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This 20-minute ramen stir fry is a speedy dinner recipe packed with veggies and slurpy ramen noodles in a flavor-loaded stir fry sauce. I make mine with chicken but feel free to change it up with your favorite protein and vegetables.
Nothing rivals a stir fry in the “quick and easy dinner” department. This ramen stir fry checks all the boxes. Flavor: Check. Speed: Check. Packed with protein and veggies: You bet. When I found my favorite ramen noodles on sale the other day, I knew there’d be plenty of sesame noodles and ramen stir fry in the future! This recipe was a total hit, with slurpable ramen noodles tossed in a mouthwatering homemade sauce with vegetables and tender chicken.
What Makes This Ramen Noodle Stir Fry So Great?
- No fuss. This recipe makes it easy to turn a packet of instant noodles and my favorite stir-fry add-ins into a delicious weeknight dinner. It takes less than 30 minutes!
- One pan. Cook your protein and veggies and mix your stir-fry all in one pan. Clean-up is super quick.
- Customizable. Stir-fries are one of those meals that you can really make your own. These ramen noodles are a wonderful way to use leftovers and I’m always finding new ways to change up the recipe.
Recipe Ingredients
You need just a few simple ingredients to make your stir fry and the sauce. As mentioned, there’s lots of wiggle room here to adapt this stir fry depending on what your family likes. Be sure to scroll for ideas! You’ll also find a printable recipe card further down the post.
- Ramen Noodles – You can buy plain ramen noodles in the international food aisle or at your nearest Asian market. I’ve also made this recipe with packaged instant ramen noodles, and I’ll save the seasoning packet to add to soup or sauces.
- Mixed Vegetables – Anything goes! A stir fry is the perfect excuse to clean out the crisper drawer of my fridge. Use any veggies, like bell peppers, onions, snow peas, or broccoli. Frozen vegetable mixes also work great here.
- Chicken – I use chicken breasts, sliced into thin strips. You can make this stir fry with any quick-cooking protein you’d like, such as steak slices, pork, shrimp, or vegetarian options, like tofu.
- Garlic and Ginger – I love the taste of fresh grated garlic and ginger. If needed, replace each garlic clove with ¼ teaspoon garlic powder, and 1 tablespoon of fresh ginger with ¼ teaspoon ground.
- Oil – Choose a cooking oil that holds up in high temperatures, like vegetable oil.
For the Stir Fry Sauce
- Soy Sauce – I like to use low-sodium soy sauce.
- Hoisin Sauce – Like soy sauce, hoisin is another traditional Asian condiment made from soybeans. It’s spicier, with a garlicky, chili kick, but you’ll also find mild versions. It’s an easy-to-find ingredient that brings lots of extra umami flavor.
- Cornstarch – To thicken up the sauce and make it silky. You can also use flour.
- Sesame Oil – Toasted or regular. Sesame oil has a distinct flavor that’s hard to substitute. In a pinch, you can try replacing the sesame oil in this sauce with nut butter, like peanut butter or cashew butter.
- Chili Paste – I use chili garlic paste. If you can’t find it, chili sauce (like sriracha or similar) works well, too.
How to Make Ramen Stir Fry
If you own a skillet, you can make this incredibly easy (and tasty) ramen stir fry. It takes 20 minutes to cook and comes together with little effort. Follow the steps below, and scroll to the recipe card for printable instructions.
- Cook the noodles. To start, you’ll cook and then drain your ramen noodles.
- Brown the chicken. Meanwhile, get out a large skillet and sauté the chicken over medium heat.
- Add the veggies. Remove the chicken from the pan and add your favorite stir-fry vegetables. In my case, I toss in a frozen mix with broccoli, cauliflower, carrots, mushrooms, snap peas, and corn. Once the veggies are tender, stir in the ginger and garlic.
- Add the sauce. Next, return the chicken to the pan. Whisk together the sauce ingredients, pour this over the stir-fry, and let everything heat through.
- Finish with the noodles. Lastly, dump in your ramen noodles. Toss everything together well, and serve!
What Else Can I Add to Instant Stir Fry Noodles?
I’ve realized that there are many ways to get creative with a package of ramen. In addition to the ingredients and sauce we’ve added here, try these other easy add-in ideas:
- Chilies. If you love your stir fry with extra heat, toss in chopped hot chilies, crushed red pepper flakes, or chopped jalapeños. You might also like these spicy stir fry noodles.
- Tofu. Tofu is a great way to make this recipe vegetarian, or you can add it along with the chicken for even more protein.
- Spices. Play around with the flavors of your sauce with Asian-style spices like Five Spice, star anise, cinnamon, lemongrass, and Szechuan peppercorns.
- Herbs. Fresh chopped cilantro and basil are great aromatic garnishes for a chicken stir fry.
- Leftovers. I love making ramen stir fry whenever I have leftover steak bites, cooked shrimp, or pork tenderloin in the fridge. It’s the easiest way to turn those leftovers into a meal.
- Different sauces. Make peanut butter ramen noodles with the sauce I use in my chicken satay stir fry recipe.
Serving Suggestions
This ramen noodle stir fry is the best homemade answer to takeout, especially when I pair it with some flavor-packed Asian-inspired sides. I love making a batch of steamed pork dumplings or air fryer egg rolls when I have time. Or, on busy weeknights, I’ll pop my favorite frozen dumplings or egg rolls into my air fryer. For a fresh and easy side dish, try this Napa cabbage slaw. This noodle stir fry also goes great with a steaming bowl of hot and sour soup or egg drop soup as a starter.
How to Store and Reheat Leftovers
- Fridge. Store any leftover ramen stir fry in a covered container in the fridge for up to 3 days.
- Reheat. I recommend reheating this stir fry in a skillet with a couple of spoonfuls of water since the noodles tend to dry out a bit in the fridge. You can also use the microwave.
More Asian Inspired Recipes
Ramen Stir Fry
Ingredients
- 10 oz dried ramen noodles
- 12 oz mixed vegetables, see note
- 12 oz chicken breast, thinly sliced
- 3 cloves garlic, minced
- 1 Tablespoon ginger, minced
- 1 Tablespoon oil
Sauce
- 1/3 cup low sodium soy sauce
- ¼ cup water
- ¼ cup hoisin sauce
- 1 Tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 teaspoon chili garlic paste
Instructions
- Bring a pot of water to a boil and cook ramen noodles according to the package directions. Drain and set aside.
- Meanwhile, in a large skillet over medium-high heat, add the oil and swirl to coat. Add the chicken and cook for 3-4 minutes until browned.
- Add the mixed vegetables to the pan and cook for 4-5 minutes until cooked through, but still tender. Add ginger and garlic and cook for 1 minute, until you can start to smell it.
- Meanwhile, in a bowl or liquid measuring cup mix all of the ingredients for the sauce.
- Pour the sauce mixture over the vegetables, add the chicken back to the pan, and cook for a couple of minutes for the sauce to thicken and the chicken to be fully cooked through.
- Add the drained ramen noodles and toss together until everything is well coated.
Notes
- Use any vegetables you'd like. Bell peppers, onions, water chestnuts, snow peas, broccoli, etc.). Frozen stir-fry vegetables work great.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love all the veggies in this. Combining ramen and stir fry was a great idea.
The veggies stayed crisp-tender, and the ramen noodles soaked up that savory stir fry sauce beautifully.
Made this for dinner last night and it was delicious! It’s going to be on my weekly menu for sure!
My kids are super ramen fans and they LOVED this stir fry. Thanks!