Chicken Noodle Stir-Fry Recipe
Chicken Noodle Stir-Fry Recipe photo by Taste of Home

Chicken Noodle Stir-Fry Recipe

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Darlene Brenden of Salem, Oregon relies on Ramen noodles to stretch this appealing stir-fry. "You can use whatever vegetables you happen to have on hand," she suggests. "The dish is different every time I make it."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 package (3 ounces) chicken ramen noodles
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 cup sliced celery
  • 1 cup coarsely chopped cabbage
  • 2 medium carrots, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup canned bean sprouts
  • 1/2 cup teriyaki or soy sauce

Nutritional Facts

1 serving (1 cup) equals 325 calories, 10 g fat (3 g saturated fat), 63 mg cholesterol, 1728 mg sodium, 30 g carbohydrate, 5 g fiber, 29 g protein.


  1. Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender.
  2. Drain noodles. Stir the noodles, contents of seasoning packet and teriyaki sauce into the chicken mixture until well combined. Yield: 4 servings.
Originally published as Chicken Noodle Stir-Fry in Quick Cooking July/August 1998, p14

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Apr. 30, 2016

"Quick, super easy and full of flavor. I used oriental flavor because that's what I had and it was delicious. I added sliced water chestnuts and sugar snap peas to mine because why not? My husband loved it. This is a great recipe to use up all the little vegetable leftovers you have in the refrigerator too. Asparagus, squash, peppers, mushrooms and bok choy are just a few that would be delicious. For some added crunch you can sprinkle with chopped cashews or chow mein noodles. Great go to recipe with lots of options. Fool proof!"

Reviewed Jan. 14, 2015

"Made this a few times and love it every time. I added water chestnuts and added Chow Mein noodles when serving it. Gave it a little crunch."

Reviewed Jan. 15, 2014

"Made this today for a quick lunch and it was wonderful! I only had half a pound of chicken and frozen veggies but thought I would try it out anyways and it was beyond great! Plus after feeding the two of us until we were stuffed there was still more than enough to have leftovers! I know we will be using this recipe again and again because I can easily use what I have on hand. Also, I topped mine with a little sweet chili sauce and it was AMAZING!"

Reviewed Sep. 12, 2013

"This is a very tasty recipe. Love the one pot meals and this one covers all the basis. Meat and veggies all in the same pot. Can't believe that I did NO Tweaks. I did not have any cabbage or bean sprouts. No problem we still enjoyed it. I made all of the stages using the same skillet.

Even cooked the noodles in the same skillet that I cooked the veggies and chicken in. Chicken first, than veggies and finally the noodles.
I used just 1/2 of the seasoning packet and used less sodium soy sauce.
It's a Keeper*"

Reviewed Dec. 8, 2012

"Has anyone tried this recipe with Oriental Flavor Ramen Noodles?"

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