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Ground Chicken Stir-Fry with Ramen Noodles

4.86 from 7 community reviews

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A quick and tasty chicken dinner recipe that combines ground chicken stir-fried with ramen noodles, frozen vegetables and a savory sauce. Use frozen vegetables and ground chicken (or your choice of meat or vegetarian protein) for the ultimate convenient pantry meal.

A white nonstick pan with gold serving spoons filled with ramen noodle stir-fry mixed with peas, carrots, corn and spinach and two white bowls with forks.

Everyone in my house gets REALLY happy when they see this ground chicken stir-fry on the stovetop.

In this easy-to-make recipe, you end up with perfectly cooked noodles in a savory sauce, each bite studded with chicken and colorful vegetables.

It’s the best of both worlds: taste and convenience in one quick dish. Yes, it’s an all-in-one-bowl kind of meal — you have to admit that is always a win-win.

A white nonstick pan with gold serving spoons filled with ramen noodle stir-fry mixed with peas, carrots, corn and spinach.

Noodles for stir-frying

While ramen noodles are traditionally an ingredient in Japanese-style soups, I came up with an instant ramen hack to make this a stir-fry instead.

My method uses ramen noodles along with soup packet seasonings, and everything cooks in one skillet.

Store-bought ramen that comes packaged with precooked noodles and seasonings come together quickly to make a meal in minutes.

This dish can be made with packs of dried ramen noodles, too (see the recipe below).

A white nonstick pan with gold serving spoons filled with ramen noodle stir-fry mixed with peas, carrots, corn and spinach.

Stir-fry with frozen vegetables

Frozen vegetables stir-fries are one of my essential pantry ingredients.

If you have an assortment of frozen vegetables on hand, you can still make a fresh-tasting healthful meal.

A small white bowl filled with frozen matchstick-cut carrots, yellow corn and green sweet peas with fresh spinach leaves on the side.

A stocked freezer is a life-saver. Especially during times when going to the grocery store multiple times a week isn’t an option.

I combined frozen sweet corn, peas and carrots and added them to the pan. You can use whatever vegetables you like, or grab a bag that contains a blend of one or more.

When the noodles are cooked, I threw in a few handfuls of fresh spinach leaves for an extra boost of nutritious greens.

A white nonstick pan with gold serving spoons filled with ramen noodle stir-fry mixed with peas, carrots, corn and spinach and two white bowls with forks.

How to make a stir-fry with ramen

To turn what is basically a soup into a ramen noodle stir-fry, I cooked the chicken first, then added the noodles along with broth.

I prefer noodles that are fresh, precooked and vacuum-sealed. All you need to do to prep them is unwrap from the packaging and heat with the water or broth.

I simmered the noodles for a few minutes until they become tender and they’ve absorbed all the liquid and seasonings.

A white bowl with a gold serving fork filled with ramen noodle stir-fry mixed with peas, carrots, corn and spinach.

Variations

  • Instead of ground chicken, make this recipe with an equal amount of ground pork or beef.
  • For vegetarian noodle stir-fry, substitute the same amount (1/2 pound) of crumbled tofu or seitan for a completely vegetarian meal.

      Ground Chicken Stir-Fry with Ramen Noodles

      Karen Tedesco
      A quick and tasty ramen noodle stir-fry that packs in layers of flavor. Use frozen vegetables and ground chicken (or meat or vegetarian protein) for the ultimate easy pantry meal.
      Print Pin
      4.86 from 7 community reviews
      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Course Quick (30 Minutes)
      Cuisine Asian
      Servings 4 servings

      Ingredients

      • ½ pound (225 g) ground chicken, or beef, pork or tofu
      • 2 packages Japanese-style ramen noodles
      • 1 tablespoon (15 ml) Asian chili garlic sauce
      • 1 tablespoon minced fresh garlic
      • 1 tablespoon (15 ml) vegetable oil
      • 1 cup (150 g) frozen mixed vegetables
      • 1 cup (225 ml) chicken broth
      • 2 cups baby spinach leaves or chopped baby bok choy, may be substituted with 3 ounces thawed frozen spinach

      Instructions 

      • Put the chicken in a medium mixing bowl. Add the ramen soup base packets, chili garlic sauce and garlic. Stir to combine.
      • Heat the oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
      • Add the chicken to the pan and cook until it’s cooked through (no longer pink), stirring frequently, 3-5 minutes.
      • Empty the noodles, toppings packets and frozen vegetables into the pan. Add the broth or water and stir to coat the noodles. Simmer 5 minutes, stirring occasionally, until the liquid is completely absorbed and the noodles are softened.
      • Remove from the heat and stir in the spinach until it wilts, about 1 minute. Serve warm.

      Karen’s Notes and Tips

      • Dried ramen noodle variation: You can use 2 packs of dried ramen noodles (4-6 ounces total). Follow the recipe exactly, but use 1 1/2 cups of broth or water instead of one cup, cooking until the noodles become soft and pliable.
      • For the healthiest meal, look for ramen soup packs that are non-GMO and free of MSG and preservatives.

      Nutrition

      Calories: 155kcal | Carbohydrates: 8g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Sodium: 311mg | Potassium: 513mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4731IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg

      Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

      Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

      Hey, I’m Karen

      Creator of Familystyle Food

      I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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