Ramen Noodle Stir Fry – Fast, Flavorful, and Totally Addictive!
Ever wish you could turn a simple pack of ramen into a restaurant-worthy meal? This Ramen Noodle Stir Fry is the answer! Juicy chicken, crisp veggies, and a rich, nutty peanut sauce come together in just 20 minutes for a dish that’s better than takeout—and way more satisfying. Plus, it’s totally customizable—swap the protein, throw in whatever veggies you have, and enjoy it hot or cold. Quick, easy, and packed with flavor—this is the kind of recipe you’ll make again and again!
Let’s get cooking!
Ramen Noodle Stir Fry
A quick and easy stir fry with chicken, fresh vegetables, and a flavorful peanut sauce. Perfect for a busy weeknight meal—plus, it works great for meal prep and can be enjoyed hot or cold!
Ingredients
For the Peanut Sauce:
- ⅓ cup peanut butter
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sriracha (adjust to taste)
- ½ tsp garlic powder
- ¼ tsp ground ginger
- 2 tbsp water (to thin, if needed)
For the Stir Fry:
- 2 packs Ramen noodles (discard seasoning packets)
- 1 lb chicken breast, diced
- 1 tbsp peanut oil (or vegetable oil)
- 1 cup bell peppers, sliced
- ½ cup shredded carrots
- ½ cup snap peas
- 2 green onions, chopped (for garnish)
- ¼ cup chopped peanuts (optional, for garnish)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together all peanut sauce ingredients. Set aside.
- Marinate the Chicken: Use ⅓ cup of the peanut sauce to coat the diced chicken. Let it marinate while you prep the other ingredients.
- Cook the Chicken: Heat 1 tbsp peanut oil in a large skillet over medium-high heat. Add the chicken and cook for about 7 minutes until golden and fully cooked. Remove from the pan and set aside.
- Sauté the Vegetables: In the same pan, add a little more oil if needed. Stir fry the bell peppers, carrots, and snap peas for 3–4 minutes until slightly softened.
- Cook the Noodles: Meanwhile, cook the Ramen noodles according to package directions (without the seasoning packet). Drain and set aside.
- Combine Everything: Add the cooked chicken and noodles to the skillet with the vegetables. Pour in the remaining peanut sauce and toss everything together until well-coated.
- Serve & Garnish: Garnish with chopped green onions and peanuts if desired. Serve immediately and enjoy!
Notes
Tips & Variations:
- Noodles: Maruchan, Top Ramen, or any other instant Ramen works well. You can also use ½ lb of spaghetti noodles instead.
- Protein Options: Swap chicken for beef, shrimp, pork, or tofu.
- Vegetable Variations: Try mushrooms, green beans, bean sprouts, broccoli, or cauliflower.
- Broth Alternative: You can replace water with chicken broth for added depth of flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To prevent mushy noodles, avoid overcooking them before adding them to the stir fry.
