Ramen Noodle Chicken Stir Fry with Peanut Sauce {Quick & Easy}

Ramen Noodle Chicken Stir Fry with Peanut Sauce

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. 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 quicker than Ramen Noodles? –Nothin’.)

The peanut sauce takes zero time to make, the veggies 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 husband, (dare I even put this in writing?) … doesn’t care for this one. He’s not a peanut sauce kind of guy. –I know. How is it that our marriage is even still intact? …Eh, it’s probably because it just means that I get this entire meal to myself when I make it, which leaves him with regular Ramen Noodle soup, BAHAHA. If for some reason a member of your family isn’t into peanut sauce either, then I highly recommend this manly cheesy chicken penne. It’s got Manwich sauce it in, and my husband is obsessed.

Finally, the versatility of this recipe is phenomenal. Pretty sure I just throw in whatever is rolling around in my fridge at the time, and I don’t know that I’ve necessarily made it the exact same way twice. If I don’t have any chopped peanuts to throw on top, I use those crunchy chow mein noodles, or even diced almonds. Whatever you got man, whatever you got.

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Ramen Noodle Chicken Stir Fry with Peanut Sauce

Classic Ramen noodles & chicken covered in a savory peanut sauce & tossed in a fresh vegetable stir fry.


Peanut Sauce

  • 1/2 cup creamy OR crunchy 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

Stir Fry

  • 2 Tablespoons peanut oil {Found in isle with other cooking oils}
  • 1 large boneless chicken breast, cubed
  • 1 (3oz.) package Ramen Noodles
  • ¾ cup diced red bell pepper
  • ¾ cup diced yellow onion
  • 1 cup baby carrots, sliced in half
  • 2 cups broccoli florets


Combine all ingredients for the peanut sauce. Take half of the sauce to marinade the chicken in, and set the rest aside. If you can only marinade the chicken for a few minutes, that’s completely okay!

Place the marinated chicken in a small frying pan over medium heat and sauté for about 10-15 minutes, or 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 peanut sauce you set aside.

In a large frying pan, heat the peanut oil and vegetables over medium heat for about 10 minutes. Stir in the chicken and Ramen noodles and continue to cook until the vegetables are tender. Serve and enjoy!

Peanut Sauce Recipe Source: AllRecipes 

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