Description

This quick Chicken, Vegetable, and Ramen Noodle Stir Fry is ready in just 15 minutes! Juicy chicken, colorful veggies, and tender ramen noodles are tossed in a savory-sweet stir fry sauce for a fast and easy dinner that everyone will love. One skillet, no fuss, and so satisfying!

Ingredients

1 lb boneless, skinless chicken breasts or thighs, thinly sliced
2 packages ramen noodles (discard seasoning packets)
1 tbsp sesame oil (or vegetable oil)
2 cups mixed stir-fry vegetables (fresh or frozen – broccoli, bell peppers, carrots, snap peas)
2 cloves garlic, minced
1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
2 green onions, sliced (optional, for garnish)
Sesame seeds (optional, for garnish)

For the sauce:

1/4 cup low-sodium soy sauce
2 tbsp hoisin sauce (or oyster sauce)
1 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tsp sriracha (optional, for heat)

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Instructions

Cook ramen noodles: Bring a pot of water to a boil and cook ramen noodles (without seasoning packets) for about 2–3 minutes, just until tender. Drain and set aside.
Sauté chicken: In a large skillet or wok over medium-high heat, heat sesame oil. Add sliced chicken and cook for 4–5 minutes, or until fully cooked and golden. Remove and set aside.
Stir-fry veggies: In the same pan, add a bit more oil if needed. Toss in vegetables, garlic, and ginger. Cook for 3–4 minutes until tender-crisp.
Mix sauce: While veggies cook, whisk together soy sauce, hoisin sauce, honey, rice vinegar, and sriracha in a small bowl.
Combine everything: Return chicken to the pan, add cooked noodles, and pour the sauce over top. Toss everything together and stir-fry for another 1–2 minutes until coated and heated through.
Serve: Garnish with green onions and sesame seeds if desired. Serve hot!

Notes

Use leftover rotisserie chicken to save even more time.
Great with shrimp, beef, or tofu as a protein swap.

Add peanuts or cashews for extra crunch.