I always turn to this chicken ramen noodles recipe when I want something quick, filling, and full of flavor. I like how simple ramen noodles transform into a restaurant-style meal once I add tender chicken, crisp vegetables, and my homemade stir-fry sauce. Everything comes together fast, making this one of my favorite under-30-minute dinners.
Why You’ll Love This Recipe
I love this recipe because it is easy, customizable, and perfect for busy days. I can adjust the spice level, swap vegetables based on what I have, and still end up with a comforting, satisfying dish. I also enjoy that it is a one-pan meal, which keeps cleanup simple and stress-free.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the ramen stir-fry sauce
2 tablespoons light soy sauce (low sodium)
2 tablespoons dark soy sauce (low sodium)
2 tablespoons Worcestershire sauce
3 tablespoons sriracha sauce
2 teaspoons white vinegar
2 tablespoons hoisin sauce
1/2 tablespoon brown sugar
1/2 teaspoon black pepper powder
1 tablespoon water
For the chicken
1 cup chicken breast or chicken thigh pieces
Salt as needed
1/2 teaspoon black pepper powder
1 tablespoon light soy sauce
1/2 teaspoon cornstarch
Additional ingredients
3 packets ramen noodles or instant noodles, seasoning packets discarded
2 tablespoons vegetable oil or sesame oil
5 garlic cloves, minced
1 inch ginger, minced
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small onion, chopped
2 spring onions, chopped, whites and greens separated
1/3 cup broccoli florets, chopped
1/3 cup white button mushrooms, sliced
1/4 cup carrot sticks
Directions
I begin by boiling a pot of water and cooking the ramen noodles for about 1 to 2 minutes, since they cook very quickly. I immediately drain them and rinse under cold water, then toss them with a teaspoon of oil to keep them from sticking together.
In a bowl, I add the chicken pieces along with salt, black pepper, cornstarch, and soy sauce. I mix everything well and let the chicken marinate briefly so it stays tender while cooking.
Next, I chop all the vegetables and keep them ready. I heat oil in a wok or large pan, then sauté the minced ginger and garlic until fragrant. I add the vegetables one by one and stir-fry until they are slightly soft but still crisp.
I move the vegetables to one side of the pan and add the chicken pieces. I sauté the chicken until it is fully cooked and lightly caramelized, discarding any excess marinade if needed.
In a separate bowl, I mix all the ingredients for the stir-fry sauce. I pour the sauce into the pan and toss everything together. Finally, I add the cooked ramen noodles and stir-fry until the noodles are well coated and evenly mixed. I serve the dish immediately while it is hot.
Servings And Timing
I usually make this recipe for 3 servings.
Preparation time is about 20 minutes, cooking time is around 10 minutes, and the total time comes to approximately 30 minutes.
Variations
I sometimes replace chicken with tofu or paneer when I want a vegetarian version. If I prefer less heat, I reduce the amount of sriracha. I also enjoy making a soupy version by adding chicken stock before the noodles and letting everything simmer briefly.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using a pan over medium heat with a small splash of water to loosen the noodles and keep them from drying out.
FAQs
Can I use noodles other than ramen?
I often use udon noodles or even regular pasta, and the dish still turns out delicious.
How do I keep the noodles from overcooking?
I always cook the noodles separately and rinse them with cold water to stop the cooking process.
Is this recipe very spicy?
I find it moderately spicy, but I easily adjust the heat by reducing the sriracha.
Can I prepare this dish in advance?
I prefer making it fresh, but I sometimes prep the vegetables and sauce ahead of time to save cooking time.
What vegetables work best for this recipe?
I like using broccoli, carrots, bell peppers, and mushrooms, but I often add whatever vegetables I have on hand.
Conclusion
This chicken ramen noodles recipe is one of my favorite quick dinners because it is flavorful, flexible, and easy to prepare. I love how basic ingredients come together to create a comforting meal that feels special without much effort. Whenever I need a fast and satisfying dish, this recipe is always my go-to.
This chicken ramen noodles recipe turns simple instant noodles into a flavorful stir-fry with tender chicken, crisp vegetables, and a bold homemade sauce. A perfect 30-minute one-pan meal for busy weeknights.
Total Time:30 minutes
Yield:3 servings
Ingredients
For the stir-fry sauce:
2 tablespoons light soy sauce (low sodium)
2 tablespoons dark soy sauce (low sodium)
2 tablespoons Worcestershire sauce
3 tablespoons sriracha sauce
2 teaspoons white vinegar
2 tablespoons hoisin sauce
1/2 tablespoon brown sugar
1/2 teaspoon black pepper powder
1 tablespoon water
For the chicken:
1 cup chicken breast or thigh pieces
Salt, as needed
1/2 teaspoon black pepper powder
1 tablespoon light soy sauce
1/2 teaspoon cornstarch
Additional ingredients:
3 packets ramen noodles (seasoning discarded)
2 tablespoons vegetable or sesame oil
5 garlic cloves, minced
1 inch ginger, minced
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small onion, chopped
2 spring onions, chopped (whites and greens separated)
1/3 cup broccoli florets, chopped
1/3 cup white button mushrooms, sliced
1/4 cup carrot sticks
Instructions
Cook ramen noodles in boiling water for 1–2 minutes until just tender. Drain and rinse under cold water. Toss with a little oil to prevent sticking.
In a bowl, combine chicken, salt, black pepper, soy sauce, and cornstarch. Mix and marinate briefly.
Chop all vegetables and set aside.
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger; sauté until fragrant.
Add vegetables and stir-fry until slightly tender but still crisp.
Push vegetables to one side and add marinated chicken. Cook until fully done and lightly caramelized.
In a bowl, mix all sauce ingredients. Pour into the pan and stir to coat chicken and vegetables.
Add cooked ramen noodles and stir-fry until everything is evenly coated and heated through.
Serve hot, garnished with spring onion greens if desired.
Notes
Reduce sriracha for a milder version.
Use tofu or paneer for a vegetarian twist.
Prep sauce and vegetables ahead of time for faster cooking.
