I’m sharing my easy Teriyaki Chicken Ramen Stir Fry, a quick, healthy, and budget-friendly skillet recipe that comes together in under 30 minutes for simple weeknight lunches or dinners.

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I’ve been chasing the perfect weeknight fix and I think I finally nailed The Best Chicken Ramen Noodles [Of All Time]. It’s loud, fast and kinda magical, the way thinly sliced boneless skinless chicken breasts meet chewy ramen noodles in a single skillet.

Not the soup youre thinking of but more like Teriyaki Chicken Ramen Stir Fry vibes that sneakily tastes like takeout but better. My kids disappeared within minutes and I still don’t know how that happened.

I’m not promising miracles, but this one hits the right mix of savory and sweet and makes you want to go back for seconds.

Ingredients

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Chicken breasts: Lean protein powerhouse, keeps you full, builds muscle, mild flavor soaks up sauces.
Ramen noodles: Fast carbs, comfy and chewy, give the dish body but can be refined.
Garlic: Sharp, savory punch, adds depth, may help immunity, small but mighty flavor boost.
Ginger: Warm, peppery zing, brightens sauces and broth, aids digestion and feels fresh.
Soy sauce: Umami salty base, brings savory and slightly sweet notes, watch the sodium.
Sesame oil: Tiny drizzle packs big nutty aroma, finishes the dish, use sparingly for balance.
Carrots: Crunchy, sweet, add color and fiber, give natural sweetness and a fresh bite.
Cabbage: Light crunch, low calorie, adds volume and vitamins, soaks up sauce nicely.

Ingredient Quantities

1 lb boneless skinless chicken breasts thinly sliced

8 oz ramen noodles, about 2 instant packs

2 tbsp vegetable oil

1 tsp sesame oil

3 cloves garlic minced

1 tbsp fresh ginger grated

1 small yellow onion thinly sliced

1 large carrot julienned

1 red bell pepper thinly sliced

2 cups shredded green cabbage

1 cup snap peas trimmed

3 tbsp low sodium soy sauce

1 tbsp oyster sauce

1 tbsp rice vinegar

1 tbsp honey or brown sugar

1/2 cup low sodium chicken broth

1 tsp cornstarch

2 green onions sliced

1 tbsp sesame seeds

Salt and freshly ground black pepper to taste

Pinch crushed red pepper flakes optional

How to Make this

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1. Bring a pot of water to a boil, cook the ramen noodles 2 to 3 minutes according to package directions but do not use the seasoning packets, drain and reserve about 1/4 cup cooking water, set noodles aside.

2. While noodles cook, mix the sauce: whisk together 3 tbsp low sodium soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp honey or brown sugar, 1/2 cup low sodium chicken broth and 1 tsp cornstarch (make cornstarch slurry by dissolving it in 2 tbsp cold water or a little broth).

3. Pat the 1 lb thinly sliced chicken breasts dry, season lightly with salt and pepper, slice against the grain so the bites stay tender.

4. Heat a large skillet or wok over medium high heat, add 2 tbsp vegetable oil until shimmering, add chicken in a single layer and sear 3 to 4 minutes stirring once or twice until just cooked through, don’t overcrowd the pan or chicken will steam; remove chicken to a plate.

5. In the same skillet add 1 tsp sesame oil, then add the minced garlic and grated ginger and cook 20 to 30 seconds until fragrant, add the thinly sliced yellow onion, julienned carrot and red bell pepper and stir fry 2 minutes.

6. Add 2 cups shredded green cabbage and 1 cup snap peas, toss and cook another 1 to 2 minutes until veggies are bright and crisp tender, season with a little salt and freshly ground black pepper.

7. Return the cooked chicken to the pan, add the drained noodles, pour the prepared sauce and the reserved noodle water into the skillet, toss constantly to coat everything and let the sauce come to a simmer so the cornstarch thickens, 1 to 2 minutes.

8. Taste and adjust seasoning, add a pinch of crushed red pepper flakes if you like heat, and a little more soy or honey if it needs balance.

