Chicken Ramen Stir Fry Noodles Recipe

If you re anything like me and love quick, tasty meals that feel like a hug in a bowl, this Chicken Ramen Stir Fry Noodles Recipe is going straight to your dinner rotation. It s got that perfect blend of tender chicken, crisp zucchini, and those irresistible noodles all coated in a savory, slightly sweet, and just-spicy-enough stir fry sauce. What I love most is how it comes together in under 15 minutes, making it my go-to whenever life gets busy but I still want a homemade meal that hits all the right notes.

Whether you re craving something comforting after a long day or want a fuss-free dish that your family will actually get excited about, you ll find that this Chicken Ramen Stir Fry Noodles Recipe delivers every time. Plus, the ingredients are straightforward and easy to swap out if you want to customize it, which I always appreciate. Trust me, once you try it, you ll wonder why you didn t make stir fry with ramen noodles sooner!

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Ingredients You’ll Need

The ingredients in this Chicken Ramen Stir Fry Noodles Recipe come together to create a quick, satisfying meal that’s packed with flavor and texture. I always recommend using fresh garlic and quality soy sauce-they make a huge difference!

• Vegetable oil: Great for high-heat cooking without overpowering flavors.
• Chicken breast: Thinly sliced for quick cooking and tender bites.
• Salt: Just a pinch to enhance the chicken’s natural flavor.
• Zucchini: Adds freshness and a gentle crunch; you can swap with bell peppers or snap peas too.
• Instant ramen noodles: The star of the dish-breaking the blocks helps them cook evenly.
• Water or no salt stock: Steams the noodles while keeping the dish lighter on salt.
• Soy sauce: The umami backbone of the stir fry sauce.
• Honey or brown sugar: Brings sweetness that balances the savory and spicy elements.
• Cayenne pepper: Adds heat; adjust to your spice comfort level.
• Garlic: Freshly chopped garlic gives an aromatic punch.
• Black vinegar or balsamic vinegar: A splash for tanginess and complexity.
• Rice wine or sherry: Optional but adds lovely depth; leftover red wine works in a pinch.
• Sweet soy sauce: Optional but known for enhancing richness and sweetness.
• Sesame oil or chili oil: Used as a finishing touch for flavor and aroma.
• Green onions: Adds freshness and color; save some for garnish.

Variations

This Chicken Ramen Stir Fry Noodles Recipe is super versatile, and I often like to tweak it depending on what s in my fridge or my mood. Feel free to play around to make it truly your own!

• Vegetarian Version: Swap chicken with firm tofu or extra veggies like mushrooms; it s still just as delicious and hearty.
• Extra Heat: Add more cayenne pepper or a dash of sriracha-my family goes crazy for the extra spice.
• Different Veggies: Try snap peas, bell peppers, or even shredded carrots to change up the textures.
• Gluten-Free Option: Use gluten-free soy sauce and rice noodles instead of ramen to accommodate dietary needs.

How to Make Chicken Ramen Stir Fry Noodles Recipe

Step 1: Prep Everything Before You Cook

This is my golden rule for success with stir fry dishes like this one. Everything comes together so quickly once you start cooking, so slice that chicken thin against the grain, chop your garlic and green onions, and get your zucchinis ready before heating up the pan. Mixing the stir fry sauce in advance saves headaches and lets the flavors marry together while you prep.

Step 2: Sear the Chicken Quickly

Heat your vegetable oil in a large non-stick skillet on high heat until shimmering (but not smoking). Toss in the thinly sliced chicken with a generous pinch of salt, and stir fry it for about a minute. You want the chicken to be mostly cooked but still tender, so don t overdo it here. High heat seals in juices fast.

Step 3: Add the Sauce and Veggies

Carefully pour the pre-mixed sauce over the chicken in the pan, then add the sliced zucchini. Stir everything together well so that the zucchini can soak up the flavors while it softens just a bit-about a minute or two is perfect. This step builds the flavor depth early on.

Step 4: Steam the Ramen Noodles

Break your instant ramen noodle blocks in half before adding them to the skillet-this little trick helped me get perfectly cooked noodles that mix seamlessly with the stir fry. Push the chicken and veggies aside, place the noodles on the skillet surface, then pour 3/4 cup water over them. Immediately cover with a lid so the noodles steam for about 2 minutes until soft. This method saves you the trouble of boiling noodles separately.

Step 5: Flip, Separate, and Combine

After steaming, take off the lid and flip the noodles to the other side to cook through. Use tongs or a spatula to gently break apart and separate them. Once loosened, mix the noodles with the chicken and zucchini so everything is coated with that savory sauce. Cook uncovered for another 1-2 minutes if you like your noodles softer.

Step 6: Finish with Green Onions and Oils

Toss most of the chopped green onions into the stir fry in the last few seconds to keep their fresh crunch, reserving some for garnish. Remove from heat and drizzle with your choice of fragrant sesame oil or spicy chili oil. That final splash adds a pop of aroma and flavor that really elevates the whole dish.

How to Serve Chicken Ramen Stir Fry Noodles Recipe

Garnishes

I m a huge fan of keeping garnishes simple but impactful. For this dish, I use the reserved chopped green onions and sometimes sprinkle a handful of toasted sesame seeds for an extra nutty crunch. A squeeze of fresh lime over the top also adds a zingy brightness that pairs beautifully with the savory noodles.

Side Dishes

This Chicken Ramen Stir Fry is pretty filling on its own but pairs wonderfully with a light, crisp side like an Asian cucumber salad or steamed edamame. I ve also enjoyed it alongside a simple miso soup for a cozy, restaurant-style feel at home.

