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Ramen Stir-Fry with Chicken and Vegetables

4.5 from 2 votes

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A quick and tasty ramen noodle stir-fry that packs in layers of flavor. Use frozen vegetables and ground chicken (or your choice of meat or vegetarian protein) for the ultimate easy 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 chicken ramen noodle and veggie 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.

Annie Chun’s Shoyu or Spicy Ramen Soup Bowls are packaged with precooked noodles and seasonings, which 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 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.

Annie Chun’s noodles are fresh noodles that are 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.

More quick one-dish dinners:

Ramen Stir-Fry with Chicken and Vegetables

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
4.5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Quick (30 Minutes)
Cuisine Asian
Servings 4 servings

Ingredients

  • ½ pound (225 g) ground chicken, or beef, pork or tofu
  • 2 packages Annie Chun’s Japanese-Style Shoyu Ramen Soup Bowls *see variation
  • 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) low-sodium chicken broth or water
  • 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.

Notes

  • 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

Serving: 1g | Calories: 155kcal | Carbohydrates: 8g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 311mg | Potassium: 513mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4731IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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