Stir Fry Noodles
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Loaded Stir Fry Noodles made with plenty of curly ramen noodles, tender-crisp sautéed fresh vegetables, seared chicken and a sweet and savory stir fry sauce. It’s a mouthwatering weeknight dinner to have on repeat!
There’s so many reasons to love this simple ramen noodle stir fry recipe!
It’s very customizable based on what you have, it’s easy to prepare, and you’ll find it’s brimming with lots of crave worthy flavor. Plus it’s basically a meal in one so you don’t have to worry about making other sides to go with it.
Just divide generous servings among meal size bowls and if you have any extra left save it for meal prep the next day. It will easily be the highlight of your workday.
Stir Fry Noodles Recipe Ingredients
- Low sodium soy sauce: Low sodium tamari works as well. Regular soy sauce or tamari can be used too just use 2 1/2 Tbsp plus 1 1/2 Tbsp additional water.
- Hoisin sauce: This is a savory Chinese condiment. Here we use a store-bought variety which is available in the Asian food section of most grocery stores in the U.S.
- Rice vinegar: If you don’t have this on hand apple cider vinegar could work as well.
- Sesame oil: This recipe uses the darker, toasted variety which also available in the Asian foods section of grocery stores.
- Sriracha: Add this to taste. Start with 1 tsp, it’s spicy.
- Cornstarch: Only a little is used to thicken the sauce just lightly.
- Dried ramen: Preferably use a higher quality dried ramen for the best results.
- Shiitake mushrooms: In a pinch cremini mushrooms will work as well, they just won’t be quite as flavorful.
- Mixed vegetables: We like to make this with a blend of broccoli, bell pepper and carrots (see below for other variations).
- Green onions: Chopped yellow onion would work here as a substitute however you’ll want to add them with the other vegetables so they have enough time to cook and soften slightly.
- Ginger: Fresh ginger will be best.
- Garlic: Fresh garlic is also best.
- Cooked chicken: I usually make this with pan seared boneless skinless chicken thighs, chicken breasts or rotisserie chicken are a good option too (or other proteins listed below).
How to Make Chicken Vegetable Ramen Stir Fry Noodles
Mix sauce ingredients: In a medium mixing bowl whisk together water, soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha and cornstarch. Set aside.
Boil ramen: Cook ramen according to package instructions just to al dente.
Saute mushrooms: Heat 1 Tbsp oil in a 12-inch non-stick skillet or a wok over moderately high heat. Add mushrooms and cook until slightly browned, about 3 minutes.
Saute other vegetables: Add an additional 1 Tbsp oil, plus the vegetables and light portion of green onions. Cook, tossing occasionally, for 3 minutes.
Add garlic and ginger and cook tossing occasionally, 2 minutes longer or until vegetables are just tender.
Add sauce: Pour in sauce mixture and cook and stir about 15 seconds.
Toss in ramen and chicken: Add cooked ramen and chicken, toss. Thin with more water as needed. Serve garnished with chopped green onion greens.
Possible Ramen Noodle Stir Fry Variations
Noodles: You can use dried ramen, dried chow mein or udon noodles, or fresh ramen/ yakisoba noodles. In a pinch even dried spaghetti will work.
Protein: This can be made with cooked chicken, beef, pork or seasoned tofu. Store-bought rotisserie chicken or leftover chicken is a great time saver here. You can even opt to omit the protein altogether for a delicious vegan ramen stir fry.
Vegetables: You can use up what you have in the fridge it’s the beauty of stir fry. Cauliflower, cabbage, snap peas, baby corn, bok choy, zucchini, water chestnuts, broccolini are other great options to use here.
Storage and Reheating
- Ramen stir fry can be stored in the fridge for about 3 days. Keep it in an airtight container so it can keep that long and so it doesn’t dry out.
- Rewarm larger portions on the stovetop in a skillet with a little oil and water or unsalted chicken broth.
- Reheat individual portions in the microwave thinning with water or unsalted broth as needed.
More Stir Fry Style Recipes to Make
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Stir Fry Noodles
Ingredients
Sauce*
- 1/4 cup water, then more as needed
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 1 Tbsp rice vinegar
- 2 tsp sesame oil
- 1 to 3 tsp sriracha, to taste (it's spicy)
- 1/2 tsp cornstarch
Stir Fry
- 6 oz. plain dried ramen (I like this one here using 3 blocks of it)
- 2 Tbsp avocado oil or olive oil, divided
- 4 oz. shiitake mushrooms
- 5 cups chopped mixed vegetables, broccoli, carrots, and bell pepper all cut into matchsticks
- 1/4 cup sliced green onions, light portion, plus 2 Tbsp green portion for serving
- 1 Tbsp peeled and minced ginger
- 1 Tbsp minced garlic
- 2 cups chopped cooked chicken, steak or tofu (rotisserie chicken works well)
Instructions
- In a medium mixing bowl whisk together water, soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha and cornstarch. Set aside.
- Cook ramen according to package instructions just to al dente.
- Heat 1 Tbsp avocado oil in a 12-inch non-stick skillet or a wok over moderately high heat. Add mushrooms and cook until slightly browned, about 3 minutes.
- Add an additional 1 Tbsp avocado oil, plus the vegetables and light portion of green onions. Cook, tossing occasionally, for 3 minutes.
- Add garlic and ginger and cook tossing occasionally, 2 minutes longer or until vegetables are just tender.
- Pour in sauce mixture and cook and stir about 15 seconds.
- Add ramen and chicken, toss. Thin with more water as needed. Serve garnished with chopped green onion greens.