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Stir Fry Noodles

5 from 1 vote

posted: 04/19/20

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This post may contain affiliate links. Please read my disclosure policy

Stir Fry Noodles are a perfect 25 minute stove top dinner. They come together so easily and this is a recipe that the whole family will love!

up close overhead view of a stir fry noodle recipe in a teal skillet with ramen noodles, chicken, and vegetables

I have been working hard on new recipes for you that will work with what you have on hand. Desserts, like these sugar cookie bars, that will be fun to bake. And dinners, like this Ramen Stir Fry, that are easy to make.

We have had this stir fry recipe so many times in the last month because it is easy to make, delicious, and I usually have all of the ingredients on hand.


This is a very simple recipe, but it does require a little multi tasking if you want it done quickly.

  1. Make sure to start the noodles first. While you are waiting on water to boil you can start other things, like chopping the vegetables and cooking the chicken.
  2. Make the sauce while the chicken and vegetables are cooking. Those don’t require non stop stirring, so it is a great time to make the sauce.
ramen stir fry in a small white bowl with broccoli, red peppers, noodles, and chicken


This recipe uses packaged ramen noodles (without the flavor packet) because they cook so quickly. After put in boiling water they are done in 3 minutes!

It’s an element of this recipe that helps keep it under 25 minutes. That being said, if you prefer other noodles, go for it.

Soba noodles would be a great option (found in the international food aisle of your grocery store).


Sometimes, making this, my ramen noodles are done way before everything else. I drain them and get back to the recipe. When I come back they are all stuck together.

If that happens, no worries. Just run luke warm water over them in the colander you used to drain them. They will come unstuck, you can shake out the water, and they are ready to get mixed into the rest of the recipe.

overhead view of a teal skillet on a wire rack on a marble counter full of stir fry noodles with chicken, ramen, red peppers and broccoli


This recipe can easily be altered to make more servings. This is how I would do that:

  1. Add a third pack of ramen to subsantially stretch out this recipe.
  2. Add in more vegetables.

If you do either of those things, you might want to consider doubling the sauce. It’s not absolutely necessary, but it will keep all of your ingredients flavorful.


This recipe calls for ginger, and I love the way the flavor balances with the Teriyaki sauce. When buying ginger you have two choices.

  • You can buy a tube of grated ginger that keeps in your regfrigerator. It can be a little more expensive, but it is nice for how long it keeps.
  • You can buy fresh ginger. Peel the tough skin off and then grate about 1 – 2 inches.

If you buy fresh ginger, you can freeze the remainder for up to 3 months and it will keep for the next time you make this delicious recipe.

close up side view of a teal skillet holding ramen noodles, chicken, broccoli, and red pepper for stir fry dinner


I love the sauce in this recipe! It is a random combination of different flavors I love and it turned out perfect.

The sauce cause for chili paste which gives it just the smallest little kick. The joy in making your own sauces for recipes is that you can adjust things like salt and spice.

If you like your dishes spicy, double the chili paste in this! Nathan and I usually add just a bit more chili paste to ours after we dish up the kids’ servings.


If you want to cut the time even more on this recipe, you could buy a bag of frozen stir fry vegetables.

You would save time on chopping the bell pepper and broccoli as well as some of the cook time.

Add the frozen vegetables after the chicken is no longer pink. Cook until the vegetables are soft and warmed through. Then proceed with the rest of the recipe.


This ramen noodle stir fry is pretty great as is, but if you are looking for other things to throw in, these are my suggestions.

  • WATER CHESTNUTS: These give a great crunch, and would go in with the noodles.
  • GREEN ONIONS: I love the added flavor of fresh green onions. Add them right before serving.
  • CHOPPED PEANUTS: Another great way to add crunch, add them at the same time as the green onions.
overhead view of ramen noodle stir fry in a white bowl


If you can’t get enough ramen, try these two:

If you love meals that don’t start up the oven and are done in under 30 minutes, try these:

If you make this recipe or any of my other recipes, leave me a comment and let me know!

up close overhead view of a stir fry noodle recipe in a teal skillet with ramen noodles, chicken, and vegetables
5 from 1 vote

Noodle Stir Fry

Serves: 5 servings
(tap # to scale)
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Stir Fry Noodles are a perfect 25 minute stove top dinner. They come together so easily and is a recipe that the whole family will love!


