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.
It’s totally customizable too. Swap the protein, use whatever veggies you have, and enjoy it hot or cold.
Quick, easy, and better than takeout. This is one you’ll make again and again!
Why You’ll Love This Recipe
There’s so much to love about this stir fry, but that rich, nutty peanut sauce might be my favorite part. Peanut butter, soy, hoisin, honey, and a little sriracha make it sweet, savory, and slightly spicy.
It’s also ready in about 20 minutes, turning a simple pack of ramen into a satisfying meal.
And it’s totally customizable, and delicious hot or cold.
Let’s cook!
Ingredients You’ll Need
This ramen noodle stir fry uses simple, pantry-friendly ingredients.
- Peanut Sauce – peanut butter, soy sauce, hoisin, honey, rice vinegar, sesame oil, sriracha, garlic powder, ginger, and water.
- Ramen Noodles – any brand works. Discard the seasoning packets.
- Chicken Breast – diced and marinated in a little of the peanut sauce.
- Peanut Oil – for stir-frying.
- Bell Peppers, Carrots, and Snap Peas – colorful and crunchy.
- Green Onions and Chopped Peanuts – for garnish.
Step-by-Step Instructions
First, make the sauce. Whisk together all the peanut sauce ingredients. Set aside.
Next, marinate the chicken. Toss the diced chicken with ⅓ cup of the peanut sauce while you prep everything else.
Now cook the chicken. Heat the peanut oil in a large skillet over medium-high heat and cook the chicken for about 7 minutes until golden and cooked through. Set aside.
Then stir fry the veggies. Cook the peppers, carrots, and snap peas for 3–4 minutes until slightly softened.
Meanwhile, cook the noodles. Cook the ramen according to the package (without the seasoning). Drain.
Combine everything. Add the chicken and noodles to the skillet, pour in the remaining sauce, and toss to coat.
Finally, serve. Garnish with green onions and peanuts.
That’s it! Better than takeout in 20 minutes.
Expert Tips
Don’t overcook the noodles. They’ll soften more when tossed with the sauce.
Thin the sauce as needed. Add a splash of water or broth if it’s too thick.
Use broth for extra flavor. Swap the water in the sauce for chicken broth.
Prep everything first. Stir fries move fast.
Recipe Variations
I love this stir fry as it is, but it’s easy to change up.
Use ½ lb spaghetti instead of ramen.
Swap the chicken for beef, shrimp, pork, or tofu.
Add mushrooms, green beans, bean sprouts, broccoli, or cauliflower.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Enjoy cold, or reheat in a skillet with a splash of water.
Serving Suggestions
This stir fry is a full meal on its own, but fresh spring rolls or a simple cucumber salad make great sides.
Recipe FAQs
1. What ramen should I use?
Maruchan, Top Ramen, or any instant ramen works.
2. Can I serve it cold?
Yes! It’s delicious as a cold noodle salad.
3. Is it spicy?
Just a little. Adjust the sriracha to taste.
4. Can I make it nut-free?
Use sunflower seed butter instead of peanut butter and skip the peanuts.
5. How do I keep the noodles from getting mushy?
Cook them just until tender before adding them to the skillet.
You May Also Love
If this ramen noodle stir fry has you craving more quick noodle dinners, here are a few more favorites I think you’ll enjoy. They’re all fast and full of flavor.
- 10-Minute Spicy Ramen – a fast, fiery bowl of noodles.
- Easy Pad Thai – sweet, tangy, and ready in no time.
- Slow Cooker Thai Peanut Chicken – creamy, nutty, and so easy.
- General Tso’s Chicken with Ramen – crispy chicken and noodles in a bold sauce.
- Thai Chicken Lettuce Wraps – fresh, crunchy, and full of flavor.
Save a few of these for later, and you’ll always have something delicious to make!
Ramen Noodle Stir Fry
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!
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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.
