Yummy Chicken Ramen Stir Fry

Got a pack of instant ramen and want to jazz it up? This Chicken Ramen Stir Fry is my go-to when I need something quick that feels homemade. I brown up ground chicken, toss in crunchy bell peppers, coleslaw mix, and chewy noodles. The sauce hits that sweet-salty-spicy spot just right. I turn to this when my week is packed and the family’s always asking for seconds.

First time I whipped this up, my husband said it tasted like fancy delivery. Now anytime I want a special meal with zero hassle, this is what’s on the menu.

Tasty Ingredients

• Sesame seeds: sprinkle on top for crunch and extra flavor
• Green onion: slice up as a fresh topping before serving
• Instant ramen noodles: chewy and soft, just use plain noodles and ditch the included spice pack
• Pasta cooking water: the starchy liquid helps thicken and coat your noodles
• Bell peppers: use colorful ones for sweetness and a pop of color
• Coleslaw mix: shortcut to a cabbage-carrot mix, double check it’s crisp
• Ground chicken: lean and juicy, should look pink and fresh
• Olive oil: great for cooking everything in the skillet, extra virgin adds depth
• Sriracha: a squeeze gives some gentle heat, tailor to suit your spice level
• Sesame oil: provides nutty fragrance, toasted version packs the most punch
• Grated ginger: brings a gentle spice, a fine grater works best
• Minced garlic: sharp and aromatic, fresh is tasty
• Rice vinegar: brightens the sauce, unseasoned works best
• Honey: sweetens the sauce, light versions taste cleaner
• Soy sauce: brings the salty flavor—grab low sodium if cutting back on salt
• Hot sauce: use for an extra kick if you like things spicy

Look for perky veggies and the freshest chicken—the better your ingredients, the tastier your meal will be.

Simple Step-by-Step

Serve and Garnish:

Dole out your stir fry while it’s hot. Sprinkle over sesame seeds, hot sauce, and green onions. Leftovers? Stick ‘em in a tight container in the fridge—they’ll last up to four days.

Finish the Stir Fry:

Snag a little of the hot noodle water, about a quarter cup, and pour into your skillet. Drain your noodles and toss right into the pan with the meat and veggies. Mix it all up with tongs or wooden spoons till the sauce hugs every noodle.

Cook the Ramen:

Drop those instant noodles into boiling water and let them cook—three minutes or so should do (peek at the package to double check timing).

Sauce and Vegetables:

Pour your prepped sauce over the chicken, stir it through, then let it bubble. Toss in bell peppers, let ‘em cook just a bit, then add the coleslaw. Pop a lid on and let the cabbage get just a tiny bit soft for crunch.

Prepare the Noodle Water:

As your chicken cooks, boil water in a big pot—this way your noodles go in at just the right time.

Cook the Chicken:

Drizzle olive oil in a large pan over medium. Add ground chicken in, break it into small chunks, and keep stirring until there’s no more pink—about seven or eight minutes. Watch closely so you don’t get big hunks or scorched bits.

Make the Sauce:

Mix up soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and Sriracha in a bowl until smooth. This builds all the flavor layers you want.

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I can’t get enough of how crisp the bell peppers stay. Sometimes my kids help me pick their flavors in the produce section, and then they get so into dinner—always makes it more fun together around the table.

How to Store

Put leftovers in a tight container and chill. They’ll stay good for up to four days. For best results, heat in a skillet with a splash of water. That way your noodles won’t dry out. Skip long microwave blasts or the veggies might turn limp.

Swap Ideas

Try ground turkey or pork instead of chicken if you’re feeling like a switch. Want a heartier texture? Trade coleslaw mix for just cabbage shreds. To make it gluten free, use tamari and gluten free noodles instead.

Ways to Serve

This dish totally works on its own, but serving it with edamame or a quick cucumber salad makes it feel complete. Want more? Top with a fried egg for some creamy goodness.

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Cultural Backstory

This meal takes its cues from Japanese ramen stir fries and tosses in a little fusion flair, but it’s not something you’d call traditional. It’s fun for getting kids to try new flavors and scratches that takeout craving right at home.

FAQs About the Recipe

→ Can I use chicken breast instead of ground chicken?

Absolutely! Cut up the chicken breast into strips or little pieces and cook how you’d normally do it. Ground chicken just makes things quicker and easier.

→ Are other vegetables okay in this stir fry?

Totally! Throw in mushrooms, carrots, broccoli, snap peas—whatever you’ve got. Just watch them so they don’t get too soft.

→ Should I use the flavor packet that comes with ramen?

No need, just skip it! The homemade sauce adds plenty of flavor and way less salt.

→ What’s the best way to make it spicier?

Splash in extra Sriracha or shake on some chili flakes. Just go till you like the heat!

→ Does it reheat well later?

For sure! Pop it in the fridge once it’s cooled, then microwave or toss in a pan to warm back up. Add a little water if it feels dry.

→ What toppings would you add?

I like a handful of green onions, toasted sesame seeds, and sometimes a dash of hot sauce right on top. Makes it awesome!