Pin it
When you have a packet of instant ramen but want something fresher and more satisfying this Chicken Ramen Stir Fry comes to the rescue Ground chicken gets browned and tossed with crisp bell peppers a hearty mix of coleslaw and bouncy noodles all coated in a homemade sauce that is just the right mix of salty sweet and spicy This recipe has become a weeknight lifesaver for me during busy seasons and my family always goes back for seconds
When I first made this my husband said it tasted better than takeout and now I make it anytime we want a fast dinner that feels special without any extra fuss
Ingredients
- Soy sauce: adds essential salty depth use a low sodium version if you are watching your salt
- Honey: brings a touch of sweetness and helps balance the savory flavors pick a honey that is light in color and flavor
- Rice vinegar: brightens up the sauce choose an unseasoned type for more control
- Minced garlic: brings sharp aromatic flavor use fresh for the best punch
- Grated ginger: adds a gently spicy warmth try using a microplane for smoothness
- Sesame oil: provides that classic nutty aroma get toasted sesame oil for maximum fragrance
- Sriracha: adds subtle heat adjust to your liking
- Olive oil: for sautéing go with a good extra virgin for added flavor
- Ground chicken: is lean and soaks up all the sauce choose chicken that is fresh and pink
- Coleslaw mix: offers a shortcut to shredded cabbage and carrots make sure your mix is crisp
- Bell peppers: contribute a sweet bite and vibrant color try red orange or yellow
- Pasta cooking water: starchy and helps emulsify the sauce so the noodles coat perfectly
- Instant ramen noodles: soft and chewy make sure to toss the seasoning packet and pick noodles with just wheat flour and no unnecessary fillers
- Green onion: for garnish adds fresh crispness
- Sesame seeds: provide crunch and a lovely finish
- Hot sauce: if you like extra spice
Pick the freshest looking veggies and a good quality ground chicken for the tastiest result
Step-by-Step Instructions
- Make the Sauce:
- In a medium bowl whisk together soy sauce honey rice vinegar garlic ginger sesame oil and Sriracha until smooth this lays the foundation for all the flavor
- Cook the Chicken:
- Warm a large skillet over medium heat add olive oil and then the ground chicken use a wooden spoon to break it into small pieces cook until it is golden and no pink remains about seven to eight minutes keep stirring to avoid burning or big clumps
- Prepare the Noodle Water:
- Set a large pot of water to boil while your chicken is cooking this way you can add the noodles at just the right time
- Sauce and Vegetables:
- Pour your sauce over the browned chicken and stir well to evenly coat bring the mixture to a simmer add the bell peppers and cook for one minute then stir in the coleslaw mix and cover the skillet let the cabbage wilt just slightly for extra crunch and freshness
- Cook the Ramen:
- Add the instant ramen noodles to the boiling water cook for three minutes until just soft check your package instructions and adjust timing as needed
- Finish the Stir Fry:
- Scoop out a quarter cup of the hot noodle cooking water and pour it into the chicken mixture this helps make the sauce silky drain the noodles well then add immediately to the skillet with chicken and veggies toss everything thoroughly using two wooden spoons or tongs until all noodles are coated with sauce and mingled with the vegetables
- Serve and Garnish:
- Dish out right away sprinkle on green onions sesame seeds and hot sauce to taste any leftovers can be stored in an airtight container in the refrigerator for up to four days
Pin it
I absolutely love how the bell peppers hold their crunch in this dish and sometimes my kids help me pick them out at the store which makes them extra excited for dinner This recipe always turns dinner into a fun family event
Storage Tips
Store leftovers in a tightly sealed container in the refrigerator They keep well for up to four days For best results reheat quickly in a skillet with a splash of water to keep the noodles from drying out Avoid microwaving too long or the veggies can get soggy
Ingredient Substitutions
You can use ground turkey or pork instead of chicken for a different flavor profile Swap the coleslaw mix for just shredded cabbage if you like heartier bites For a gluten free version use gluten free tamari and your favorite gluten free noodles
Serving Suggestions
This recipe works beautifully on its own but you can serve with steamed edamame or a simple cucumber salad for a rounded meal Some people also like a fried egg on top for extra richness
Pin it
Cultural Context
While this meal is Asian inspired it is not traditional and draws from Japanese ramen stir fry methods as well as fusion cooking It is a great way to introduce new flavors to kids and recreate some of the comfort you find in takeout meals at home
Frequently Asked Questions
- → Could I swap in chicken breast instead of using ground chicken?
Sure thing, just cut chicken breast into small cubes or strips and cook the way you normally would. Ground chicken just cooks up faster and more evenly.
- → Can different veggies go in this stir fry?
Go for it! Snap peas, carrots, mushrooms, or broccoli also work great. Just be sure to keep an eye on them so they stay crisp and not mushy.
- → Do I need the ramen seasoning that comes in the pack?
Skip it and use your homemade sauce instead. That way you can control the flavor and get way less salt in your meal.
- → How would I turn up the heat?
Drizzle in more Sriracha or sprinkle chili flakes till it’s as spicy as you like it. Super easy to adjust!
- → Will leftovers reheat well?
Yep! After cooling, keep them in the fridge and warm up in a pan or microwave. If things seem dry, splash in a little water.
- → How do you like to top it off?
I love using chopped green onion, toasted sesame, and a bit of hot sauce on top. Really makes the flavors pop!