Name: Ramen Noodle Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1/3 cup creamy peanut butter; 1/2 cup chicken broth; 2 Tbsp soy sauce; 1 Tbsp sugar; 1 tsp hot sauce; 2 cloves garlic, minced; 2–3 Tbsp peanut oil; 1 lb boneless chicken breast; Salt & pepper, to taste; 2 cups broccoli florets; 1 cup baby carrots, julienned; ½ small yellow onion, sliced; 1 stick celery, sliced; 1 bell pepper, sliced; 1 (3 oz) package ramen noodles (seasoning packet discarded); Green onions, sliced; Roughly chopped peanuts

This ramen noodle stir fry is a quick and flavorful dish that I turn to when I want something satisfying but easy to make. It features tender chicken, crisp vegetables, and noodles tossed in a creamy peanut sauce that brings everything together perfectly.

Why You’ll Love This Recipe

I love how fast this recipe comes together—about 35 minutes total—and how versatile it is. The peanut sauce is rich and comforting, and I can easily swap in whatever veggies or proteins I have on hand. It’s also great as leftovers, which makes it perfect for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Peanut Sauce:

1/3 cup creamy peanut butter
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon hot sauce
2 cloves garlic, minced

For the Stir-Fry:

2–3 tablespoons peanut oil
1 pound boneless chicken breast
Salt and pepper, to taste
2 cups broccoli florets
1 cup baby carrots, julienned
1/2 small yellow onion, sliced
1 stalk celery, sliced
1 bell pepper, sliced
1 (3-ounce) package ramen noodles (discard seasoning packet)

Garnishes:

Sliced green onions
Roughly chopped peanuts

directions

In a bowl, whisk together the peanut sauce ingredients until smooth. Set aside about one-third of the sauce to marinate the chicken.
Cut the chicken into bite-sized pieces, season with salt and pepper, and toss with the reserved peanut sauce. Let it marinate while preparing the other ingredients.
Heat peanut oil in a large skillet over medium-high heat. Cook the chicken until cooked through, about 7 minutes. Remove from the skillet and set aside.
Meanwhile, cook the ramen noodles according to package instructions for about 1½ to 2 minutes. Drain and set aside.
In the same skillet, add more oil if needed, and stir-fry broccoli and carrots for 2 to 3 minutes. Add onion and celery and cook for 1 minute, then add bell pepper and cook for another 1 to 2 minutes until veggies are tender-crisp.
Return the chicken to the skillet, add the cooked noodles and the remaining peanut sauce, and toss everything together until well coated and heated through.
Garnish with sliced green onions and chopped peanuts before serving.

Servings and timing

Serves 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I like to mix things up with this recipe by switching proteins or veggies:

Substitute chicken for beef, shrimp, or tofu.
Use a variety of vegetables like snap peas, mushrooms, green beans, cauliflower, or bean sprouts.
Try a beef and broccoli ramen version for a slightly different take.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium heat, adding a splash of broth or water if the noodles seem dry. This dish can also be frozen for up to 2 months, but the texture is best fresh or refrigerated.

FAQs

Can I make this recipe vegetarian?

Yes, I often swap chicken for tofu or just load up on extra vegetables. Using vegetable broth instead of chicken broth keeps it vegetarian-friendly.

Do I have to use ramen noodles?

Not at all. I sometimes use spaghetti or rice noodles instead—just watch the cooking time to avoid overcooking.

Can I prep ingredients ahead of time?

Definitely. I usually make the sauce, chop the veggies, and marinate the chicken ahead of time, so when it’s time to cook, everything comes together quickly.

Is this dish spicy?

It has a mild kick thanks to the hot sauce, but I adjust the heat to my liking by adding more or less.

How can I make this gluten-free?

I use tamari or coconut aminos instead of soy sauce and choose gluten-free ramen or rice noodles to keep it gluten-free.

Conclusion

This ramen noodle stir fry has become one of my favorite quick meals. The creamy peanut sauce, tender chicken, and fresh veggies make it satisfying and flavorful, and the flexibility to swap ingredients keeps it interesting. Whether I’m cooking for myself or feeding a group, it’s a dish I always enjoy making and eating.