15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry

Ramen Noodle Stir Fry with Chicken — 🍜🥦😍 Don’t call for takeout when you can make this EASY ramen stir-fry in 15 minutes! HEALTHIER and faster than takeout and great for busy weeknights!

Chicken Stir-Fry with Ramen Noodles

The next time you’re tempted to call for Asian takeout, put down your phone, and make this ramen noodle stir-fry instead. It’s so easy, ready in 15 minutes, and layered with Asian-inspired flavors.

It’s healthier than what you’d get in a restaurant, you’re in charge of the ingredients, and it will make you forget about that takeout.

I cooked the chicken in a mixture of sesame and olive oils before adding broccoli, red peppers, baby carrots, and bamboo shoots. Later, I added cooked ramen noodles, green onions, and sesame seeds.

The beauty is that all the ingredients for this ramen stir-fry are readily available in any grocery store and many of them you probably already have in your produce drawer just waiting to be used! 

What Readers Are Saying

It’s not only my family that loves this recipe! Take a look at what readers are saying, too:

This was quick, easy and delicious. I made it exactly as written except I doubled the sauce. We really like our food saucy lol. Highly recommend this recipe. Thank you Averie.

Bev

For all you vegetarians out there, you can substitute extra-firm tofu that’s been pressed and cubed for the chicken. The recipe is just as delicious! 5-stars! I absolutely LOVE all your chicken recipes but I just substitute the tofu and every recipe is wonderful!

Karyn

I made this for dinner tonight and it was awesome. I left the garlic chili sauce out since my husband can’t do spice but stirred a spoonful into my dish. We were both very happy and will be making this again soon and often. I knew it would be quick but I was still surprised at how fast everything cooked up.

Beckett

Ingredients for a Ramen Noodle Stir-Fry

To make the super quick chicken ramen stir-fry, you’ll need:

• Chicken-flavored ramen – Discard the flavor packets
• Sesame oil
• Olive oil
• Chicken breasts
• Broccoli florets
• Red bell pepper
• Baby corn
• Bamboo shoots
• Soy sauce – Use regular or low-sodium soy sauce
• Rice vinegar
• Chili garlic sauce – Feel free to swap teriyaki sauce for soy sauce, or try sweet chili sauce rather than chili garlic sauce
• Ground ginger
• Green onions
• Sesame seeds
• Salt and pepper

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make a Stir-Fry with Ramen Noodles

The chicken and stir-fried ramen noodles couldn’t be simpler to prepare. Here’s a brief rundown of the cooking process:

1. Add the oils to a skillet and cook the diced chicken until mostly cooked through.
2. Then, add the veggies and bamboo shoots to the pan, and cover to steam until crisp-tender. 
3. After the chicken and veggies are done, add in two packages of cooked ramen noodles, and toss to combine.
4. Cook the mixture for another few minutes, or until the chicken stir-fry sauce is heated through.
5. Sprinkle with sesame seeds and green onions before serving in a bowl. 

Recipe Video Tutorial

What to Serve with Ramen Stir-Fry

Fresh Spring Rolls with Peanut Sauce

Sheet Pan Orange Ginger Chicken and Vegetables

Easy 30-Minute Mushroom Vegetable Soup

Edamame Salad

Save Saved Review Print

4.72 from 28 votes

Chicken and Ramen Stir-Fry

By Averie Sunshine

🍜🥦😍 Don’t call for takeout when you can make this EASY ramen stir-fry in 15 minutes! HEALTHIER and faster than takeout and great for busy weeknights!

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

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Equipment

• 1 Pot
• 1 Skillet or Wok

Ingredients 

Stir-Fry

• ▢ 2 (3 ounce) packages chicken-flavored ramen, discard seasoning packets
• ▢ 2 tablespoons sesame oil
• ▢ 2 tablespoons olive oil
• ▢ 1 pound boneless skinless chicken breast, diced into bite-sized pieces
• ▢ 3 to 4 cups broccoli florets
• ▢ 1 large red bell pepper, seeded and diced small
• ▢ 1 (14.4 ounce) can baby corn, drained and halved if necessary
• ▢ 1 (8 ounce) can bamboo shoots, drained

Stir-Fry Sauce

• ▢ 2 tablespoons soy sauce, plus more if desired
• ▢ 2 tablespoons rice vinegar
• ▢ 1 to 3 tablespoons chili garlic sauce, or to taste
• ▢ 1 to 2 teaspoons ground ginger

Garnishes (Optional)

• ▢ 3 to 4 green onions, trimmed and sliced into thin rounds
• ▢ sesame seeds, optional for garnishing
• ▢ salt and pepper, optional and to taste

Cook ModePrevent your screen from going dark

Instructions 

• Cook noodles according to package directions, drain, and set aside. While noodles are cooking, move on to the next step.
• To a very large skillet or wok, add the oils, chicken, and cook over medium high-heat for about 4 minutes, or until chicken is nearly cooked through; flip intermittently to ensure even cooking.
• Add the broccoli, bell peppers, baby corn, bamboo shoots, cover, and allow vegetables to steam for about 3 to 4 minutes, or until just becoming crisp-tender.
• Add the noodles to the skillet, and add the soy sauce, rice vinegar, chili garlic sauce, ginger, and stir to combine to incorporate the noodles and vegetables. Cook for about 1 to 2 minutes.
• Evenly sprinkle with the green onions, optional sesame seeds, taste and decide if you need to add salt and pepper or more soy sauce, and serve immediately.

Notes

• Stir fry is best fresh but will keep airtight in the fridge for up to 5 days.

Nutrition

Serving: 1serving, Calories: 396kcal, Carbohydrates: 39g, Protein: 24g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 48mg, Sodium: 1160mg, Potassium: 728mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1174IU, Vitamin C: 72mg, Calcium: 46mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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