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Tired of boring weeknight meals? Elevate your dinner routine with this quick and delicious Ramen Noodle Stir Fry. In just 15 minutes, you’ll have a vibrant, satisfying meal that’s loaded with tender chicken, crisp veggies, and a savory homemade stir fry sauce. If you’re craving something flavorful, healthy, and family-approved, this one-pan recipe will be your go-to!
Table of Contents
Why You’ll Love This Recipe
- Ready in only 15 minutes
- Customizable with your favorite veggies
- Includes wholesome chicken breast for lean protein
- Perfect for busy nights and meal prepping
- Kid-approved and budget-friendly
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken-flavored ramen (packets) | 2 (3 oz each, discard seasoning) |
| Sesame oil | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Boneless skinless chicken breast | 1 pound, diced |
| Broccoli florets | 3 to 4 cups |
| Red bell pepper (diced) | 1 large |
| Baby corn (drained) | 1 (14.4 oz can) |
| Bamboo shoots (drained) | 1 (8 oz can) |
| Soy sauce | 2 tablespoons, and more to taste |
| Rice vinegar | 2 tablespoons |
| Chili garlic sauce | 1 to 3 tablespoons, to taste |
| Ground ginger | 1 to 2 teaspoons |
| Green onions (sliced) | 3-4, for garnish |
| Sesame seeds, salt & pepper | To taste |
Kitchen Equipment:
- Wok or large skillet (frying pans)
- Chef’s knives
- Cutting board
- Measuring cups and spoons
- Kitchen utensils
- Mixing bowls
- Colander/Strainer
Step-by-Step Instructions
- Cook both ramen noodle packets according to the package instructions (without the seasoning). Once cooked and drained, set aside.
- Pour both oils into a preheated wok or large skillet over medium-high heat. Add the diced chicken and cook for about 4 minutes, stirring to ensure the chicken cooks evenly and is nearly cooked through.
- Add broccoli florets, diced red bell pepper, baby corn, and bamboo shoots. Cover and steam the vegetables for 3-4 minutes until just becoming crisp-tender.
- Add the drained ramen noodles to the skillet. Pour in soy sauce, rice vinegar, chili garlic sauce, and ground ginger. Stir well to coat everything evenly and allow the flavors to blend, cooking another 1-2 minutes.
- Garnish with sliced green onions and sesame seeds. Taste and adjust seasoning with salt, pepper, or more soy sauce if needed. Serve hot!
Tips for Success
- For extra flavor, use toasted sesame oil.
- Swap in stir-fry beef or shrimp for the chicken.
- Use an air fryer to quickly cook the chicken for extra crispiness.
- Try a food processor to quickly chop veggies.
- Kids? Substitute extra veggies they like or add a dash of honey to balance the sauce’s heat.
- This recipe is great for meal prep refrigerate leftovers in an airtight container for up to 3 days.
Equipment List
Utilize these tools for easy, stress-free dinner prep:
- Wok or frying pan
- Chef’s knives
- Mixing bowls
- Measuring cups and spoons
- Cutting board
- Kitchen utensils
- Colander
FAQ: 15-Minute Ramen Noodle Stir Fry
Can I use other proteins?
Yes, tofu, beef, or shrimp work well.
Can I make this vegetarian?
Absolutely! Skip the chicken and use extra veggies or tofu.
Is this recipe spicy?
You can adjust spice by varying the chili garlic sauce.
How do I store leftovers?
Keep in an airtight container, refrigerate for 3 days, and reheat gently with a sprinkle of water.
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Print15-Minute Ramen Noodle Stir Fry
This 15-Minute Ramen Noodle Stir Fry delivers restaurant-quality flavor with juicy chicken, crisp vegetables, and savory sauce all ready in just 15 minutes for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Ingredients
2 (3 ounce) packages chicken-flavored ramen noodles, 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
2 tablespoons soy sauce, plus more if desired
2 tablespoons rice vinegar
2 tablespoons chili garlic sauce, or to taste
1 ½ teaspoons ground ginger
3 to 4 green onions, trimmed and sliced thin
Sesame seeds, optional for garnishing
Salt and pepper, optional and to taste
Instructions
1. Cook ramen noodles according to package directions, drain using a colander, and set aside.
2. To a very large skillet or wok, add the sesame oil, olive oil, diced chicken, and cook over medium-high heat for about 4 minutes, or until chicken is nearly cooked through; flip intermittently.
3. Add the broccoli florets, red bell pepper, baby corn, bamboo shoots, cover with lid, and allow vegetables to steam for about 3 to 4 minutes, or until just crisp-tender.
4. Add the cooked noodles to the skillet, then pour in soy sauce, rice vinegar, chili garlic sauce, ground ginger, and stir very well to combine and coat evenly. Cook for about 1 to 2 minutes.
5. Evenly sprinkle with green onions and optional sesame seeds, taste and adjust with salt, pepper, or more soy sauce if desired, and serve immediately.
Notes
• Make it vegetarian by swapping chicken for firm tofu or your favorite plant-based protein.
• Adjust chili garlic sauce to control the spice level—perfect for kid-friendly dinners.
• Use bagged stir-fry vegetable mix to save even more prep time.
• Store leftovers in airtight containers for up to 3 days; reheat in skillet with a splash of water.
• Gluten-free option: Use tamari instead of soy sauce and gluten-free ramen noodles.