9. Turn off the heat and drizzle a tiny extra 1/2 tsp sesame oil for aroma, toss briefly so it gets distributed.

10. Serve immediately garnished with sliced green onions and 1 tbsp sesame seeds, enjoy hot — kids love this and leftovers reheat well.

Equipment Needed

1. Large pot for boiling the noodles, 4 quart or larger.
2. Colander or fine mesh strainer to drain noodles and reserve about 1/4 cup cooking water.
3. Large skillet or wok, 12 inch works great for searing and stir fry.
4. Cutting board and a sharp chef knife for slicing the chicken and veg.
5. Mixing bowl and a whisk for the sauce, a fork works in a pinch.
6. Tongs or a sturdy spatula to toss and stir, plus a slotted spoon if you have one.
7. Grater or microplane for ginger (or just mince with the knife).
8. Measuring spoons and a 1/2 cup measure for the broth, plus a tablespoon.
9. Plate to rest the cooked chicken on, and serving bowls plus chopsticks or forks.

FAQ

Q: Can I swap the chicken for something else? A: Yes, no problem. Firm tofu (pressed and pan fried) works great, shrimp cooks in 2 to 3 minutes and is a tasty swap, and thin pork strips also work but may need a couple extra minutes to cook through. Cook times change but the sauce and veg stay the same.

Q: How do I keep the noodles from getting soggy? A: Cook the ramen just until al dente, drain and rinse under cold water to stop cooking, then toss them into the pan at the very end just to warm through. If you add them too early they’ll soak up all the sauce and turn mushy.

Q: My sauce is too thin, how do I thicken it? A: Make a cornstarch slurry by mixing the 1 tsp cornstarch with 1 tablespoon cold water, stir it into the simmering sauce and cook 1 to 2 minutes until it thickens. Add the slurry slowly, you can always add more but you cant take it out.

Q: Can I make this spicy or milder? A: Totally adjustable. For heat add sriracha, chili garlic paste or the pinch of crushed red pepper flakes in the ingredients. To make it milder just skip the red pepper and cut back on any hot sauce, the rest of the flavors are still bold.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge for 3 to 4 days. Noodles soak sauce over time so when reheating add a splash of chicken broth or water and warm in a skillet until hot, or microwave with a little liquid. Reheat chicken to 165°F to be safe.

Q: Can I make this gluten free or lower sodium? A: Yes. Use gluten free ramen or rice noodles, swap soy sauce for tamari or coconut aminos, and use a gluten free oyster sauce or omit it and add a little extra honey and a splash of tamari. Use low sodium chicken broth and taste before adding salt.

The Best Chicken Ramen Noodles [Of All Time] Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs for more flavor and juiciness (cook a few minutes longer), or use extra-firm tofu for a vegetarian version, press it first so it wont get soggy.
Ramen noodles: use udon or soba noodles, or rice noodles for gluten-free, just mind cooking times cause they differ.
Low sodium soy sauce: replace with tamari to make it gluten-free, or coconut aminos if you want soy-free and slightly sweeter.
Oyster sauce: use hoisin sauce plus a splash of soy for similar sweetness, or fish sauce with a pinch of sugar for a thinner, savory umami hit.

Pro Tips

– Cook the chicken and noodles in batches if you need to, dont try to shove everything in at once. A really hot pan gives quick browning and flavor, then let the chicken rest a minute off the heat so it stays juicy.

– Rinse the noodles under cold water right after draining to stop cooking and take off extra starch, then toss them with a teaspoon of oil or a splash of the reserved noodle water so they dont clump when you add the sauce.

– Make the cornstarch slurry with cold liquid and whisk it smooth, then add it to a warm sauce not boiling cold broth, otherwise you can get little globby bits. If the sauce ends up too thick, thin with more reserved noodle water a tablespoon at a time, if too thin let it simmer off quickly to concentrate.

– For best texture when reheating leftovers, toss everything back in a screaming hot skillet for 1 to 2 minutes instead of nuking it, that brings veggies back to life and keeps noodles from getting mushy. Sprinkle sesame seeds and a squeeze of lime or a few chopped herbs right before serving for brightness, kids usually like a tiny squeeze of honey too.