The Cozy Cookbook is here! 
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.)
Try These Next
-
- Ramen Noodle Salad
-
- Lemon Pepper Chicken
-
- Egg Roll in a Bowl
-
- Beef and Broccoli Ramen
-
- Chinese Chicken Salad
-
- Beef Lo Mein
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Ramen Noodle Stir Fry
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
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
- 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.
Nutrition
Wondering if anyone’s tried this with sunflower butter instead of peanut butter?
Absolutely delicious!! Adding it to the regular line up!
Wahooo! Thanks so much for the great review Kristen, I’m so happy it was a hit!💗
I have a Costco size bag of ramen so I gave this recipe a go. It wasn’t bad, I blame the cook not the recipe. I think it could be better next time. I over cooked the ramen. It is brown rice ramen. When I tested it it didn’t seem done. I am pretty sure it kept cooking in the strainer. I would definitely like more sauce too and maybe a bit more hot sauce. Oh, my other “mistake”, I used low sodium soy sauce which I think is just bland to begin with. It was the only gluten free option at the grocery store for a long time last year. I loved all the vegetables. I will definitely make this again. I can do better now that I have tried it once.
Hi Jaricia! I have overcooked the ramen before as well, that’s why the instructions say to use a timer! 😉 I swear by that- I can’t be trusted otherwise 🙂 Thanks for your feedback! 🙂
FANTASTIC stir fry!! Best ever recipe I’ve tried for a stir fry. The peanut sauce is perfect. We LOVED it. Thank you so much, Stephanie!
I’m soo happy that you loved it Mary, this is my all-time favorite stir fry recipe, I always want it! (I just might have to make some tonight now, this comment has me thinking about it, lol.) Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
OMG! Might be my favorite! Of course my wife and I have liked everything we have made from your site. Not only is the recipes fantastic but it allows a busy wife and husband to cook together! Thank you!!!
Hi Shawn! I am so happy to hear that, I love that you cook the recipes together, my husband and I LOVE to do that as well! I’m glad that you love this stir fry as much as I do, it’s been one of my favorites for years! Thank you so much for taking the time to leave a review! -Stephanie
This. Was. Delicious. I made it a couple days ago and I am already craving more! The sauce is so good, I’m definitely planning on doing 1.5 of it next time since I couldn’t get enough!
Heyyyy Jackie!!! I have to agree with you here, I am constantly craving this one!! So glad that you like it as much as I do, it’s a hidden gem! Thank you so much for taking the time to leave a review!! -Stephanie ❤️
This was fantastic and a hit with my family! I accidentally added ALL of the peanut sauce to marinate with the chicken, but I just added a mixture of chicken stock,
Soy sauce, fresh garlic, and sugar at the end to thin it out a bit. I didn’t have broccoli but it was still Delicious! Next time I’m making it with shrimp and rice noodles!
I’m so happy this ended up working out for you Alyssa! I’ve actually made this with shrimp before and it’s amazing. Thanks so much for the great comments and review!💗
First off, you have some of my favorite recipes that always make me look like I know what I’m doing in the kitchen. So thank you for that.
This recipe is absolutely delicious. My, very picky, Italian father-in-law came over while I was cooking and asked to taste the peanut sauce before it was added. He had a spoonful and simply said, “It’s good,” which is high-praise from him (haha)! I will definitely bookmark this recipe to make again.
Such great compliments Avalon, thanks so much! I love that it got the ultimate compliment from your Italian father in law, sounds like you nailed it!🙌
This recipe is so, so good!!! I usually 1.5 the sauce, (we like a bit more saucy). Also, after it has refrigerated overnight the leftover noodles absorb the sauce).
Delicious!!
I love a little extra sauce too Patti! I’m so happy you’re enjoying this one, thanks so much for the great review!😃
Delicious! I didn’t have creamy peanut butter so I used super chunk! It came out really good.
I’m so happy to hear you liked this one Donna! Thanks so much for the great comments!😀