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Chicken Ramen Stir Fry

5 from 67 votes (Click on the stars to vote!)

This Stir Fry Chicken ramen stir fry is a delightful and flavorful dish that combines the comforting elements of ramen noodles with the bold and vibrant flavors of a stir fry. Make it a complete meal by adding protein and vegetables.

For more takeaway style Asian meals see our recipes here.

Ramen noodles have a nostalgic appeal for many people, reminding them of their childhood or college days. It’s a food that brings back memories of late-night study sessions, quick and easy meals, or comforting moments shared with friends and loved ones. I love having these on cold rainy nights. It also makes for a more substantial meal by just adding chicken and vegetables.

Reasons To Love This Chicken Ramen Stir Fry

  • Flavorful and savory: A combination of heat from the chili, saltiness from soy, sweetness from sugar, and the umami from chicken makes it a creates a satisfying and mouthwatering dish.
  • Quick and easy to prepare: The actual noodles take just 2 minutes to cook. The whole stir-fry comes together in 2 minutes!
  • Versatile and customizable: Chicken ramen stir fry offers endless possibilities for customization. You can add your favorite vegetables like bell peppers, carrots, broccoli, or snap peas to enhance the nutritional value and texture of the dish. Additionally, you can adjust the seasoning and spice level according to your taste preferences.
  • Budget-friendly: Ramen noodles are affordable and readily available, making chicken ramen stir fry great to feed a crowd.
  • Leftover-friendly: If you have leftover chicken or vegetables, chicken ramen stir fry provides an excellent opportunity to repurpose those ingredients. It’s a versatile dish that allows you to use up ingredients you already have on hand, reducing waste and maximizing flavor.

chicken noodle stir fry
fried ramen
Chicken Ramen

Ingredient List for Chicken Ramen Stir Fry

Ingredients for chicken noodle stir fry
Chicken Ramen Stir Fry

Oil: Pick a neutral-smelling variety like peanut oil, canola oil, vegetable oil, grapeseed oil, etc.

Garlic: Garlic adds a wonderful aroma to your stir-fry. I have minced the garlic so it flavors the oil well.

Onions: Onions tend to add deeper flavor to sir-fries. I have used white onions.

Chicken: I have used chicken breasts. It sliced well, and since we are going to velvet it, there is no issude of it going dry and chewy. You can also use prawns, pork mince, beef, or tofu.

Vegetables: I have kept it simple and just added spring onions and spinach. Feel free to add other vegetables like snow peas, sugar snap peas, bean sprouts, etc. See tips for stir-frying vegetables below.

Soy Sauce: Soy is used twice here. Once for velveting the chicken, and second in stir fry as a sauce.

Sugar: A little bit of sugar balances the spicy, and salty flavors in this ramen dish.

Chili flakes: Sichuan Chili flakes, regular chili flakes, Korean Pepper Flakes (Gochugaru),  and Japanese Red Pepper Powder – all work here. Adjust the quantity as per your tolerance level. It is better to add less, taste test, and adjust accordingly.

Sichuan Pepper: While Sichuan pepper is commonly referred to as a pepper, it is not particularly spicy in terms of heat. Instead, it provides a mild, numbing sensation that complements its other flavors.

A great substitute for chili flakes and pepper is a readymade chili oil. I have used Lao Gan Ma chili oil which is used for other easy dishes like these chili noodles.

Sesame Oil: Sesame oil gives a wonderful nutty flavor to your dish.

chicken ramen
Velveting of chicken

For more Asian noodles try these Noodles In Chilli Oil

Step-By-Step Process to Create Chicken Ramen Stir Fry

Cook ramen according to instructions (simmer for 2 minutes), drain, and keep aside.

1. Velvet the chicken with soy sauce and cornstarch.
chicken breast stir fry
2. Stir fry chicken over high heat and keep aside.

Slice chicken into thin strips, and marinate it in soy sauce, and cornflour. This process is called velveting and keeps the chicken soft and prevents it from drying out during stir fry.

Heat oil in a wok or deep pan, and stir fry over high heat till cooked. Keep aside to be added back later.

Add more oil, and stir-fry the minced garlic

Mix soy sauce, oyster sauce, sugar, pepper powder, cornstarch, and water.

Add onions, chili oil (or chili flakes and Sichuan peppers)

Add soy sauce, and sugar and simmer for a few seconds.
Now add the cooked chicken and toss well.

stir fry ramen with chicken and spinach
Add the spinach and mix well.
chicken stir fry with ramen noodles
Toss in the cooked noodles.

ramen noodle stir fry

Stir fry till ingredients are all mixed well, and the ramen noodle stir fry looks glossy.

stir fried ramen recipe
chicken ramen stir fry
Chicken Ramen Stir Fry

Some Useful Tips For Ramen Stir Fry

Options for chili heat

  1. Use a mixture of chili flakes and Sichuan peppers.
  2. Use a ready chili oil mix like Lao Gan Ma
  3. If you purchased a spicy ramen pack, use the spice packets that come with the noodles.

Other Tips

  1. Boil water in a kettle for the noodles. This will save you time cooking the noodles on the stovetop.
  2. If your ramen gets stuck into a lump after cooking and draining, just run them under cold water and gently shake them loose.
fried ramen stir fry in bowl with chopsticks

Tips to Stir-Frying Vegetables

Feel free to load up your ramen with a variety of vegetables like carrots, Bok Choy, mushrooms, bell peppers, snow peas, etc.

