No easier weeknight dinner than this skillet chicken ramen stir fry recipe! Juicy chicken, tender veggies and ramen noodles in a savory, homemade stir fry sauce. The easiest one pan dinner that everyone will love!
Check out my viral Sheet Pan Ramen Steak Stir Fry for an oven version!
RAMEN STIR FRY RECIPE
Skip the expensive takeout orders and make this simple chicken stir fry recipe instead! Tender ramen noodles, juicy chicken, veggies all tossed in a thick, sweet, and savory stir fry sauce. This easy ramen stir fry recipe is loaded with all the right flavors and comes together in under 20 minutes! Enjoy this simple stir fry recipe during the weeknights, weekends or even when hosting.
WHAT YOU NEED-
- Chicken– You can use either boneless skinless chicken breast or thighs, or even tenderloins. You can also swap for a different protein if desired.
- Oil– To sauté the chicken and veggies, you can use your favorite oil or even butter!
- Carrots– This ramen stir fry dish calls for carrots! Be sure to cut the carrots into even-sized strands.
- Mushrooms– I love adding mushrooms to all my stir fry dishes for extra flavors! You can use either white mushrooms or portobello mushrooms, whichever you prefer. If you don’t prefer mushrooms, you can totally leave them out.
- Ramen– This recipe calls for uncooked instant ramen noodles, minus the seasoning packet. I like to use Maruchan noodles.
- Broccoli– Fresh broccoli is a must in stir fry! You want to use small sized broccoli florets for this recipe.
- Stir Fry Sauce– You can use either store-bought for homemade stir fry sauce. For the homemade stir fry sauce, all you need is chicken or beef broth, soy sauce, brown sugar, minced garlic, cornstarch, and sesame seeds. Add some red pepper flakes or sriracha hot sauce for a little heat!
HOW TO MAKE SKILLET STIR FRY
Have this easy stir fry dish ready in no time, the perfect weeknight dinner!
- Clean and cut the veggies and chicken. (Be sure to prepare everything first, cause this dish comes together quickly.)
- In a bowl, combine the ingredients for the stir fry sauce. Set aside.
- Heat oil in a skillet then add the seasoned chicken and sauté for a couple minutes. Add the carrots and mushrooms to the chicken and sauté until chicken is cooked through and veggies are tender..
- Break each ramen noodle block in half, then break each half into a few smaller pieces.
- Spread the noodles evenly throughout the skillet, gently moving the chicken and vegetables aside so the noodles can touch the bottom of the pan.
- Top with the broccoli florets.
- Pour in the stir fry sauce, covering everything in the skillet.
- Reduce the heat to medium, cover the skillet with a lid, and cook for 4–5 minutes, or until the ramen noodles are tender. (Keeping the lid on traps the steam, which helps cook the noodles evenly.)
- Remove the lid and gently stir everything together until the noodles are coated in the sauce.
- Top with freshly chopped green onions and sesame seeds, if desired, and serve immediately.
| Pair this delicious beef stir fry with my homemade yum yum sauce or spicy mayo for the ultimate combo! |
STIR FRY VARIATIONS-
Mix it up and swap or add more veggies to this ramen stir fry!
- Bell Peppers
- Snap Peas
- Green Beans
- Corn
- Zucchini
- Cauliflower
- Onions
QUESTIONS YOU MIGHT HAVE:
No! You can totally swap for steak, shrimp, ground beef, ground chicken, or even pork! Just be sure you adjust the cook time to ensure the meat and veggies cook through before adding the noodles. You can also cook the protein, then remove from the skillet and cook veggies and then add the protein back to the skillet.
For an easy one pan dish, this calls for ramen noodles. But you can use other noodles such as lo mein, linguine, fettuccine, or other ramen noodles, just cook them before adding them to the dish.
Yes, you can totally leave out the noodles, just double up on the veggies and meat. When done, serve over white or fried rice. Just add the sauce and once the sauce thickens, remove from heat.
You can totally skip the homemade stir fry sauce and use your favorite stir fry sauce! I like using stir fry sauce or teriyaki sauce.
As the noodles are cooking, the sauce will also begin to simmer and thicken. If your sauce seems overly thick, you can add a splash of water or broth to loosen up the sauce and noodles!
Closing the lid is VITAL to ensure the noodles cook through! This closed lid traps the steam which helps cook the ramen all the way through without needing to boil them in water.
Once the stir fry is cooled, store in the fridge for 3-4 days! Reheat in the microwave or on the stove top until warmed through. Add a splash of broth, soy sauce or stir fry sauce to loosen up the sauce and noodles.
OTHER ASIAN-INSPIRED DISHES-
Check out all these other delicious Asian inspired recipes for your next dinner!
Skillet Chicken Ramen Stir Fry
Ingredients
- 1 Tbsp olive oil for sauteing
- 1/2 lb boneless skinless chicken thighs or breast thinly sliced
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- 1 medium carrot sliced into strands
- 6 oz mushrooms quartered
- 1 cup small broccoli florets
- 2 packs instant ramen noodles discard the seasoning pack
Stir Fry Sauce-
- 1/2 cup soy sauce regular or low sodium
- 1/4 cup brown sugar
- 2 cup chicken broth or beef
- 2 garlic cloves minced
- 2 Tbsp cornstarch
- 1 tsp sesame seeds optional
Instructions
- Peel and thinly slice the carrots into thin, even strips (about ¼-inch thick) and cut the mushrooms into quarters.
- Slice the chicken into thin, even-sized strips. Season the chicken with salt, pepper, garlic, and paprika. (Because this recipe cooks quickly, having everything prepped ahead of time will make cooking much easier.)1/2 lb boneless skinless chicken thighs or breast, thinly sliced, ½ tsp salt, ¼ tsp ground black pepper, ¼ tsp garlic powder, ¼ tsp paprika
- In a bowl, whisk together the ingredients for the stir fry sauce until well combined, then set aside.1/2 cup soy sauce , regular or low sodium, 1/4 cup brown sugar, 2 cup chicken broth , or beef, 2 garlic cloves , minced, 2 Tbsp cornstarch, 1 tsp sesame seeds , optional
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken and sauté for about 2-3 minutes, stirring occasionally, until the outside of the chicken is no longer pink.1 Tbsp olive oil, for sauteing
- Add the prepared carrots and mushrooms to the skillet. Cook for another 2-3 minutes, until the chicken is fully cooked and the carrots are just tender.1 medium carrot, sliced into strands, 6 oz mushrooms, quartered
- Break each ramen noodle block in half, then break each half into a few smaller pieces. Spread the noodles evenly throughout the skillet, gently moving the chicken and vegetables aside so the noodles can touch the bottom of the pan.2 packs instant ramen noodles, discard the seasoning pack
- Top with the broccoli florets.1 cup small broccoli florets
- Whisk the sauce one more time (some ingredients may have settled), then pour it evenly over everything in the skillet.
- Reduce the heat to medium, cover the skillet with a lid, and cook for 4–5 minutes, or until the ramen noodles are tender. (Keeping the lid on traps the steam, which helps cook the noodles evenly.)
- Remove the lid and gently stir everything together until the noodles are coated in the sauce. (If the noodles seem too dry, add 1–2 tablespoons of water and stir until loosened.)
- Top with freshly chopped green onions and sesame seeds, if desired, and serve immediately.
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