⏱️ Quick Recipe Snapshot
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 generous bowls
Cuisine: Asian-Inspired
Diet Tags: High-Protein·One-Pan·Family-Friendly
Difficulty: Easy to Intermediate
✨ Why You’ll Crave It
This recipe takes pantry staples—ramen noodles and soy sauces—and transforms them with juicy chicken and crisp veggies for a stir-fry that’s fast, tasty, and totally satisfying. No flavor packet? No problem! Just your own creamy, savory sauce that truly steals the show.
🛒 Ingredients You’ll Need
🥢 Signature Sauce
3 Tbsp regular soy sauce
3 Tbsp dark soy sauce
3 Tbsp hoisin sauce
1 Tbsp oyster sauce
1 Tbsp rice wine vinegar
2 tsp sriracha
ÂĽ tsp white ground pepper
🍗 Chicken & Noodles
3 (3-oz) packages instant ramen (no flavor packets)
1 lb boneless, skinless chicken breasts, diced
3 Tbsp vegetable oil (divided 2 Tbsp + 1 Tbsp)
🥦 Veggie Mix
1 cup diced red bell pepper
1 cup sliced mushrooms
½ cup diced yellow onion
1 cup broccoli florets
1 Tbsp minced garlic
1 Tbsp grated fresh ginger
🌱 Garnish (Optional)
Thinly sliced green onion
½ Tbsp toasted sesame seeds
👩‍🍳 Step-by-Step Instructions
1. Prep the Sauce
In a bowl, whisk together soy sauces, hoisin, oyster, vinegar, sriracha, and pepper. Set aside.
2. Cook the Noodles
Cook ramen noodles according to package directions (omit seasoning). Drain, toss with 1 Tbsp oil to prevent sticking.
3. Sauté the Chicken
Heat 2 Tbsp oil in a large skillet or wok over medium-high heat. Add diced chicken and cook 5–6 minutes until golden brown and cooked through. Remove and set aside.
4. Stir-Fry the Veggie Base
In the same skillet, add remaining 1 Tbsp oil.
Stir-fry onion, pepper, mushrooms, and broccoli for 3–4 minutes until just tender.
Add garlic and ginger, cooking for 30 seconds until aromatic.
5. Combine Ingredients
Return chicken to the skillet. Pour in the prepared sauce and toss.
Add noodles and toss again, coating everything in sauce. Stir-fry 2–3 more minutes until heated through and glossy.
6. Garnish & Serve
Transfer to bowls and sprinkle with green onions and sesame seeds if desired. Serve hot!
💡 Kristy’s Tips & Variations
Protein Swap: Use shrimp, beef strips, or crispy tofu instead of chicken.
Veggie Boost: Add snap peas, shredded carrots, or baby corn for variety.
Spice Adjustment: Use more or less sriracha, or toss in chili garlic sauce for extra heat.
W-W-Friendly: Use light oil and reduce noodle portion, bulk up with extra veggies.
🧮 Nutrition Estimate (Per Serving)
Calories: ~550 kcal
Protein: ~35 g
Carbs: 60 g
Fat: 20 g
(Sauce and chicken bring richness, while noodles and veggies balance the dish.)
âť“ FAQs
Can I make this ahead?
Yes! Prep ingredients ahead, then stir-fry everything just before serving. Best texture when hot and fresh.
What if I don’t have dark soy sauce?
Use all regular soy sauce and add a dash of molasses or brown sugar for color and depth.
Can this be gluten-free?
Yes—use GF noodles, tamari instead of soy, and ensure the hoisin/oyster sauces are gluten-free alternatives.
📝 Kristy’s Final Note
This Chicken + Ramen Stir Fry is a weeknight hero—ready in under 30 minutes, full of homemade flavor, and wildly customizable. It’s delicious, comforting, and perfect for busy schedules. Gather your ingredients and stir up something amazing tonight! 🌶️
🍽️ More One-Pan Noodle Favorites
🥢 Ginger Teriyaki Chicken Lo Mein
🍜 Beef & Broccoli Chow Mein
🌾 Gluten-Free Pad Thai with Shrimp
🍗 Creamy Cajun Chicken & Veggie Pasta