Easy Chicken Ramen Stir Fry With Veggies And Garlic

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This Easy Chicken Ramen Stir Fry is colorful, saucy, and packed with veggies, with twisty noodles that soak up all the garlicky ginger goodness. It comes together in about 30 minutes, so you can go from “what’s for dinner?” to big steamy bowls pretty fast.

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The Chicken Ramen Stir Fry That Lives In My Weeknight Rotation

This is one of those 30-minute dinners I lean on when I want something flavorful but don’t feel like making a mess. Everything cooks in one skillet, the noodles soak up all that garlicky soy flavor, and you can swap in whatever veggies or protein you have. It’s solid, satisfying, and the leftovers heat up really well.

Here is how it all comes together:

Cook the ramen just until tender, then drain so it is ready to grab
Slice the chicken and vegetables so everything cooks quickly and evenly
Sear the chicken in a hot skillet with a little oil, salt, and pepper until just cooked through
Add peppers, bok choy, and mushrooms and cook until the veggies are crisp-tender
Stir in snow peas, garlic, ginger, and soy sauce so the pan turns glossy and fragrant
Toss in the ramen and coat everything in the sauce so the noodles pick up all the flavor

You can follow it as written or just use it as a base. Toss in whatever vegetables you have, add a squeeze of lime or a drizzle of chili oil, maybe finish with sesame seeds. It’s flexible, forgiving, and totally fine going straight from skillet to table.

Watch How To Make My Easy Chicken Ramen Stir Fry

Easy Chicken Ramen Stir Fry

Danielle Cochran

Easy Chicken Ramen Stir Fry tosses tender sliced chicken, bok choy, peppers, mushrooms, snow peas, and ramen noodles in a garlicky ginger soy sauce for a colorful, weeknight-friendly skillet dinner. It is fast, flexible, and perfect for using up whatever veggies you have on hand.

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Prep Time 15

Cook Time 19

Course Main Course

Servings

Equipment

1 Stockpot
1 Colander
1 deep skillet

Ingredients

2 discs or 1 bundle of ramen noodles
2 tbsp soy sauce
8 ounces snow peas
½ cup sweet peppers, diced can substitute with bell pepper
4 baby bok choy, chopped
8 ounces button mushrooms, sliced
pinch of salt and pepper
1 lbs boneless skinless chicken breast, thinly sliced
1 tbsp olive oil
1 ½ tsp garlic, minced
1 ½ tsp ginger paste

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Instructions

Cook your ramen according to the package directions and drain.
Slice your chicken and vegetables.
Heat a large, deep skillet with olive oil over medium heat.
Add the chicken and season with salt and pepper. Let the chicken cook until it's cooked through.
Add the peppers, bok choy, and mushrooms and cook for a couple of minutes until tender crisp.
Add the snow peas, ginger, garlic, and soy sauce and let cook for a couple of minutes.
Add the ramen and toss to combine.
Enjoy!

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Frequently Asked Questions

Can I make this gluten free?

Yes. Use gluten free ramen noodles and a gluten free soy sauce or tamari, and double-check any packaged ingredients to be sure they are labeled gluten free. The cooking method stays exactly the same.

What other vegetables work well in this stir fry?

Broccoli florets, snap peas, shredded carrots, cabbage, or thinly sliced onions all do well here. Just add firmer veggies earlier so they have time to cook, and quick-cooking ones like snap peas closer to the end.

Can I use chicken thighs instead of chicken breast?

Absolutely. Boneless skinless chicken thighs work really well and stay very tender. Slice them thin so they cook quickly and sear them the same way as the breasts.

How can I make this dish spicier?

You can add chili flakes when you sauté the garlic and ginger, stir in a spoonful of chili paste with the soy sauce, or drizzle chili oil over each bowl right before serving.

Does this reheat well?

It reheats nicely in a skillet over medium heat with a splash of water or a little extra soy sauce to loosen things up. The noodles will be a bit softer the next day but still very tasty.