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

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.

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Tips 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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5 from 1 vote

Servings: 2

Ramen Noodle Chicken Stir Fry with Peanut Sauce

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

 

Course: Main Course

Cuisine: Japanese

Keyword: chicken stir fry, recipes with ramen noodles

Ramen Noodle Chicken Stir fry is loaded with classic Ramen Noodles & juicy chicken smothered in a savory peanut sauce & tossed with fresh vegetables.

Ingredients

US Customary - Metric

Peanut Sauce

• 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

Stir Fry

• 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

Instructions

1. 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.
2. Place the marinated chicken in a small frying pan over medium heat and sauté for about 10-15 minutes, until cooked through.
3. 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.
4. 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!

Nutrition Information

Calories: 932, Fat: 56g, Saturated Fat: 13g, Cholesterol: 72mg, Sodium: 2412mg, Potassium: 1595mg, Carbohydrates: 63g, Fiber: 11g, Sugar: 18g, Protein: 50g, Vitamin A: 223.5%, Vitamin C: 195.4%, Calcium: 12.3%, Iron: 29.8%

Peanut Sauce: AllRecipes