A frozen vegetable blend and noodles make this chicken ramen stir-fry a cinch to toss together. The filling meal is so easy to fix that teenagers can make it themselves. —Lois McAtee, Oceanside, California
Ramen Chicken Stir Fry Recipe photo by Taste of Home
In a large skillet or wok, stir-fry the chicken in oil. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender. If desired, garnish with green onions.
Chicken Ramen Stir-Fry Tips
How can you make chicken ramen stir-fry spicier?
Add 1/4 tsp. hot pepper flakes (or more to taste) when adding the noodles and seasoning packets to the stir-fry. Or you could let each diner customize their heat level by serving Sriracha or another type of hot sauce on the side. Check out our great hot sauce guide.
What else can you add to chicken ramen stir-fry?
There are so many ways to upgrade ramen. Go crazy with veggies! Snow peas, snap peas, chopped zucchini and Japanese eggplant would all be excellent in this stir-fry. Instead of chicken breasts, opt for affordable chicken thighs or a mix of chicken and large shrimp. Or prepare the stir-fry with tofu or scrambled eggs as a vegetarian option. You could also finish the dish with drained sliced water chestnuts or toasted cashews. Either one adds irresistible crunch.
How should you store chicken ramen stir-fry?
Cool completely, then refrigerate, covered, for up to 3 days. The noodles will absorb any remaining liquid as they sit, so you might need to add a little broth, soy sauce or water when reheating. Dig into more ramen recipes!