Ground Chicken Stir-Fry with Ramen Noodles

by Karen Tedesco — updated Dec 28, 2024

This post may contain affiliate links. Please read my disclosure policy.

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.

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

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.

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

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.

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

4.86 from 7 ratings

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 Recipe Pin Recipe Leave a Review

Yield: 4 servings

Prep Time: 5

Cook Time: 10

Total Time: 15

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.

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.
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.