Ramen Noodle Stir Fry loaded with chicken and vegetables.

When it comes to pantry staples, one thing I can always count on having is Ramen Noodles. It’s such a quick and easy meal for my kids to make on their own. Here’s a fun fast and easy way to make a more gourmet version of ramen noodles. Packed with lots of vegetables and chicken, you can feel a little better about this version of ramen. The best thing about this recipe is how fast it comes together…it’s like an easy 20 minute meal.

Ramen Noodle Recipes:

There are so many great things to make with a few cheap packages of ramen noodles. We shared a full roundup of different ways to cook with ramen noodles. From our favorite crunchy ramen cabbage salad to an omelet to a snack mix…people are so creative with this inexpensive staple. If you are serving it up as a savory meal, this recipe loaded with chicken and veggies is the best way to take it to the next level.

Ingredients:

two 3-ounce packages chicken-flavored ramen, keep season packets for later
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound boneless skinless chicken breast, diced into bite-sized pieces
1 medium sized carrot, peeled and diced
3 to 4 cups broccoli florets
one 14.5oz. can baby corn, drained and halved if necessary
one 8oz. can bamboo shoots, drained
2 tablespoons soy sauce, plus more if desired
2 tablespoons rice vinegar
1/2 teaspoon garlic, to taste
1 to 2 teaspoons ground ginger
1-2 green onions, trimmed and diced
sesame seeds, optional for garnishing
salt and pepper to taste

How to make Ramen Noodle Stir Fry with chicken:

Cook noodles (along with the carrots) according to package directions, drain, and set aside.
While the ramen noodles are cooking, add the oils and chicken to a large skillet (or wok) set to medium high heat and cook for about 4 minutes, or until chicken is cooked through. With a rubber spatula flip the chicken to make sure the chicken is cooked evenly on all sides. Optional: for extra chicken flavor, at this time you can sprinkle one of the season packets (or half of one) onto the chicken as it cooks.
Add the carrots, broccoli, baby corn, bamboo shoots. Cover with the lid and allow the vegetables to steam for a few minutes until tender.
Add the cooked noodles to the skillet, and add the soy sauce, rice vinegar, garlic, ginger, and stir to combine the noodles and vegetables. Cook for about 1 to 2 minutes.
Garnish with minced green onions and sesame seeds, to taste. At this point decide if you need to add extra salt and pepper, more soy sauce, or another sprinkle of the ramen season packet if desired. Serve warm.

Ramen Noodle Stir Fry

Easy ramen noodle stir fry loaded with chicken and vegetables.

Author Kami | NoBiggie.net

Ingredients

2 3oz. packages chicken-flavored ramen keep season packets for later
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound boneless skinless chicken breast diced into bite-sized pieces
1 carrot peeled and diced
3-4 cups broccoli florets
1 14.5oz. can baby corn drained and halved if necessary
1 8oz. can bamboo shoots drained
2 tablespoons soy sauce plus more if desired
2 tablespoons rice vinegar
1/2 teaspoon garlic to taste
1-2 teaspoons ground ginger
1-2 green onions ends trimmed and minced
sesame seeds optional for garnishing
salt and pepper to taste

Instructions

Cook noodles (along with the carrots) according to package directions, drain, and set aside.
While the ramen noodles are cooking, add the oils and chicken to a large skillet (or wok) set to medium high heat and cook for about 4 minutes, or until chicken is cooked through. With a rubber spatula flip the chicken to make sure the chicken is cooked evenly on all sides. Optional: for extra chicken flavor, at this time you can sprinkle one of the season packets (or half of one) onto the chicken as it cooks.
Add the carrots, broccoli, baby corn, bamboo shoots. Cover with the lid and allow the vegetables to steam for a few minutes until tender.
Add the cooked noodles to the skillet, and add the soy sauce, rice vinegar, garlic, ginger, and stir to combine the noodles and vegetables. Cook for about 1 to 2 minutes.
Garnish with minced green onions and sesame seeds, to taste. At this point decide if you need to add extra salt and pepper, more soy sauce, or another sprinkle of the ramen season packet if desired. Serve warm.

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Variations to this recipe:

use cooked and shredded rotisserie chicken rather than uncooked chicken
use different veggies like: mushrooms, bell peppers, sugar snap peas, onions, or water chestnuts
use teriyaki sauce rather than soy sauce.
add some heat with sriracha hot sauce, or just add sriracha to your own personal serving if feeding the whole family.

Storing and Reheating:

If you have any leftover, it can be stored in the fridge in an airtight container, or in a bowl with plastic wrap.
To reheat just microwave for one minute or so.