Toss to combine.
Sprinkle ramen noodle stir fry with some chopped green onions before serving.
Then sit back, slurp away and enjoy this easy and lovely noodle dish!
Variation and Substitution
I highly encourage you to use this ramen noodle stir fry recipe as a guideline and get creative by incorporating protein and veggie of your choice!
Here are ideas for variations and substitution:
- other veggie options – bell peppers, snap peas, cabbage, leafy Chinese greens etc
- other protein options include pork, shrimp, tofu, beef etc.
- make it spicy – add chili oil or red pepper flakes at the end
- other garnishes – cilantro, fried onions
When substituting with a different veggie or protein, remember to keep the amount about the same as the amount of veggie + meat I suggested. If you add more veggie or meat, remember to up the sauce slightly.
Grab a chopstick, or a fork, or whatever you have at hand, and dig into this bowl of yumminess!
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍
Other Noodle Dishes!
- Chicken Lo Mein
- Shrimp Stir Fried Noodles
- Mee Goreng Mamak (Malaysian Fried Noodles)
- Pad Thai Noodles
- Tom Yum Fried Noodles
- Pad See Ew Noodles
- Beef and Broccoli Noodles (by Christie at Home)
More Asian Recipes
- Asian Peanut Chicken Salad
- Beef Bulgogi (Korean BBQ Beef)
- Slow Cooker Asian Shredded Pork
- Steak Fried Rice
- Chicken and Asparagus Stir Fry
- Kung Pao Shrimp
- Chinese Barbecue Pork
Ramen Noodle Stir Fry
- 3 ramen noodle packages without flavor packages
- 6 oz chicken tenderloins cubed
- 4-6 cloves garlic minced
- 1/2 white onion sliced
- 2 cups broccoli florets
- 1 cup carrots shredded
- 1 1/2 – 2 cup chicken broth or more if needed
- vegetable or canola oil
- 2 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp soy sauce
- A dash white or black pepper
- In a small bowl combine all the sauce ingredients. Mix well.
- Heat vegetable oil in a large skillet under high heat. Once skillet is heated, add broccoli and stir fry for a minute or so until slightly softened. Add carrots and cook until they often as well, ~30 seconds. Remove and set aside.
- Add more vegetable oil to skillet if needed. Heat on high heat. Once skillet is heated, add chicken. Once chicken is fully cooked, remove chicken and set aside. (See Note 1)
- Add more vegetable oil to skillet if needed. Heat on high heat. Once skillet is heated, add minced garlic and sliced onions. Once they are fragrant (do not brown or burn), add sauce and 1 1/2-2 cups of chicken broth.
- Bring to a boil then lower to medium high heat. Add three ramen noodle squares to skillet (they should be partially submerged in sauce). Ramen noodles will slowly soften. Use a spatula to gently press on noodle and submerge noodles into the sauce. Flip noodles over once they are slightly softened. Use spatula to separate them as soon as you are able to. Then coat all the noodles in sauce (I find that it is easier to do this using tongs).
- Noodles should soften and absorb most of the liquid, and still be slightly saucy. Once noodles are softened, lower to medium heat and add cooked broccoli florets, cooked chicken and shredded carrots back into the skillet. Toss and combine everything in sauce (use tongs). Add more chicken broth if noodles are too dry.
- Stir/cook for another minute or so. Remove from heat once everything is cooked.
- Serve and enjoy!