My Ramen Noodle Stir Fry recipe is made with chicken breast, fresh vegetables and quick cooking ramen noodles. The whole meal is ready in 20 minutes, making it perfect when you want a hearty lunch at home, or a quick weeknight dinner.
A stir fry using instant Ramen noodles is simple, fast and budget friendly. Similar to our Chicken Lo Mein, it’s also a great way to use up leftover veggies because you can customize it based on what you’ve got on hand. My favorite veggies to include are broccoli, carrots and baby corn. I will also sometimes add mushrooms because my husband loves them and water chestnuts for crunch.
My kids love this stir fry because it’s made with ramen, one of their favorite things on the planet. I feel a little better about this because we don’t use the high sodium seasoning packet and there’s tons of healthy protein and veggies that I can get them to eat with it.
Leftovers are just as delicious, and it’s easy to freeze. Did I mention this is a 20 minute meal?
How to make Ramen Noodle Stir Fry
This fast and flavorful meal comes together in minutes! There are just a few simple steps.
Heat a saute pan over medium-high and cook the chicken in some butter and olive oil. Don’t cook it all the way through; it will continue cooking with the next step.
Add veggies, minced garlic and grated ginger to the pan and stir fry with the chicken. Cook until the veggies are tender to your liking and the chicken is no longer pink.
While the chicken is cooking, boil water for the ramen noodles. When you add the veggies to the pan, add the noodles to the boiling water.
Once everything is cooked, mix it all together with some soy sauce, rice vinegar and optional chili sauce. Add some sesame seeds and sliced green onions for color and texture.
What Can I Add to Ramen Noodles?
A basic package of ramen noodles includes the dry noodles and a seasoning/bouillon packet. For the stir fry we discard the packet that relies heavily on salt and msg for flavor, and cook the chicken and veggies with garlic and ginger instead. Soy sauce, rice vinegar and red chili sauce add the finishing flavor to the noodles. The chili sauce is optional and you can add more or less depending on your heat tolerance.
Recipe Notes and Tips
Don’t add salt and pepper to the chicken before cooking. This is one of the only times I recommend this, and it’s because you’ll be adding soy sauce at the end when the ramen stir fry is finished. If you feel like it still needs salt, you can add it then.
I highly recommend boiling the noodles last, or when the veggies are cooking. If the cooked noodles sit while you’re waiting for everything else to finish, they tend to get gummy and stick together.
Customize this dish with your favorite meat (ground beef or pork work well too) and same with the veggies. I included my favorites but you can add what you have on hand.
Don’t overcook the ramen noodles. It will only take a few minutes to boil them, then drain them when they are al dente.
Reheating Ramen Noodle Stir Fry
Store leftover ramen stir fry in a covered container in the fridge for 3-4 days or in the freezer for up to 4 months. Thaw in the fridge overnight, then for individual portions, reheat in the microwave. For a family sized portion, pour ramen noodle stir fry into an oven safe dish, cover with foil, then heat at 350 degrees for about 10 minutes, or until steaming and heated through.
1.5poundsboneless skinless chicken breastdiced into bite-sized pieces
3 to 4cupsbroccoli florets
2carrotspeeled and sliced into matchsticks
8ouncecan water chestnutsdrained and sliced in half
1teaspoonfresh grated ginger
2tablespoonssoy sauceplus more if desired
Red chile sauceoptional and to taste
3 to 4green onionstrimmed and thinly sliced
sesame seedsoptional for garnishing
salt and pepperoptional and to taste
Meanwhile, melt butter and olive oil in a large skillet. Add chicken and cook over medium-high heat for several minutes or until nearly (but not quite) cooked through. Flip chicken pieces once about halfway through to ensure even cooking. While the chicken is cooking, start boiling water for noodles.
Add vegetables, garlic and ginger to the skillet with the chicken, cover and cook for several minutes or until crisp-tender.
While the vegetables are cooking, cook noodles according to package directions, drain, and set aside.
Add the noodles, soy sauce, rice vinegar, and optional chile sauce to the skillet and toss to combine. Cook for 1-2 minutes. Garnish with sliced green onions and sesame seeds and serve immediately.
Feel free to customize the veggies to anything you have on hand that you can quick saute. Cabbage and bok choy are great additions.Store covered in the fridge for up to 4 days and the freezer for up to 4 months. Reheat in the microwave once thawed, or in the oven, covered with foil, until steamy (about 10 minutes at 350).
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.