Easy Ramen Noodle Stir Fry is the perfect quick dish to make on a busy night when you want something delicious and you want it now!
Savory and fast, this Ramen Noodle Stir Fry comes together in less than 20 minutes and is a satisfying meal for the whole family! Instant Ramen Noodles, tender chicken, and fresh vegetables cook up in no time for a dish full of umami Asian flavors that are impossible not to love.
Weeknight Winner of a Dinner
Some nights are just crazy in my house, with a long day at work and a practice for one kid and activity for another. While I love to cook, I don’t always have the time to prepare, cook and get everyone fed before someone needs to race off to something. This Ramen Noodle Stir Fry recipe felt like a message from my stovetop that yes, I could have it all and enjoy it too! Using the seasoning packets included with the packages of instant Ramen Noodles was like a stroke of genius because I could save time using those as my sauce base instead of making a complicated sauce. Tossing in fresh ingredients made this easy stir fry taste light and delicious, and altogether was something we all thought was pretty awesome.
Other Recipes to Serve with Ramen Noodle Stir Fry
- If you’ve got a craving for more Asian flavors and love a good appetizer, you have to try these amazing Crispy Spring Rolls!
- Crock Pots are perfect for quick and easy dinners when you’re busy and Slow Cooker Pineapple Teriyaki Chicken will definitely have your Crock Pot working over time, it’s that good!
Ingredients
Chicken: To keep the cooking time quick use boneless and skinless chicken thighs or chicken breast.
Veggies: Along with adding your favorite vegetables to this dish, like broccoli, snow peas, or water chestnuts, you will also need cabbage, onion, carrots, garlic, and scallions.
Pasta: You will need two instant Ramen Noodle packages and remember to keep the seasoning packets!
Seasoning: Both of the seasoning packets will be used for the sauce, along with cornstarch and water.
How to Make Ramen Noodle Stir Fry
STEP ONE: In a small bowl, mix the cornstarch and water together. Sprinkle in the seasoning packets and stir until mixed. Cook the Ramen Noodles according to the package directions in a medium pot.
STEP TWO: In a large skillet, sauté the onion and garlic in olive oil for a minute and then add the diced chicken. Once the chicken is cooked through, add the vegetables and continue cooking for about another two minutes.
STEP THREE: Add the noodles and the sauce and toss until everything is well coated and the sauce has thickened a bit. Top with sliced scallions and enjoy!
Tips for Success
- There are so many different Ramen Noodle sauce flavors to choose from and each will work for this recipe. Try some new flavors and you won’t be disappointed!
- Add all the vegetables you love, from baby corn to bamboo shoots, it will all enhance the dish and taste amazing.
- Go with a boneless and skinless variety of chicken so that it cooks quickly and makes this dish your speedy go-to recipe!
What Can I Put On My Ramen To Make It Even Better?
There are amazing ways to top your ramen dishes, from food toppings to sauces! Try Sriracha, chili flakes, cilantro, or freshly squeezed lime. Dried seaweed (nori), toasted sesame oil, kimchi, and crumbled bacon would also make for outstanding toppings on your Ramen dish.
How Long Does Ramen Noodle Stir Fry Last?
If tightly covered and stored in the refrigerator, Ramen Noodle Stir Fry will keep for four days and reheats quickly in the microwave for perfect leftovers. You can also freeze this Ramen Noodle dish and when you’re ready for it, thaw it before you reheat it in the microwave.
More Delicious Asian Inspired Meals
*This post was originally posted on 10/17/2017.
Equipment
Ingredients
- 2 packets instant ramen your choice of flavor
- 1 tablespoon olive oil
- 1 clove garlic peeled and minced
- 1/2 yellow onion peeled and thinly sliced
- 5 ounces chicken chopped into bite-size pieces
- 1 small carrot peeled and sliced on the diagonal
- 2 green onions cut into "-inch pieces, separate the white part from green part
- 2 cups green cabbage chopped into 1-inch pieces
Sauce:
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 packets soup broth seasoning from the instant ramen packs
Instructions
- Place cornstarch and water in a small bowl and mix. Add both packets of soup broth seasoning from the instant ramen packets. Mix until combined and set aside.
- Cook the noodles according to the package directions. Drain and set aside.
- Heat the oil in a large skillet over high heat. Add the garlic and onion, cook for 1 minute.
- Add the chicken and cook for 1 minute until it turns white. Add carrot, cabbage, and the white part of the green onions. Cook for 1 1/2 minutes.
- Add noodles and Sauce. Cook, tossing the noodles until the sauce reduces and thickens.
- Add the green part of the green onions and toss to combine. Serve immediately.
Whitney says
Should 1tbsp Water be1 cup?
Aubrey Cota says
No. It is just creating a thick sauce that gets slightly thinned once mixed in and cooked with the veggies which give off a bit of moisture through their own cooking process.
Powell Sinclair says
I think, I will try this; I have only, been cooking Ramen Noodles, by themself, as a side dish; but, my dietishan told me to to add meat and vegetables to it, and turn it from a side-dish to an entry.
Because, this next month, my food budget is going to be reduced, greatly; due to some very important bills that I need to pay, ASAP!
You, (and your readers) might relate to my situation, from time to time.
If you have any more recipes, on how to cook Ramen Noodles; then please, email them to me.
At this time, I am gathering, (research) recipes and idea’s on cooking Ramen Noodels.
It just might matter that I am a 58 year old, (unmarried) bachelor.
I live, happily, alone, and have no roommates, or girlfriends; just, friends and family that I can turn to, (and Google) for information and research, on such things.
Yours truly,
Powell Jarvis Sinclair
Southern Momma says
This was delicious! The only thing that I added was I seasoned the chicken with pepper and garlic powder. While the chicken and veggies (thin sliced carrots and 1/2 can drained green beans) cooked I added 2-3 tbs of lite soy sauce. Everything else was exactly what the recipe called for.
The only disappointment was that my kids wanted more than I made. This recipe is a do over in our house. Thank you for sharing.
Aubrey Cota says
Sounds like your family calls for a double batch next time! Thank your for the suggestions.
Southern Momma says
I agree. I only have two kids they enjoyed it so much they claimed it wasn’t enough lol 🙂
Aubrey Cota says
Oh man! I’m so glad it was a hit…. guess we should have added more to the recipe!
Tracy says
This sounds great! Do you drain the noodles before adding them to the veggies and meat or keeping the water they boiled in?
Aubrey Cota says
You will want to drain them. The water and cornstarch mix will provide you the sauce to coat the noodles.