Creative Ways to Present

For a fun twist at dinner parties, I sometimes serve this stir fry in small individual bowls topped with a soft-boiled egg and sprinkle of chili flakes. It looks gorgeous and adds a touch of richness. You can even serve it over a bed of leafy greens for a fresh presentation that balances the noodles.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and aim to eat them within 2 days. The noodles soak up more sauce as they sit, so the texture changes slightly but it s still tasty. I like to add fresh green onions or a drizzle of sesame oil when reheating to refresh the flavors.

Freezing

I don t usually freeze this stir fry because the zucchini and noodles can get a bit mushy after thawing. But if you want to, freeze the chicken and sauce separately without noodles and add fresh noodles when reheating.

Reheating

Reheat leftovers gently in a skillet over medium heat, adding a splash of water or oil to loosen up the noodles. Avoid microwaving too long or the chicken can dry out. Stir thoroughly for even warming, and top with fresh herbs or oils to revive the dish.

FAQs

Final Thoughts

This Chicken Ramen Stir Fry Noodles Recipe has quickly become a staple in my kitchen because it checks all the boxes: fast, flavorful, and flexible. I love how it feels like a complete meal but doesn t require a lot of fuss or exotic ingredients. If you re looking for a new weeknight wonder that s full of bold tastes and simple prep, I can t recommend this recipe enough-it s like a warm, satisfying hug in noodle form. Give it a try and let me know how you customize it for your fam!

Chicken Ramen Stir Fry Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 70 reviews

• Author: Nora
• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes
• Yield: 3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

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Description

This Chicken Ramen Stir Fry Noodles recipe is a flavorful and quick-to-make dish combining tender chicken breast, fresh zucchini, and instant ramen noodles tossed in a savory, slightly spicy stir fry sauce. Perfect for a weekday dinner, it features a balance of sweet, tangy, and spicy notes, enhanced by garlic and a touch of vinegar, finished with fresh green onions and a drizzle of aromatic sesame or chili oil.

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Ingredients

Units USM Scale 1x2x3x

For the Stir Fry

• 2 tbsp vegetable oil
• 1 large chicken breast, sliced thin against the grain
• Generous pinch of salt
• 2 small zucchinis (or 1 large zucchini), halved and sliced
• 8 oz instant ramen noodles (about 2 to 3 packets)
• 3/4 cup water or no salt stock

Stir Fry Sauce

• 3 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 1/2 tsp cayenne pepper (adjust to taste)
• 2 – 3 cloves garlic, finely chopped
• 2 tsp black vinegar or balsamic vinegar
• 1 tbsp rice wine or sherry (optional, or leftover red wine)
• 2 tsp sweet soy sauce (optional)

To Serve

• 1 tbsp sesame oil or chili oil
• 2 stalks chopped green onions (or 1 large stalk), reserve about 1/4 for garnish

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Instructions

1. Prep Ingredients: Measure and prepare all ingredients before cooking, as the cooking process moves quickly to ensure everything is at hand for a smooth cooking experience.
2. Mix Stir Fry Sauce: Combine soy sauce, honey, cayenne pepper, garlic, black vinegar, rice wine (if using), and sweet soy sauce (if using) in a bowl. Stir well and set aside to allow the flavors to meld.
3. Heat Oil and Cook Chicken: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over high heat. Once the oil is hot, add the thinly sliced chicken breast along with a pinch of salt. Stir fry the chicken for about 1 minute until it’s partially cooked and slightly browned on the edges.
4. Add Sauce and Zucchini: Pour the prepared stir fry sauce over the chicken in the skillet. Add the sliced zucchini and toss everything together to evenly coat the ingredients and meld the flavors.
5. Add Ramen Noodles and Steam: Break the instant ramen noodle blocks in half. Push the chicken and zucchini mixture to the side of the skillet and place the noodle halves directly on the skillet surface. Pour 3/4 cup of water (or no salt stock) over the noodles and immediately cover with a lid to allow the noodles to steam for approximately 2 minutes until they soften.
6. Flip and Break Noodles: Remove the lid and carefully flip the ramen noodles to cook the other side. Use tongs or a spatula to gently separate the softened noodles so they cook evenly. Continue cooking uncovered for an additional 1 to 2 minutes.
7. Combine and Finish Cooking: Separate the noodles fully and mix them through the chicken and zucchini so everything is coated evenly with the stir fry sauce. Continue cooking for 1 to 2 more minutes if you desire softer noodles. The dish should be mostly dry with no excess liquid remaining in the skillet.
8. Add Green Onions: Reserve about 1/4 of the chopped green onions for garnish. Add the remaining green onions to the stir fry and toss to combine during the last few seconds of cooking to maintain their fresh flavor and slight crunch.
9. Serve: Remove the skillet from heat and serve the stir fry immediately. Drizzle sesame oil or chili oil over the top and garnish with the reserved green onions for a fresh, vibrant finish.

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Notes

• Adjust cayenne pepper to control the level of heat to your preference.
• You can use either fresh zucchini or substitute with other quick-cooking vegetables like bell peppers or snap peas.
• For the stir fry sauce, sweet soy sauce and rice wine are optional but add extra depth of flavor.
• Use no salt stock or water to control sodium levels if preferred.
• Breaking the noodle blocks before cooking helps them cook evenly and integrates better with the stir fry.
• Reserve some green onions for garnish to add a fresh crunch and vibrant color to the dish.

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Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 7 g
• Sodium: 900 mg
• Fat: 14 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 70 mg