Chicken Ramen Stir Fry

This is a one-pan stir fry of sliced chicken breast, broccoli, bell pepper and snap peas, tossed with cooked ramen noodles in a soy, oyster and sesame sauce. Garlic and ginger go in for 30 seconds before the vegetables, and green onions go in off the heat. It takes 30 minutes from start to finish and makes 4 servings.

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It also keeps well as a weeknight dinner, since the sliced chicken and chopped vegetables can be prepared ahead and the pan time is short. Everything cooks in a single skillet or wok, so there is little to wash afterward. The prep is the slow part, and it is quick: slice the chicken, chop the vegetables, and the cooking takes about 20 minutes.

What Goes in the Pan

Full amounts are in the recipe card. This is the role each ingredient plays.

• Cooked ramen noodles (2 cups): the base of the dish. They soak up the sauce and give it body.
• Chicken breast (1 pound, boneless and skinless): sliced into thin strips so it cooks quickly and evenly.
• Broccoli, bell pepper and snap peas: 1 cup of broccoli florets, 1 sliced bell pepper in any color and 1 cup of snap peas. Broccoli and snap peas add crunch, and the bell pepper adds sweetness and color.
• Garlic (2 cloves, minced) and ginger (1 tablespoon, minced): the aromatics that go in first.
• Soy sauce (3 tablespoons) and oyster sauce (1 tablespoon): the savory, umami side of the sauce.
• Sesame oil (1 teaspoon): adds a nutty richness.
• Vegetable oil (2 tablespoons), green onions (3, chopped), red pepper flakes (1 teaspoon, optional), salt and pepper: the oil is for cooking, the green onions go on at the end, and the flakes add heat if you want it.

How the Cooking Goes

Prep before you turn on the heat

A stir fry moves fast, so slice the chicken into thin strips and chop all the vegetables first. Having them ready also means everything cooks evenly.

Chicken first, then the vegetables

Heat the oil in a large skillet or wok over medium-high heat until it shimmers, then add the chicken, season it with salt and pepper and cook for about 5 to 7 minutes, until golden and no longer pink. Take it out and set it aside. In the same pan, cook the garlic and ginger for about 30 seconds until fragrant, then add the broccoli, bell pepper and snap peas and stir-fry for 3 to 4 minutes, until tender-crisp.

Bringing it together

Return the chicken to the pan and add the noodles, soy sauce, oyster sauce, sesame oil and, if you like, the red pepper flakes. Toss and cook for another 2 to 3 minutes, until everything is hot. Take it off the heat, stir in the green onions and serve immediately.

Stir-Fry Tips

• Choose a good soy sauce. It is a main source of flavor here, so a better one makes a noticeable difference.
• Cook the vegetables to your liking. For crisp vegetables, watch the time. For softer ones, give them a little longer.
• Use what you have. Seasonal vegetables or whatever is in the fridge can stand in for the ones listed.
• Prep ahead. Slice the chicken and chop the vegetables in advance, and dinner is a few minutes at the stove.

A large skillet or wok has room to toss everything without crowding, and with a sharp knife and tongs or a spatula that is all the equipment you need. If you do not have a wok, a large non-stick skillet works as well.

Seasoning and Heat

The sauce is simple: soy sauce, oyster sauce and sesame oil, plus salt and pepper to taste. The soy sauce carries most of the flavor, so use one you like. The red pepper flakes are optional, so add them only if you want a bit of heat. Chili paste or five-spice powder are other ways to add spice.

Add a vegetable side to dinner with our teriyaki zucchini and onion skillet , finished with sesame seeds and green onions.

Ways to Change It

• Other proteins: shrimp or thinly sliced beef cook quickly and fit the same method. Pork works too.
• Vegetarian: swap the chicken for tofu or tempeh, and use vegetable broth in place of the oyster sauce.
• More vegetables: carrots, zucchini or more bell peppers can be added. A handful of spinach or kale adds greens.
• Different sauces and spices: teriyaki or hoisin make it sweeter. Five-spice powder or chili paste adds more heat and spice.
• A soft-boiled egg on top makes the dish richer.

What to Serve with It

A cucumber salad with sesame dressing sits well beside the stir fry, since it brings a crisp, light, nutty contrast. Sparkling water with a splash of lime is an easy drink.

Timing and Nutrition

Prep takes 10 minutes and cooking takes 20, for 30 minutes in total. Each serving has approximately 380 calories, 12 grams of fat (2 grams saturated), 40 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein and 800 milligrams of sodium.

FAQ

Can I use gluten-free ramen noodles?

Yes. Many gluten-free ramen noodles are sold in stores. Check the packaging to make sure they suit your needs.

Can I make it vegetarian?

Yes. Use tofu or tempeh in place of the chicken, and vegetable broth instead of oyster sauce. A handful of spinach or kale adds more greens.

Can I use other proteins in this stir fry?

Yes. Shrimp, beef or pork can all replace the chicken. Each brings its own flavor and texture, and thin slices of beef or shrimp cook quickly.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us