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

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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!!

15-Minute Chicken and Vegetable Stir Fry with Ramen Noodles - Don't call for takeout when you can make this EASY Asian stir fry in 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! 

15-Minute Chicken and Vegetable Stir Fry with Ramen Noodles - Don't call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

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.

15-Minute Chicken and Vegetable Stir Fry with Ramen Noodles - Don't call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

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. 

Cooking Tip

I made sure not to overcook the vegetables so they stayed perfectly crisp-tender. Nobody wants to bite into a piece of mushy broccoli, so less is more when it comes to cooking vegetables in a stir-fry! Those crunchy veggies are the perfect contrast to the tender noodles.

Recipe Video Tutorial

Recpe FAQs

Should ramen noodles be cooked before stir-frying?

Yes! You MUST cook the ramen noodles before stir-frying them with the chicken and veggies. To do so, simply discard the seasoning packets, aka salt bombs, and cook the noodles in plain water.

Can you stir-fry dry ramen noodles?

Definitely not! You have to cook the noodles before stir-frying them.

Can I Use Another Type of Noodle? 

Absolutely! I’ve made this noodle stir-fry with thin spaghetti noodles in the past and it tastes just as delicious. Any thin noodle should work.

Can I Use Chicken Thighs? 

Yes, chicken thighs or even ground chicken will work with the stir fried ramen noodles. Just keep in mind that ground chicken may have a different cook time than diced chicken breasts or thighs. 

15-Minute Chicken and Vegetable Stir Fry with Ramen Noodles - Don't call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

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.

15-Minute Chicken and Vegetable Stir Fry with Ramen Noodles — Don't call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

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:

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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
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
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Ingredients  

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

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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4.72 from 28 votes (22 ratings without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
    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.

  2. 5 stars
    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.

    1. Thanks for the 5 star review and I am glad this was quick, easy, and delish! I am all about some saucy food, too :)

  3. 5 stars
    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!

  4. 5 stars
    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!

    1. Thanks for the 5 star review and glad that extra firm tofu worked great here and that you sub it for chicken in all of my chicken recipes – that’s awesome to hear!

  5. 5 stars
    Delicious and so easy. I added water chestnuts & sugar snap peas. Can’t wait to make it again. Thanks!!

  6. 5 stars
    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.

    1. Thanks for the 5 star review and Iโ€™m glad both you and your husband were able to enjoy it (with and without the sauce) and that you will make it again! Yes, a very fast recipe too!

  7. I’m always in the mood for anything asian inspired and this stir fry sounds good (made your egg roll bowls yesterday)! Hope you had a nice holiday!

    1. Thanks for letting me know you made the egg roll bowls yesterday and this is another easy Asian-inspired dish. We had a great holiday and hope you did as well!