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.
This post was created in collaboration with Annie Chun’s. They make products that inspire fresh Asian-style dishes my family loves.
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.
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.
This dish can be made with packs of dried ramen noodles, too (see the recipe below).
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 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.
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.
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
- 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
- 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.
- 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.