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This chicken ramen stir-fry recipe is quick, simple, and delicious. A family-friendly Asian-inspired weeknight comfort food dinner! You’ll love the sweet and tangy peanut-lime sauce.

ramen chicken stir fry with carrots in a beige bowl

I’m surprised it took me so long to get a ramen noodles recipe on my blog. I have plenty of other noodle recipes (like my garlic ginger noodles, these spicy peanut soba noodles, my chili garlic noodles, or even my chicken stir fry with rice noodles), but no ramen. Until now. Update: try my beef and noodles (also made with ramen!) or my broccoli ramen salad

This dish is easy to make and just hits the spot.

I remember my sister used to make a ramen noodle stir fry when she was a teenager. I’d always drive her crazy asking for bites. Yes, she used the packaged stuff, but it was just so tasty back then. I guess that memory must have been what prompted me to make this chicken ramen stir fry. She never made it with chicken since she’s a vegetarian, but I know you guys generally like it. 😉

easy chicken ramen noodles stir fry in a bowl with two sprigs of cilantro

How to make ramen noodle stir fry

  • The key to making these Asian-inspired peanut noodles with chicken is to time it so that the rest of the stir fry ingredients (e.g. the chicken and sauce) are cooked by the time the noodles are ready since you have to boil the noodles prior to adding them to the stir fry.
  • The noodles only take 3 minutes to cook. If your timing is a little off, that’s ok; just let the water boil until you’re ready to add the noodles in.
  • You can prep all ingredients ahead of time if that’s easier for you, but I wrote the recipe in such a way that the prep can be done while cooking the dish.

Let’s talk about the sauce in this ramen stir fry recipe. What’s in it?

  • Peanut butter
  • Hoisin sauce
  • Sriracha sauce
  • Soy sauce
  • Garlic
  • Lime juice

These ingredients melt together to make the most amazing sauce. It was inspired by my garlic lime cashew zoodles – one of the most popular recipes on my blog to date.

I love a good peanut sauce. It perfectly coats the chicken and noodles. Delicious. And the fresh basil and cilantro elevate the taste even more. Make this a spicy ramen noodle stir fry by upping the sriracha if you wish. I added just enough to give this dish a little zing without it being too spicy.

chicken ramen stir fry noodles on chopsticks

Hope you enjoy this chicken stir fry with ramen noodles! Let me know in the comments below if you’ve made it or if you have any questions.

This easy ramen stir fry recipe with chicken is a simple weeknight dinner that's perfect for busy families. Peanut butter, sriracha, soy sauce, lime, garlic, carrots, cilantro, basil, and green onions make this one flavorful dish!
5 from 3 votes

Easy Chicken Ramen Stir-Fry

This chicken ramen stir-fry recipe is quick, simple, and delicious. A family-friendly weeknight comfort food dinner! You'll love the sweet and tangy peanut-lime sauce.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4


  • 1 tablespoon olive oil
  • 3 (3.5 ounce/100g) packages of ramen noodles (discard the flavor packets)
  • 3 chicken breasts cut into bite-size pieces
  • 1 large carrot grated
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh cilantro chopped
  • 1/4 cup chopped peanuts 

Sauce ingredients:

  • 3 heaping tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sriracha sauce or more to taste
  • Juice of 1/2 lime
  • 1 clove garlic minced


  • Boil a large, salted pot of water for your ramen noodles. Once boiling, cook noodles for 3 minutes. 
  • Meanwhile, prep your chicken and add it to a skillet along with the olive oil. Coat it with the oil and turn the heat up to medium-high. Cook the chicken for 7 minutes (or until it's cooked), stirring occasionally. 
  • Meanwhile, chop your basil and cilantro and grate the carrot. 
  • Take the skillet off the heat and add the sauce ingredients to it (I just add them one by one). Hold off on returning the pan to the heat until the ramen noodles are about done.
  • Add the pan back onto the stove over medium heat, and stir until you get a nice, smooth sauce that coats the chicken.
  • Add about 2 tablespoons of the noodle water to the skillet prior to draining the noodles. Add the drained noodles to the skillet along with the carrot, basil, cilantro, and chopped peanuts. Toss until everything is combined (using tongs makes it easy). Serve immediately with an extra squeeze of lime if desired.


  • I wrote the instructions in a way so that you can do the prep work as you go along while cooking this dish. If you prefer, you can prep everything ahead of time. 
  • The key to this recipe is timing it so that everything else is cooked/ready before the noodles (keep in mind they only take 3 minutes to cook).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 694kcal, Carbohydrates: 55g, Protein: 50g, Fat: 30g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 2134mg, Potassium: 981mg, Fiber: 4g, Sugar: 4g, Vitamin A: 2644IU, Vitamin C: 5mg, Calcium: 55mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 3 votes

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  1. Linda Malasavage says:

    This soup is absolutely BOMB!! It is so flavorful and is great with a loaf of crusty french bread on the side. It’s definitely a keeper in this house. YUMMY!!

  2. Gina says:

    5 stars
    I doubled the recipe, and it still wasn’t enough for a family of 5. My 3 boys loved it and said to put it in the weekly rotation. I added broccoli, and I suggest using 1 packed of ramen noodles per person. Will definitely make again.

    1. Natasha says:

      I’m thrilled it was a hit, Gina! Thanks for your review!

  3. Victoria Holland says:

    5 stars
    This was yummy! Didn’t have the hoisin so substituted for Thai sweet chilli which worked really well and chose to leave out the chicken. Honestly I’d never made a stir fry with peanut butter before but it adds such lovely savouriness and coats every single noodle and veg! Also a lovely and easy recipe to cook. Recommend!

    1. Natasha says:

      I’m glad you liked it!! 😀 Thank you!

  4. Mali says:

    Hi Natasha,

    Thanks for sharing this recipe. Honestly can’t wait to try it out once I’m back from my trip. Quick question, do you think I can use soba noodles instead of ramen noodles?

    1. Natasha says:

      Hi! I think that would work fine. Let me know! 🙂

  5. Alex says:

    Do you recommend a peanut substitute for allergy purposes?

    1. Natasha says:

      Hi Alex! Hmm maybe a different nut butter? It’s kinda tricky with this one since it’s a main component of the sauce.

  6. Darcy says:

    I used soba noodles and shaved almonds but it was delicious!

    1. Natasha says:

      Wonderful! Thanks for letting me know!

  7. Natasha's Sister says:

    5 stars
    You owe me for all the stir fry you stole from me when we were younger. Make me a vegetarian version of this now.

    1. Natasha says:

      No. And I think you mean “inspired by”.

      1. Rach says:

        Hi there! If I wanted to make this without chicken, do I just make the sauce in a heated skillet removed from the flame, and then add the noodles as outlined?

        1. Natasha says:

          That should work! 😊