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+ servings
Ramen Noodle Stir Fry on a white plate with chicken and vegetables in sauce.
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5 from 6 ratings

Ramen Noodle Stir Fry

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!


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)


  • Green Onions
  • Roughly chopped peanuts


  • 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.
  • Marinade 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!



Pro Tips:
  • Olive oil can be used instead of peanut oil if needed.
  • A variety of additional ingredients work well in this, other options include: Snap Peas, Mushrooms, Green Beans, Cauliflower, Bean Sprouts, Almonds, Cashews, Pork, Beef.
  • To make this recipe without peanut sauce: feel free to check out my easy chicken stir fry recipe. You can directly substitute that sauce for this one.
  • Water can be used instead of chicken broth in this recipe, but I like the depth of flavor from the broth!
  • 1/2 lb. spaghetti noodles can be used instead of ramen if preferred!

  • 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.


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