Prep time
Total time
20 MIN
This thick noodle stir-fry is filled with rich flavour, thanks to Campbell’s® Pork Ramen Broth – and you can make it in less than 30 minutes.



  1. Season the chicken as desired. Heat the oil in a large, deep non-stick skillet or wok over medium-high heat. Stir-fry the chicken and mushrooms 10 minutes until lightly browned.
  2. Add the cabbage, garlic and ginger; stir-fry for 2 minutes.
  3. Meanwhile, combine broth, cornstarch and sugar until cornstarch is dissolved. Add to pan. Gently separate udon noodles and add to pan. Cook, stirring, until veggies are tender-crisp, sauce is thickened and noodles are coated, about 3 minutes.

Recipe Tips

  • Chicken thighs can be substituted with chicken breast.
  • Top with sliced green onions.
  • For  an extra kick, add ½ teaspoon sambal oelek or chili garlic paste, or the hot sauce of your choice. You can also drizzle with a little soy sauce, if desired.
  • Add whatever vegetables you have kicking around in the fridge. Instead of cabbage, use snow peas, broccoli florets, thinly sliced peppers or carrots.
  • If the udon noodles are frozen, just run them under warm tap water in a colander to thaw before adding.

Recipe Made With

CAMPBELL'S® Ready to Use Pork Ramen Broth

CAMPBELL'S® Ready to Use Pork Ramen Broth


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Tell us what you think.


  • Yaki Udon Stir Fry

    We really enjoyed this dish, I added 1 tsp of sriracha hot sauce for that extra bite. I would use fettuccine instead of udon noodles next time.

    Carol O. | February 16, 2020

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