Ramen Noodle Stir Fry

Be sure to try my Beef and Broccoli Ramen and my Egg Roll in a Bowl recipes next!

Ramen Noodle Stir Fry

Welcome to one of my favorite easy weekday meals! I have been making this recipe for years, I just love the simple combination of flavors and how easy it comes together. This makes a great make-ahead lunch for work or school that you can enjoy warm or cold! And the vegetable options are unlimited, use anything that you have on hand. 😉

How to Make It

See recipe card below this post for ingredient quantities and full instructions. Combine peanut sauce ingredients in a medium bowl. Use 1/3 cup of it and marinate diced chicken in it while you measure out remaining ingredients.  Sauté the chicken in peanut oil for about 7 minutes, or until cooked through. Set aside.

Sauté the vegetables in peanut oil until cooked through and slightly softened. Add the cooked chicken and stir to combine.  Add the Ramen noodles and the remaining peanut sauce. Stir to combine. Garnish with green onions and roughly chopped peanuts if desired and serve!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.  Leftover stir fry does freeze well. It’s really important to ensure that you don’t overcook the ramen to prevent the noodles from becoming mushy.

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Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Wok- These conduct heat so well and are perfect for making stir fry, chow mein, etc. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)