Ramen Noodle Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
408 kcal
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Course
Main Course
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Cuisine
American
Ramen Noodle Stir Fry
Description
The Ramen Noodle Stir Fry features bite-sized chunks of marinated chicken breast cooked in peanut oil until tender. The peanut sauce, made from peanut butter, chicken broth, soy sauce, sugar, hot sauce, and minced garlic, adds a creamy and mildly spicy coating for the protein and veggies. Fresh broccoli florets, baby carrots, celery, sliced onion, and bell peppers are stir fried to maintain a crisp texture. Ramen noodles are boiled separately without the seasoning packet and combined at the end to retain their springiness and prevent mushiness.
The dish is finished with a garnish of chopped peanuts and sliced green onions, adding both flavor and texture contrast. This meal can be served as a complete dinner, providing a mix of protein, vegetables, and noodles in a single pan. The peanut sauce not only marinates the chicken but also ties all the ingredients together with a rich, nutty base enhanced by garlic and a touch of heat.
Storage tips include refrigerating leftovers in an airtight container for up to three days or freezing for two months. It is important not to overcook the ramen noodles to prevent them from becoming too soft or mushy. The recipe allows for flexibility, including substituting different vegetables or proteins like pork or beef, and choosing either water or chicken broth in the peanut sauce depending on preference.
Ingredients
Peanut Sauce
- 1/3 cup peanut butter creamy
- 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. chicken breast boneless
- salt to taste
- black pepper to taste
- 2 cups broccoli florets
- 1 cup carrot julienned, baby
- ½ yellow onion sliced, small
- 1 celery stick
- 1 bell pepper red/green or both, sliced
- 3 oz. ramen noodles (1 package)
Garnishes
- green onions
- peanuts roughly chopped
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
- Use any ramen variety; save seasoning packets for other recipes or discard.
- Substitute half a pound of spaghetti noodles for ramen if preferred.
- Additional vegetables like snap peas, mushrooms, green beans, cauliflower, or bean sprouts work well.
- Chicken broth can be replaced with water, but broth adds depth of flavor.
- Store leftovers tightly covered in the fridge up to 3 days or freeze up to 2 months.
- Avoid overcooking ramen noodles to keep their texture firm and non-mushy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1277mg | 53% |
| Potassium | 742mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 5654IU | 113% |
| Vitamin C | 84mg | 93% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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