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Ramen Stir Fry Chicken Lo Mein

This Ramen Stir Fry is an easy, inexpensive, and flavorful dish that’s perfect for a quick weeknight meal. Hoisin sauce, sesame oil, ginger, and garlic combine in a sauce that will elevate your humble ramen noodle stir fry to new heights of deliciousness!

A couple of packs of ramen noodles can usually be found for 50 cents or less and will be enough for a tasty side dish to feed a family or a simple lunch for two.

Ramen noodle stir fry with sugar snap peas, golden oak shitake mushrooms, bell pepper, and carrots. This stir fry is easy to make and tastes better than takeout!

I’m back with another one of my favorite kinds of recipes – stir fry!

This ramen noodle stir fry is all things delicious.

Packed full of all your favorite stir fry vegetables, super filling thanks to ramen noodles, and tossed in the best 3 ingredient stir fry sauce to take the flavor over the top.

One of my favorite parts of stir fry is pairing it with either fluffy white rice or noodles.

Ramen noodles are particularly delicious in stir fry, and the perfect texture!

They are a great all purpose noodle to use in basically any stir fry recipe.



3-4 blocks of ramen noodles (flavor packets discarded) *see notes below

5 oz golden oak shitake mushrooms

8 oz sugar snap peas

1 green bell pepper, sliced

1 1/2 cups carrots, sliced into strips (around 3 – 4 medium carrots)

1 small bunch of green onions, diced

1/8 cup fresh ginger, finely diced or minced

1/4 cup fresh garlic, finely diced or minced


One batch of 3 ingredient stir fry sauce


Ramen Stir Fry Chicken Lo Mein



To a large nonstick skillet or jumbo cooker, add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic

Add 2 tablespoons of sesame oil

Cook the vegetables over medium high heat for around 20 – 25 minutes, until vegetables are cooked but not mushy. Add more sesame oil if necessary to avoid sticking (I added an additional tablespoon half way through cooking)

Boil the water for your ramen noodles

In the last five minutes, add in the sugar snap peas

Once sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow package instructions to cook, most only take 2 – 4 minutes

Make a batch of the stir fry sauce and have it ready to use

Once ramen noodles noodles are cooked, drain them and add to the vegetables in the skillet

Pour on the stir fry sauce and cook 1 – 3 minutes, until everything is coated in sauce

Serve and enjoy!


I used organic ramen noodles which were 2.1 oz per box, making the total oz for 4 to be 8.4 oz. Regular ramen noodles are typically 3 oz each block, so if you use these you would only need 3 blocks instead of 4.


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