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

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

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

The next time you’re tempted to call for Asian takeout, put down you phone and make this 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.

What’s In The Chicken Stir Fry

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

I made sure not to overcook the vegetables so they stay 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.

After the chicken and veggies are done, add in two packages of cooked ramen noodles. Discard the seasoning packets, aka salt bombs, and cook the noodles in plain water.

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 has 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.

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

Flexible Recipe

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.

Or play around with the sauces. Swap teriyaki sauce for soy sauce or try sweet chili sauce rather than chili garlic sauce.

The beauty is that all the ingredients 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, Vegetable, and Ramen Noodle Stir Fry - 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!!

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

Here’s a video showing you how I make the stir fry.


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

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

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Ingredients:

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

Directions:

  1. Cook noodles according to package directions, drain, and set aside. While noodles are cooking, move on to the next step.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Stir fry is best fresh but will keep airtight in the fridge for up to 5 days.
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6 comments on “15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry”

  1. 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!

  2. Yum! Great recipe to start the New Year. Pinned!

  3. 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.

    Rating: 5

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