Ground Chicken Stir-Fry with Ramen Noodles
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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.
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.
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).
Stir-fry with frozen vegetables
If you have an assortment of frozen vegetables on hand, it’s can be a golden ticket — my vegetable stir-fry has saved the day quite a few times.
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 toss in a few handfuls of fresh spinach leaves for an extra boost of greens.
Ground Chicken Stir-Fry with Ramen Noodles
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.
- Instead of ground chicken, make this recipe with an equal amount of ground pork or beef.
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Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.