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Chicken Noodle Stir-Fry

Total Time

Prep/Total Time: 25 min.


4 servings

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


  • 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


  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.

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  • martyr333
    Dec 6, 2017

    Light and quick, easy to customize. I will make this again. I did add several cloves of garlic and some fish sauce - which I use in all stir fries. I used 4 chicken thighs, because we like them better more flavor and less dry.

  • Peapod0114
    Apr 30, 2017

    This was quick easy and you could really make this your own. It was a bit on the salty side for me so I would tailor the soy sauce back a little for my taste. Perhaps even add a little brown sugar for a touch of sweet.

  • ebramkamp
    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!

  • jmarana
    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.

  • bethie1988
    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!

  • Appy_Girl
    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*

  • tramar
    Dec 8, 2012

    Has anyone tried this recipe with Oriental Flavor Ramen Noodles?

  • shecooksalot
    Oct 3, 2012

    Made this last night and was very pleased. We used teriyaki sauce and I accidentally left out the bean sprouts, but it was very delicious. Even my picky no veggie eaters really enjoyed it. I loved that the majority of the ingredients were veggies. Plus, it was really simple and very quick to throw together.

  • Mandy Lee
    Sep 12, 2012

    This was a BIG hit with my family and so quick and easy! Delicious!!

  • MichelleKroontje71
    Sep 10, 2012

    I have a rather "choosey" daughter and even she liked this!!