1. Cook harder vegetables like carrots, white parts of spring onions, and whites of Bok Choy first. Once they look crispy, then add softer vegetables like mushrooms, bell peppers, and snow peas. Leafy parts of bok choy or spinach or spring onions should go in last. This is the same sequence one would follow while making mason jar salads.

2. Do not cook too many servings in the wok. Home-use gas stoves are too small to generate the kind of heat commercial a wok has. To get around this problem, only stir-fry 2 portions at a time to get that smokey char or wok-hei flavor.

3. Always keep the heat high, and do not crowd the vegetable at the center of the wok. They will start sweating and turn mushy. We need them to be stir-fried quickly and at high temperatures.

4. Mise En Place: This is a French term for keeping everything ready and in order. This is especially important during quick stir-frying. I keep the ingredients in the order that they go in the wok. This takes the guesswork out when you are working and makes the workflow very smooth and enjoyable. Don’t forget an extra plate to keep the chicken, prawns, and cooked vegetables aside after cooking.

ramen stir fry recipe
Ramen Stir Fry Recipe

Frequently Asked Questions About Chicken Ramen Stir Fry


Use rice noodles instead of ramen for a gluten-free alternative. Cook the noodles as per instructions and keep aside till ready to stir-fry.

Can i use ramen noodles in stir fry?

Yes you can! Instant noodles tend to cook really fast and go mushy quickly. It is important to cook them for just 2 minutes, drain and run them under running water, so they do not continue cooking in residual steam. This makes them easier to stir fry and not break too easily.

Are these noodles dairy free?

There is no dairy added to the recipe. However, always check your package labels for allergen warnings.

Should you put soy sauce before or after cooking ramen?

The sauce here is made by simmering the chili in oil, garlic, soy sauce, and sugar. The ramen is then added on top to create a delicious stir fry.

Can i add chicken to instant ramen?

Absolutely! Adding chicken adds proteins and makes your meal more satisfyig and filling.

How do I make the Chicken Ramen Low Carb?

Edamame beans, Shirataki Noodles ( also known as Konjac Noodles) as well as Hearts Of Palm Noodles are all low-carb options. Shirataki noodles are a traditional Japanese product made from a fiber called glucomannan, which is produced from konjac, an Asian root vegetable. They are the lowest-carb option for noodles.
The prepared dish will be soft in texture due to the nature of Konjac noodles, but they are a good alternative to have once they soak up all the soy-chili sauce.


To make this recipe Vegan, just swap the chicken for firm tofu. You will also need to use egg-free noodles.

How long can I store this?

In The Fridge: 2-3 Days

Can you freeze chicken noodle stir fry?

I do not recommend freezing this ramen dish. Instant noodles tend to be really soft and do not fare well when frozen and thawed. They might end up mushy. If you need to prep ahead, I suggest stirfrying the chicken with the sauce and vegetables and freezing them in a freezer safe container. Once thawed, add the boiled noodles and heat well.

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Chicken Ramen Stir Fry Noodles picked up by chopsticks

Chicken Ramen Stir Fry

Ramen tossed with chilli oil and bulked with protein and vegetables
5 from 67 votes (Click on the stars to vote!)
Print Pin Rate
Course: lunch box, Main Course
Cuisine: American, Chinese
Keyword: chicken noodle stir fry, chili ramen, quick and easy meals
Categories: quick easy dinners
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 444kcal


Velvet The Chicken

  • 1/2 pound Chicken (200g)
  • 1 teaspoon Soy Sauce
  • 1 tablespoon Cornstarch

Stir Fry Ramen

  • 1 Tablespoon Oil
  • 6 Cloves Garlic minced
  • 1 Onion diced
  • 1 Spring Onion (white part) diced
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Sugar
  • 2 packs Ramen Cooked as per instructions and drained
  • 1 teaspoon Sesame Oil

For The Chilli Heat

  • 1 Tablespoon Chili Oil (see note #1) or as per taste


  • 1 teaspoon Chili Flakes (see note #2) or as per taste
  • 1/4 teaspoon Sichuan Peppers or as per taste


Velvet The Chicken

  • Slice the chicken into thin strips
  • Add soy sauce and cornstarch and massage well. Keep aside.

Prepare the Ramen

  • Boil ramen noodles as per the instructions

Stir Fry

  • Place the wok on high heat.
  • Add oil, and wait till it starts smoking.
  • Stir fry the marinated chicken first till it is cooked. Remove and keep aside.
  • Add some more oil and stir-fry the garlic, onions, and spring onions (stalks).
  • Add chili oil (or chili flakes, and Sichuan peppers), soy sauce, and sugar.
  • Simmer for 10 seconds
  • Add the stir-fried chicken, and toss till well coated.
  • Now add the spinach and toss well.
  • Add the ramen and stir-fry till everything is mixed well.
  • Garnish with sesame oil, and green onions (optional) and serve hot!


Note #1: Options for chili heat
  1. Use a mixture of chili flakes and Sichuan peppers.
  2. Use a ready chili oil mix
  3. If you have a spicy ramen pack, use the spice packets that come with the noodles.
Note #2:Chili Flakes 
Sichuan Chili flakes, regular chili flakes, Korean Pepper Flakes (Gochugaru),  and Japanese Red Pepper Powder – all work here. Adjust the quantity as per your tolerance level. It is better to add less, taste test, and adjust accordingly.


Calories: 444kcal | Carbohydrates: 16g | Protein: 24g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 792mg | Potassium: 402mg | Fiber: 2g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg
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