Ramen Stir Fry

The other night I made a Ramen Stir Fry. It was quick and easy. Not much thinking went into it. The base sauce was a peanut sauce. If allergic to peanuts you can use sunflower butter. Sunflower butter has a similar taste to peanut butter. This dish is also jam packed with all the veggies. I used chicken as my protein, but you can honestly use whatever protein you want. If you don’t want a protein you can just go veggies all the way. This recipe feeds, 2 adults and 2 littles.


Sauce/ Marinade

– 1/4 peanut butter or sunflower butter

– 1 Tbsp Braggs Soy Sauce

– 1 tsp chili flakes

– 2 tsp sesame oil

– 1 rice wine vinegar

– 1 tsp grated ginger

– 1 lime juiced and zested

– 1/4 cup of packed brown sugar

– 2 garlic cloves minced


Stir Fry

– 1 whole pack of Ramen. Should be 4 squares

– 8 boneless skinless chicken thighs

– 2 garlic cloves or one large clove

– 1 tsp of grated ginger

– 2 carrots peeled cut in half down the center and chopped on an angle

– 1 red bell pepper sliced in to 1 inch strips

– 4 chanterelles mushrooms chopped up

– half a small red cabbage chopped

– 2 cups of sugar snapped peas


1) Take all the ingredients in the marinade and mix them together. Once mixed set 1/3 of it aside for the stir fry.

2) Cut each chicken thigh into 8ths. Place the chicken in the bowl with 2/3rds of the marinade. Toss and let stand until all veggies are cut.

3) Chop up all the veggies and set aside.

4) Boil water and cook Ramen as director on the package.

5) while Water is coming to a boil, in a Wok or skillet on medium high heat, pour 1Tbsp of sesame oil. Add the chicken and cook until it starts to get caramelized. Remove chicken when it’s all cooked through and set aside on a plate.

6) You might need to add a little bit more sesame oil to the skillet. On medium heat Add the garlic and ginger. Cook for 30 second or until it get fragrant but not burnt. Add the carrots first. They take the longest to cook. Cook those for about 2 mins. Then add the Sugar Snapped peas, cook another 2 mins. Now add the rest of the veggies. Add a little bit of water to deglaze the wok. Not too much. Now you can add the 1/3 of the sauce you set aside

7) add the noodles to the veggies once done cooking and toss. Now add the chicken back in and toss again. Your ready to serve. Top with a lime wedge and siracha. Enjoy!

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