Ramen Noodle Chicken Stir Fry with Peanut Sauce
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Ramen Noodle Chicken Stir fry is loaded with classic Ramen Noodles & juicy chicken smothered in a savory peanut sauce & tossed with fresh vegetables.
I’ve been in the mood to dust off some older recipes lately, and I gotta tell ya, this one is a gem. I make it all the time. Mostly because Ramen Noodle recipes are one of the best kinds of recipes. For one, a packet of Ramen Noodles costs like, 13 cents. THIRTEEN CENTS! I know that fact should concern me, but it doesn’t. I buy Ramen Noodles by the case.
Anyway. The first time I tried this recipe was when I was on maternity leave and I really wanted something with peanut sauce. Unfortunately for me, Taylor’s naps were like 23 seconds long so I really needed something quick. (And what’s better than an easy Ramen recipe? –Nothin’.)
Lucky enough for me, this peanut sauce recipe takes zero time to make, the veggies for the chicken stir fry take no time to cut, and basically, the recipe might as well make itself. (Okay, slight exaggeration there.) But it’s pretty dang easy. Not only that, but it’s really good eaten right from the fridge the next day, no need to even heat it up if you don’t want to. Cold noodles are freakin’ great.
MY LATEST VIDEOSTips for making stir fry:
A Wok is the best cooking vessel for stir fry as it conducts heat well and has a round shape that’s conducive for stir frying. Your Wok/pan should always be preheated before adding any meat or vegetables. You want to hear that sizzle when they’re added!
Protein, vegetables, and sauce. Those are the 3 main components in stir fry. Cut the meat and vegetables into similarly-sized pieces for even cooking. Do this ahead of time so that everything is ready when you start to cook, as stir fry doesn’t take long (which is why it’s awesome).
Use oils with higher smoke points when making stir fry. Canola oil (400 degree smoke point) or peanut oil (450 degree smoke point), is best. Never use butter for stir frying as it has a very low smoke point. (200-250 degrees)
Don’t overcook the vegetables, you want their color and crunch to remain.
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Ramen Noodle Chicken Stir fry is loaded with classic Ramen Noodles & juicy chicken smothered in a savory peanut sauce & tossed with fresh vegetables.
- 1/2 cup creamy peanut butter
- 2 Tablespoons soy sauce
- 1 teaspoon white sugar
- 2 drops hot pepper sauce (I subbed Sriracha hot chili sauce)
- 1 clove garlic minced
- 1/2 cup water
- 2 Tablespoons peanut oil
- 1 boneless chicken breast cubed
- 3 oz. Ramen Noodles (1 package)
- ¾ cup red bell pepper diced
- ¾ cup yellow onion diced
- 1 cup baby carrots halved
- 2 cups broccoli florets
- Combine all ingredients for the peanut sauce. Take half of the sauce to marinade the chickenand set the rest aside. If you can only marinade the chicken for a few minutes, that’s completely okay, but 30 minutes or longer is better.
- Place the marinated chicken in a small frying pan over medium heat and sauté for about 10-15 minutes, until cooked through.
- Meanwhile, cook the Ramen Noodles for no more than 1.5 - 2 minutes. (Toss away the flavor packet). Drain, return to the pot and coat with the remaining peanut sauce.
- In a large frying pan, heat the peanut oil over medium-high heat. Once heated, add the vegetables and cook, tossing occasionally, for about 10 minutes. Add the chicken back in and use a silicone spatula to gently mix in the Ramen noodles. Shut off the heat. Serve and enjoy!
Peanut Sauce: AllRecipes
Omg, how cute is that little darling!! The CUTEST baby in the world!! Congrats, hon! And the ramen? Well, not as cute, but I’ll take a bowl please 😄 A big bowl!
Angiieeeee!!! Thank you SOOOO much, I’ll send you a big bowl of this stuff any day!! And thanks for saying Taylor’s cute, I think so too!! She’s a good girl, we are having fun with her. I can’t wait for the first smile! I’ve had a few but I think they’ve been gas related. HAHA! Miss talking to you, I have to swing by FF soon!!!! Thanks for your note!!!!!!!!!!!!
Gosh she is adorable!! This Stir Fry recipe looks so good and easy. I love easy. I saw a recipe for the Olive Garden Salad Dressing. I am gong to make that. I bought some at the grocery store but not crazy about it. Expensive to. Homemade is so much better.
I am so glad I found you blog. I am going to pass it on to my daughter and niece. They enjoy cooking to.
Any chance you have a calorie count for this dish? (Which both my husband and neighbor are still raving about!)
Hey Kathryn! unfortunately I don’t have a calorie count at this time, but it’s something I should try to work into my recipes, thank you for giving me that thought! I will say though that I’m so happy to hear that your husband and neighbor love this dish… I do too, I’ve been CRAVING it, I might make it this weekend 😉 Have a great weekend and Father’s Day!
Can i use creamy peanut butter if I don’t have crunchy? Or should I just pick up some crunchy?
Hey Amanda! I make this with creamy peanut butter all the time and it’s DELISH! I need to update the recipe to state that either one works, thanks for reminding me! 🙂 ENJOY!
OMG, yes. This looks SO. Stinkin. Good. Cannot wait to try it out- I have a feeling the whole family is going to looove it!
YAY Karly! This is definitely the best way to put Ramen Noodles to use! I just re-shot this photo too, you’re so good at spotting my new pics! I’m heading over to your site now for that DOUBLE chocolate banana bread recipe. My husband saw a pic of it on my Pinterest board and will not stop bugging me until I make it, lol. (Honestly though, I’m mostly doing it for myself, I think I better make a couple of batches now that I’m thinking about it….)
That’s an amazing looking bowl of ramen noodles, Stephanie! It looks almost too gorgeous to eat! But if you put it in from of me right now, I can’t help but go to town on it. And I love peanut sauce…I’ll have some on the side too please! 🙂
Thank you Thao!!! You’ve GOT to try it sometime, it’s addicting… TOO addicting. Luckily the vegetables take the guilt away when I eat way more than I should! 🙂
It was absolutely delicious. It took less than 15 minutes and I used veggies I had in fridge. It helps that I always keep chicken breast on hand. Son and I enjoyed a nice meal.
OHHHH that’s sooooo good to hear Andes! I Love hearing that! This one is definitely one of my favorites, thank you so much for taking the time to comment!
I made this using pork chops I had in the freezer. NO broccoli, used cabbage instead. VERY yummy, next time I’ll add green onions.