Ramen Noodle Stir Fry

This Ramen noodle stir fry recipe is a quick and easy weekday meal with chicken, fresh vegetables, and the best peanut sauce. BONUS: You can use any kind of veggies that you have on hand, and leftovers are great hot or cold!

Be sure to try my Beef and Broccoli Ramen and my Egg Roll in a Bowl recipes next!

Ramen Noodle Stir Fry

Welcome to one of my favorite easy weekday meals! I have been making this recipe for years, I just love the simple combination of flavors and how easy it comes together.

This makes a great make-ahead lunch for work or school that you can enjoy warm or cold! And the vegetable options are unlimited, use anything that you have on hand. 😉

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine peanut sauce ingredients in a medium bowl. Use 1/3 cup of it and marinate diced chicken in it while you measure out remaining ingredients. 

Sauté the chicken in peanut oil for about 7 minutes, or until cooked through. Set aside.

Sauté the vegetables in peanut oil until cooked through and slightly softened. Add the cooked chicken and stir to combine. 

Add the Ramen noodles and the remaining peanut sauce. Stir to combine. Garnish with green onions and roughly chopped peanuts if desired and serve!

Pro Tips

• Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad! 
• 1/2 lb. spaghetti noodles can be used instead of ramen if preferred!
• A variety of additional ingredients work well in this, other options include: Snap Peas, Mushrooms, Green Beans, Cauliflower, Bean Sprouts, Almonds, Cashews, Pork, Beef.
• Water can be used instead of chicken broth in this recipe, but I like the depth of flavor from the broth!
• Try my Beef and Broccoli Ramen and Homemade Ramen Soup recipes next!

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. 
• Leftover stir fry does freeze well. It’s really important to ensure that you don’t overcook the ramen to prevent the noodles from becoming mushy.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Wok- These conduct heat so well and are perfect for making stir fry, chow mein, etc.
• 8-inch Chef’s Knife– This is the one I have, I love it.
• Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)

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Ramen Noodle Stir Fry

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

5 from 20 ratings

Servings: 4 people

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This Ramen noodle stir fry is a quick and easy weekday meal with chicken and the most delicious peanut sauce. BONUS: The vegetables you use can be customized based on what you have at home!

Ingredients

Peanut Sauce

• ▢ 1/3 cup creamy peanut butter
• ▢ 1/2 cup chicken broth
• ▢ 2 Tablespoons soy sauce
• ▢ 1 tablespoon sugar
• ▢ 1 teaspoon hot sauce
• ▢ 2 cloves garlic, minced

Stir Fry

• ▢ 2-3 Tablespoons peanut oil
• ▢ 1 lb. boneless chicken breast
• ▢ Salt/Pepper, to taste
• ▢ 2 cups broccoli florets
• ▢ 1 cup baby carrots, julienned
• ▢ ½ small yellow onion, sliced
• ▢ 1 stick celery
• ▢ 1 sliced bell pepper, red/green or both
• ▢ 3 oz. Ramen Noodles, (1 package)

Garnishes

• ▢ Green Onions
• ▢ Roughly chopped peanuts

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Instructions

• Make the Sauce: Add the peanut sauce ingredients to a medium bowl and stir until combined. (A little texture is okay.) Transfer 1/3 cup of the sauce to a quart freezer bag and set the rest of the sauce aside.
• Marinate the Chicken: Pat the chicken completely dry and cut into bite-sized pieces. Season with salt and pepper and transfer to the bag with the peanut sauce. Seal out the air and ensure the chicken gets completely coated. Set it aside while you measure out the remaining ingredients.
• Cook the Chicken: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and use a silicone spatula to toss the chicken occasionally as it cooks. Set aside once cooked through, about 7 minutes.
• Boil Water for the Ramen: Note- there is no need to include the seasoning packet when cooking the ramen. It can be saved for another recipe or discarded.

  Begin boiling a small saucepan of water for the ramen so that it’s ready when you’re finishing the stir fry. Cook the ramen for no more than 1 ½ - 2 minutes, use a timer. Drain well once cooked and let all of the steam escape.
• Make the Stir Fry: Add a little more oil to the skillet if needed. Add the broccoli and carrots and cook over medium-high for 2-3 minutes, stirring frequently. Add the onions and celery and cook for 1 more minute. Add the bell peppers and cook for 1-2 minutes. Add the chicken back and toss to combine.
• Add the Ramen and Sauce: Once the vegetables are softened to your liking, reduce heat to low and add the drained ramen, followed by the remaining peanut sauce. Use kitchen tongs and toss to coat and combine. Garnish with green onions and/or roughly chopped peanuts and serve!

Notes

Pro Tips:

• Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad! 
• 1/2 lb. spaghetti noodles can be used instead of ramen if preferred!
• A variety of additional ingredients work well in this, other options include: Snap Peas, Mushrooms, Green Beans, Cauliflower, Bean Sprouts, Almonds, Cashews, Pork, Beef.
• Water can be used instead of chicken broth in this recipe, but I like the depth of flavor from the broth!
• Try my Beef and Broccoli Ramen and Homemade Ramen Soup recipes next!

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Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. 
• Leftover stir fry does freeze well. It's really important to ensure that you don't overcook the ramen to prevent the noodles from becoming mushy.

Nutrition

Calories: 408kcal, Carbohydrates: 31g, Protein: 23g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 1277mg, Potassium: 742mg, Fiber: 5g, Sugar: 10g, Vitamin A: 5654IU, Vitamin C: 84mg, Calcium: 62mg, Iron: 3mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Main Course

Cuisine: American

Author: Stephanie