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Ramen Noodle Stir Fry

Easy ramen noodle stir fry loaded with chicken and vegetables.

Author: Kami | NoBiggie.net
  • 2 3oz. packages chicken-flavored ramen keep season packets for later
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast diced into bite-sized pieces
  • 1 carrot peeled and diced
  • 3-4 cups broccoli florets
  • 1 14.5oz. can baby corn drained and halved if necessary
  • 1 8oz. can bamboo shoots drained
  • 2 tablespoons soy sauce plus more if desired
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon garlic to taste
  • 1-2 teaspoons ground ginger
  • 1-2 green onions ends trimmed and minced
  • sesame seeds optional for garnishing
  • salt and pepper to taste
  1. Cook noodles (along with the carrots) according to package directions, drain, and set aside.

  2. While the ramen noodles are cooking, add the oils and chicken to a large skillet (or wok) set to medium high heat and cook for about 4 minutes, or until chicken is cooked through. With a rubber spatula flip the chicken to make sure the chicken is cooked evenly on all sides. Optional: for extra chicken flavor, at this time you can sprinkle one of the season packets (or half of one) onto the chicken as it cooks.

  3. Add the carrots, broccoli, baby corn, bamboo shoots. Cover with the lid and allow the vegetables to steam for a few minutes until tender.

  4. Add the cooked noodles to the skillet, and add the soy sauce, rice vinegar, garlic, ginger, and stir to combine the noodles and vegetables. Cook for about 1 to 2 minutes.

  5. Garnish with minced green onions and sesame seeds, to taste. At this point decide if you need to add extra salt and pepper, more soy sauce, or another sprinkle of the ramen season packet if desired. Serve warm.