  • 2 packages ramen noodles (seasoning discarded)
  • 2 tablespoons olive oil
  • 1 pound chicken cut into thin bite sized pieces
  • 1 medium red bell pepper diced (see note in the post about making this recipe easier)
  • 1 head of broccoli cut into floretts


  • 1/4 cup water
  • 1/4 cup teriyaki sauce
  • 1/4 cup soy sauce
  • 1 tablespoon hoison sauce
  • 3 cloves garlic
  • 1 tablespoon ginger (or 1 to 2 inches freshly grated)
  • 1 teaspoon chili paste
  • 1 1/2 tablespoons corn starch


  • Bring water to a boil to cook the ramen noodles. Cook according to package instructions (without using the seasoning packet), drain and set aside.
  • While the water is coming to a boil for the noodles, heat the olive oil in a large 12 inch skillet. Add the sliced chicken and cook until it is no longer visibly pink, about 3 to 4 minutes. You don't need to make sure it is cooked through.
  • Add the diced peppers and broccoli to the skillet. Stir to combine. Cover and cook until both are tender and the chicken is cooked through, another 5 to 7 minutes, stirring once or twice.
  • While the chicken and vegetables are cooking, mix together the ingredients for the sauce. When the vegetables are tender, pour the sauce over them and allow to thicken, about 1 to 2 minutes.
  • Toss in the drained noodles and serve.
Serving: 1.4cups Calories: 381kcal (19%) Carbohydrates: 39g (13%) Protein: 18g (36%) Fat: 18g (28%) Saturated Fat: 5g (31%) Cholesterol: 33mg (11%) Sodium: 2017mg (88%) Potassium: 642mg (18%) Fiber: 5g (21%) Sugar: 7g (8%) Vitamin A: 1564IU (31%) Vitamin C: 140mg (170%) Calcium: 81mg (8%) Iron: 3mg (17%)
Author: Lisa Longley
Course: Main Course
Cuisine: asian
up close overhead view of a stir fry noodle recipe in a teal skillet with ramen noodles, chicken, and vegetables

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Noodle Stir Fry

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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  1. Jann says

    What would be a good veggie for chicken to make this a vegetarian dish?

    • Lisa Longley says

      If I were making this vegetarian, I would consider adding carrots, and snap peas. You could also sauté some firm tofu. If you didn’t want to add tofu, but you did want to add protein, you might consider adding some peanut butter to the sauce.

  2. Jan says

    This looks delicious!! Is the 1 T. ginger you call for in the recipe, dried ground ginger?

    • Lisa Longley says

      Nope, you need fresh ginger. In a pinch you could use dried ginger, but cut it back to 1 teaspoon.

  3. Karen says

    Maybe a silly question, but do you think rice noodles could work for this instead of ramen? I have a ton of rice noodles.

    • Lisa Longley says

      Not a silly question at all! Rice noodles would be DELICIOUS in this. I would just make sure to give them a light rinse after cooking them (in warm water), so they don’t stick together when you add them to the dish.

      • Karen says

        Ah yes. Thanks. That was sort of my worry. I thought they might be too sticky to work properly! Perfect. I have most of the ingredients now. I’ll make this!

        Thank you

  4. Ann Callan says

    OMGoodness….this looks delicious. I will make it for dinner this coming week. Thanks Lisa!

    • Lisa Longley says

      I hope you love it Ann! Be sure to come back and let me know what you think!

  5. Bryan Coates says

    HELP, I love your recipes and I enjoy making them, but I have a problem, my wife will NOT allow any type of pepper, red,yellow or orange, in the meals that I make! Your suggestions for replacements please would be appreciated.
    I love peppers myself, so I eat them raw in a dip. I have used celery!

    • Lisa Longley says

      I totally understand. I live in a house where onions are banned (!!!). In this recipe, I would swap out the peppers for some snow peas! You could use carrot slices too, but they will take a little longer to cook. If you want some dded crunch throw in some water chestnuts!

  6. Carl Pirro says

    Thanks Lisa for the noodles recipe.

  7. Ruth says

    Hi I have made this with rotisserie chicken cut in bit size pieces and a bag of stir fry veggies…I used the costco brand…it turned out great!! I fried up a little minced garlic and ginger…threw in the rotisserie chicken…I drizzled this with a bit of sesame oil, and had 5 spice so sprinked a little of that on…heated this up…added the bag of stir fry veggies and added a little water and covered it to cook the frozen stir fry veggies..gave it a stir..then added the cooked noodles warmed them up a bit and added the sauce…but if you do not want to make the sauce…a few shakes of soy, a nice squirt of hoisin and if you like a little siracha…it is fantastic…this is so quick and so good…

  8. Marian says

    Love your recipes. My favorite site!!

    • Lisa Longley says

      I’m so glad you are enjoying it, Marian!

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5 Secrets to Stress Free Dinners