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 you 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! 

Ingredients for a Ramen Noodle Stir-Fry

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

• Chicken-flavored ramen
• Sesame oil
• Olive oil
• Chicken breasts
• Broccoli florets
• Red bell pepper
• Baby corn
• Bamboo shoots
• Soy sauce
• Rice vinegar
• 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 in the veggies and bamboo shoots and cover to steam until crisp-tender. 
3. After the chicken and veggies are done, add in two packages of cooked ramen noodles.
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. 

Recipe Video Tutorial

Recipe Variations to Try

Add spice: To add authentic Asian flavor as well as a bit of heat, I used both soy sauce, ginger, and chili garlic sauce. I used 3 heaping tablespoons and we thought the dish had slight heat after you’ve eaten a whole serving but if you’re more sensitive to spices than we are, I would start with 1 or 2 tablespoons. You can always add more later.

Mix and match the vegetables: The great thing about stir-fries are that they are very flexible based on what you have on hand and enjoy. Use them as a way to clean out the mishmash of veggies in your produce drawer.

Rather than using the vegetables I used, you can incorporate mushrooms, sugar snap peas, carrots, onions, or your favorites. Add water chestnuts rather than bamboo shoots or baby corn.

Change the stir-fry sauce: Swap teriyaki sauce for soy sauce, or try sweet chili sauce rather than chili garlic sauce.

What to Serve with Ramen Stir-Fry

As far as I’m concerned, this ramen noodle stir-fry is a meal in itself with the veggies, chicken, and noodles.

However, you can pair the stir-fried ramen with one or more of the following sides:

• Fresh Spring Rolls
• Sheet Pan Orange Ginger Veggies
• Teriyaki Salad (omit the chicken) 
• Mushroom Vegetable Soup
• Green Edamame Salad

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4.72 from 28 votes

Chicken and Ramen Stir-Fry

By Averie Sunshine

Don't call for takeout when you can make this EASY chicken and vegetable stir-fry in 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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Ingredients  

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Stir-Fry

• ▢ two 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
• ▢ one 14.5-ounce can baby corn, drained and halved if necessary
• ▢ one 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

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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: 1, Calories: 605kcal, Carbohydrates: 51g, Protein: 49g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 17g, Cholesterol: 129mg, Sodium: 1204mg, Fiber: 14g, Sugar: 8g

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

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