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

Averie Sunshine

4.75 from 31 votes

Updated: Jun 12, 2026

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🍜🥦🌶️ 15-Minute Chicken Ramen Stir Fry is the recipe I turn to when I’m craving takeout but want something healthier and higher in protein! Ready in 15 minutes so it’s faster than ordering out and perfect for busy weeknights! It’s easy to mix-and-match the veggies based on what you have on hand and enjoy.

Ramen Noodle Stir Fry with Chicken and Veggies

• Most ramen stir fry recipes don’t have much taste. They’re just instant noodles dressed up with bottled sauce, but not this recipe! The difference is in the sauce.
• Instead of just using a pre-made option, I combine soy sauce, rice vinegar, sesame oil, and chili garlic. The result is a noodle dish that’s savory, tangy, and just spicy enough that you’ll want to lick the pan.
• And did I mention the whole thing is ready in 15 minutes? Just cook the noodles, cook the chicken and veg at the same time, and voila dinner is served. It’s the perfect budget-friendly weeknight dinner and easily doubles as meal prep!

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

Stir Fry Ingredients You’ll Need

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

• Chicken-flavored Instant Ramen noodles: Discard the seasoning packets. I’ve also made this ramen stir-fry with thin spaghetti noodles in the past, and it tastes just as delicious. Any thin noodle should work.
• Sesame oil and olive oil
• Chicken breasts: I prefer chicken breasts, because they’re lean and take on the flavor of the stir-fry sauce well. However, I’ve also used chicken thighs, or even ground chicken. Both work. Just keep in mind that ground chicken may have a different cook time than diced chicken breasts or thighs. See the box below for other protein options.
• Veggies: Broccoli florets, red bell pepper, baby corn, bamboo shoots, and green onions. Add water chestnuts rather than bamboo shoots or baby corn, and feel free to use any veggies you like best and have on hand. Mushrooms, sugar snap peas, snow peas, carrots, onions, etc. are great options.
• Soy sauce: Use regular or low-sodium soy sauce. Or, substitute tamari or coconut aminos if needed
• Rice vinegar
• Chili garlic sauce: Feel free to swap teriyaki sauce for soy sauce, or try the sweet chili sauce from my grilled sweet chili chicken recipe rather than chili garlic sauce. Add more or less to taste. I don’t find the dish overly spicy, but if you’re sensitive to heat, start with 1-2 tablespoons
• Ground ginger
• Sesame seeds are optional for garnishing

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 Ramen Stir Fry

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

1. Boil the ramen according to the package instructions. Boil the noodles for about one minute until they separate but aren’t cooked all the way through, since they’ll finish cooking in the pan with the sauce. Overcooking will make the noodles mushy. That said, you MUST cook the ramen noodles before stir-frying them with the chicken and veggies.
2. Add the oils to a skillet and cook the diced chicken until mostly cooked through.
3. Then, add the veggies and bamboo shoots to the pan, and cover to steam until crisp-tender. 
4. After the chicken and veggies are done, add in two packages of cooked ramen noodles, and toss to combine.
5. Cook the mixture for another few minutes, or until the chicken stir-fry sauce is heated through. Sprinkle with sesame seeds and green onions before serving in a bowl. 

Recipe Video Tutorial

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4.75 from 31 votes

Chicken and Ramen Noodle Stir-Fry

By Averie Sunshine

🍜🥦🌶️ Don’t call for takeout when you can make this EASY ramen noodle 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 servings

Video

Equipment

• Large Pot
• large skillet OR
• large nonstick skillet

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

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

Storage: Stir fry will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave as desired.

Nutrition

Serving: 1serving, Calories: 326cal, Carbohydrates: 24g, Protein: 22g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 48mg, Sodium: 1158mg, Potassium: 539mg, Fiber: 3g, Sugar: 3g, Vitamin A: 380IU, Vitamin C: 43mg, Calcium: 43mg, Iron: 2mg

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

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