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If you’re staring at a pack of instant ramen but craving something fresh and more filling, this Chicken Ramen Stir Fry is the answer. You’ll brown ground chicken, then toss in vibrant bell peppers, bagged coleslaw, and chewy noodles. Everything bathes in a sweet, spicy, salty sauce you whip up yourself. I count on this fast dinner whenever life gets hectic and everyone always asks for more.
The first time I served this, my husband thought it beat takeout hands-down. Now it’s my go-to for those nights we want something tasty, crowd-pleasing, and zero stress.
Tasty Ingredients
- Hot sauce: crank up the spice level to your preference with your fave
- Green onion: slice a few for a crisp, fresh topper
- Sesame seeds: sprinkle for a nutty bite and a fun finish
- Ramen noodles: go for instant kind, just boil briefly and toss the flavor packet
- Pasta water: grab a scoop before draining; it helps the sauce cling to your noodles
- Red, orange, or yellow bell peppers: slice for a sweet, colorful crunch
- Coleslaw mix: using this shortcut gives you pre-shredded cabbage and carrots for easy tossing
- Ground chicken: pick fresh, pink meat for tenderness and max flavor
- Olive oil: pour a bit in the pan when browning the chicken
- Sriracha: squeeze in to add a hint of heat
- Sesame oil: look for the toasted kind for a strong, nutty aroma
- Ginger, grated: a touch adds warming spice; a microplane does the trick
- Garlic, minced: pop in some fresh for bold flavor
- Rice vinegar: splash some in for a bright tang—unseasoned is best for full control
- Honey: adds balance with gentle sweetness; try a pale honey for light flavor
- Soy sauce: brings that signature savory punch, go for low sodium if you want to cut back on salt
If you can, snag the freshest produce and quality chicken you find for big flavor.
Easy How-To Steps
- Plating and Garnishing:
- Spoon it into bowls right away, top with loads of green onion, sesame, and more hot sauce if you like it spicy. Pop extras in the fridge for up to four days in a lidded container.
- Mingling Everything:
- Grab about 1/4 cup noodle water and pour into your pan. Add the drained ramen, then use tongs to toss until sauce hugs everything and those veggies are evenly scattered through the noodles.
- Boil the Noodles:
- Tip the instant ramen into your water and cook about three minutes, or check your noodle package for the best timing.
- Sauce and Veggies Go In:
- Add sauce on the cooked chicken, stir to coat, then toss in the bell peppers for a short cook. Next, pile on the coleslaw and cover briefly to just barely soften the cabbage.
- Noodle Water:
- While the meat’s browning, set a big pot of water on high so you’re ready to boil noodles when the time comes.
- Browning the Chicken:
- Heat up a skillet with olive oil, toss in the ground chicken, and break it up as it cooks until it’s golden brown and cooked through, about 7–8 minutes. Keep moving it around so it browns instead of steaming.
- Mix the Sauce:
- Quickly whisk together Sriracha, rice vinegar, soy sauce, honey, toasted sesame oil, garlic, and ginger in a bowl until no lumps remain.
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I’m a fan of how the bell peppers keep their bite in this stir fry. My kids love choosing colorful peppers at the store—it makes them look forward to dinner. Cooking this always has everyone chatting at the table.
Keeping It Fresh
Pack any leftovers in a sealed dish in your fridge and they’ll last four days. Heat up in a skillet for the best noodle texture; just splash in a bit of water so things don’t dry out. Go easy on the microwave—overdoing it softens the veggies too much.
Switch It Up
Ground pork or turkey works great instead of chicken if you’re in the mood for something different. Want a sturdier crunch? Use just shredded cabbage instead of coleslaw mix. Trying for gluten-free? Swap in tamari and a GF noodle you love.
Fun Ways to Serve
This dish stands on its own, but you can round things out with a side of cucumber salad or edamame. Some folks even drop a fried egg on top for a little extra richness.
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Fresh Take on a Classic
This meal borrows flavors from Asian stir fries and Japanese ramen but puts its own spin on things. Not totally traditional, just easy to love and a great way to get kids exploring new tastes. Plus, it’s awesome for bringing those takeout vibes home.
Common Recipe Questions
- → Can I use chicken breast in place of ground chicken?
Absolutely! Just chop the breast into bite-sized pieces and cook it like you usually do. Ground just cooks up quicker and nice and evenly.
- → Is it alright to put other veggies in this?
Totally! Add things like mushrooms, sugar snap peas, carrots, or broccoli. Watch ‘em so they stay crisp, not soft.
- → Should I use the ramen flavor packet from the store?
Nope, skip those! Go with your own sauce here so you’ll have way more control over taste and won’t wind up with too much salt.
- → What’s the best way to make it more spicy?
Splash in extra Sriracha or shake on some chili flakes. Up to you how hot you want it!
- → Will leftovers taste good reheated?
You bet! Cool it down, stash in the fridge, and warm up in a skillet or microwave. If it’s dry, just add a little splash of water.
- → What’s your favorite topping for this?
I’m a fan of scattering on green onions, a dash of hot sauce, and a shower of toasted sesame seeds. Really wakes everything up!