Mouthwatering Ramen Noodle Stir Fry

A ramen noodle stir fry packed with tender chicken, fresh vegetables, and chewy noodles tossed in a simple homemade sauce made with sweet soy sauce, oyster sauce, and sesame oil.

This is one of those weeknight dinners that comes together in under 30 minutes. I always keep a few packs of ramen noodles in the pantry for nights when I need something quick and satisfying on the table.

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What Type of Ramen Noodles to Use

Grab those inexpensive packages of ramen noodles from the grocery store, yes, the same ones you probably ate in college. Any flavor variety works since we’re tossing the seasoning packets and making our own sauce, so just pick whatever’s on sale.

For an even chewier texture, fresh ramen noodles from the refrigerated section are a great upgrade. Either way, cook according to the package directions, drain well, and they’re ready to go.

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What You Can Swap Out

• Chicken tenders: You can easily swap chicken for beef strips, pork, shrimp, or tofu. If using shrimp, add them later in the cooking process since they cook faster. For tofu, press it first and cube it into bite-sized pieces.
• Broccoli and carrots: Mix up the veggies based on what’s in your fridge – snap peas, bell peppers, mushrooms, bok choy, or cabbage all work great. Just keep the total amount of vegetables around 3-4 cups.
• Oyster sauce: If you don’t have oyster sauce, you can use hoisin sauce instead for a slightly sweeter flavor, or add an extra tablespoon of soy sauce mixed with a teaspoon of brown sugar.
• Chicken broth: Vegetable broth works just as well here, or you can even use water with a bit of extra soy sauce if you’re in a pinch.
• Sesame oil: While sesame oil adds a nice nutty flavor, you can leave it out if you don’t have it. The dish will still taste good without it.

Things to Keep in Mind

Overcooking the vegetables is a mistake worth watching. Pull them from the pan while they still have a bit of crunch since they’ll continue cooking when added back at the end.

Always discard the seasoning packets that come with the ramen. They’re far too salty and will overpower your homemade sauce, so use the noodles only.

Make sure the chicken is sliced into thin, bite-sized strips before cooking, and avoid crowding the pan or it’ll steam instead of getting a nice sear.

Also, keep an eye on the liquid absorption in step 10. If the noodles start sticking, add a splash more chicken broth to prevent burning.

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Pairing Ideas for This Dish

Crispy egg rolls or spring rolls add a great crunch, while a simple cucumber salad with rice vinegar and a pinch of sugar offers a fresh, light contrast to the savory noodles.

For more protein, pan-fried dumplings are always a hit and store-bought ones work great. Or keep it simple with steamed edamame sprinkled with sea salt, which takes just a few minutes to prepare.

Make-Ahead and Storage Tips

Store: Keep your leftover ramen stir fry in an airtight container in the fridge for up to 3 days. The noodles might soak up some of the sauce as they sit, so it’s totally normal if it looks a bit drier the next day.

Reheat: Warm it up in a skillet over medium heat with a splash of chicken broth or water to loosen things up. You can also microwave it for 1-2 minutes, stirring halfway through. I like to add a drizzle of sesame oil when reheating to bring back that fresh flavor.

Make Ahead: You can prep the chicken and veggies ahead of time and store them separately in the fridge for up to 2 days. When you’re ready to eat, just cook the noodles fresh and toss everything together. This keeps the noodles from getting mushy and makes weeknight dinners super quick.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium
Servings	4 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 45-55 g
• Fat: 36-44 g
• Carbohydrates: 220-250 g

Ingredients

For the sauce:

• 2.5 tbsp sweet soy sauce (I use ABC brand for authentic thick consistency)
• 1.5 tbsp oyster sauce (Lee Kum Kee is my preferred brand for better depth)
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1/4 tsp pepper
• 1/4 tsp ground ginger

For the stir fry:

• 3 packs ramen noodles (discard the flavor packets)
• 6 oz chicken tenders (sliced into thin 1/2-inch strips)
• 6 garlic cloves (freshly minced for best aroma)
• 1/2 onion
• 2 cups broccoli florets (cut into bite-sized 1-inch pieces)
• 1 cup carrots
• 2 cups chicken broth (I use Swanson Less Sodium to control the salt)
• 1.5 tbsp vegetable oil

Step 1: Prepare Mise en Place and Sauce

• 6 garlic cloves, minced
• 1/2 onion, sliced
• 2 cups broccoli florets
• 1 cup carrots
• 6 oz chicken tenders, sliced
• 2.5 tbsp sweet soy sauce
• 1.5 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1/4 tsp pepper
• 1/4 tsp ground ginger

Start by preparing all your ingredients so cooking moves smoothly.

Mince the garlic cloves finely, slice the onion into thin strips, and cut the broccoli into 1-inch bite-sized florets.

Cut the carrots into thin matchsticks or small bite-sized pieces, and slice the chicken tenders into thin 1/2-inch strips.

In a small bowl, whisk together the sweet soy sauce, oyster sauce, sesame oil, soy sauce, pepper, and ground ginger to create your sauce base.

I find mixing the sauce ahead makes it easier to add all at once when the timing is critical.

Step 2: Cook and Remove Vegetables

• 1.5 tbsp vegetable oil
• 2 cups broccoli florets from Step 1
• 1 cup carrots from Step 1

Heat 1.5 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add the broccoli florets and stir-fry for about 1 minute until they begin to brighten and soften slightly.

Add the carrot pieces and cook for another 30 seconds, stirring constantly.

Transfer both vegetables to a clean plate and set aside—we’re removing them early so they maintain their texture and don’t overcook when everything comes back together.

Step 3: Sear the Chicken

• 6 oz chicken tenders, sliced from Step 1

Without wiping the pan, add the sliced chicken tenders to the same hot skillet and cook over medium-high heat for 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.

Transfer the cooked chicken to the plate with the vegetables.

The residual oil and browned bits left in the pan will add great flavor to the next steps.

Step 4: Build the Flavor Base with Aromatics

• 6 garlic cloves, minced from Step 1
• 1/2 onion, sliced from Step 1
• sauce mixture from Step 1
• 2 cups chicken broth

Add the minced garlic and sliced onion to the skillet and stir-fry for about 1-2 minutes until fragrant and the onion softens slightly.

You’ll immediately smell the aromatic garlic—this is when you know the flavors are developing.

Pour in the sauce mixture from Step 1 and the chicken broth, stirring well to combine everything.

Step 5: Cook the Ramen Noodles

• 3 packs ramen noodles

Bring the broth mixture to a boil over medium-high heat, then add the ramen noodles (discard the flavor packets) directly to the liquid.

As the noodles begin to soften, use chopsticks or a fork to flip and separate them frequently—this prevents clumping and helps them absorb the sauce evenly.

After about 3-4 minutes, the noodles should be mostly tender and the liquid should be mostly absorbed.

I like to keep stirring even when the liquid gets low because it helps the noodles develop a slightly caramelized coating from the sauce.

Step 6: Combine and Finish

• cooked chicken from Step 3
• cooked vegetables from Step 2

Reduce the heat to medium and return the cooked chicken and vegetables from Step 3 to the skillet.

Stir everything together gently but thoroughly for about 1 minute, allowing the chicken and vegetables to warm through and absorb some of the remaining sauce.

If the noodles seem too dry, you can add a splash of water or broth, but usually the residual moisture is perfect.

Step 7: Serve

Transfer the ramen stir fry to bowls or plates and serve immediately while hot.

The noodles, chicken, and vegetables should be well-coated with the glossy sauce.