Easy Chicken Ramen Stir-Fry

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.

Try my Sesame Chicken or Lemon Chicken (Chinese Style) next.

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. 😉

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.

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.

5 from 3 votes

Easy Chicken Ramen Stir-Fry

By Natasha Bull

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 mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 4

Save RecipeSaved Recipe Pin Recipe Rate Recipe Print Recipe

Ingredients 

0.5x1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

Instructions 

• 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.

Notes

• 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.
   

Nutrition

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.

Leave a star rating and comment below!