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If you’re staring at that pack of instant ramen and want something a little fancier, this Chicken Ramen Stir Fry is your answer. I start by browning ground chicken, then tossing in snappy bell peppers, crunchy coleslaw, and springy noodles. That all gets covered with my simple homemade sauce, which is the ultimate mix of salty, sweet, and spicy. I’ve been leaning on this one when work is hectic, and my family basically fights over leftovers.
The very first time I whipped this up, my husband said it beats any takeout spot. Now, I turn to it whenever I’m craving something quick but still kind of special. No fuss, tons of flavor.
Tasty Ingredients
- Bell peppers: bring sweetness and bright color, grab red, orange, or yellow for fun
- Coleslaw blend: gives you ready-to-go shredded cabbage and carrots, make sure it’s snappy
- Green onion: a sprinkle on top for a fresh, crisp finish
- Sesame seeds: that final bit of crunch
- Instant ramen noodles: chewy, perfect with the stir fry—ditch the flavor packet and look for noodles made only with wheat
- Pasta water: thickens the sauce so it coats all the noodles
- Ground chicken: soaks up all that sauce, pick fresh and pink
- Olive oil: for frying, extra virgin has good taste
- Soy sauce: bring in that salty flavor—use low sodium if you need
- Grated ginger: warms up the dish, try grating it superfine
- Rice vinegar: peps up the sauce, go plain not seasoned
- Minced garlic: a sharp hit of flavor, fresh is best
- Honey: adds gentle sweetness, light in flavor works great
- Sriracha: a little heat here, add what you can handle
- Sesame oil: classic, nutty smell, toasted is most powerful
- Hot sauce: totally optional if you need an extra kick
Try to grab the brightest, firmest veggies and the best ground chicken you can find. It really makes this pop.
Simple Step-by-Step
- Serve and Garnish:
- Spoon everything into bowls, top with sesame seeds, green onion, and hot sauce if you want. Pop any leftovers in a sealed container and store them cold for up to four days.
- Finish the Stir Fry:
- Pull out about a quarter cup of your hot noodle water and pour it into the chicken and veggies to help the sauce get glossy. Drain noodles and toss them right into your pan with everything else, mixing until the sauce sticks and veggies are everywhere.
- Cook the Ramen:
- Add ramen to your boiling water and cook for three minutes, or whatever your pack says. Don’t let them get mushy.
- Sauce and Vegetables:
- Pour in your mixed sauce over cooked chicken and stir like crazy, then add the bell peppers. Cook for just a minute. Toss in the coleslaw, put the lid on, and let it get just a little wilted for crunch.
- Prepare the Noodle Water:
- While chicken’s still cooking, get a big pot of water heated so you’re set for noodles when it’s go time.
- Cook the Chicken:
- Grab a big skillet and heat it up on medium. Pour in olive oil, then the ground chicken. Break up the meat as you go, cooking until there’s no more pink and it’s becoming golden brown—this usually takes about seven or eight minutes. Keep stirring so nothing burns or sticks.
- Mix the Sauce:
- In a bowl, stir up soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and Sriracha until all smooth. That’s your base for flavor.
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I really like how the peppers stay a little crisp in this and honestly, my kids love grabbing them at the store, which makes dinner feel like a team effort. Every time I serve this, the vibe at dinner is just happier.
Smart Storage
Keep leftovers in a tightly closed container in the fridge. They’ll stay good for about four days. If you want them just right, toss back in a hot skillet with a splash of water. That helps keep the noodles soft. Go easy on the microwave or your veggies might go mushy.
Easy Ingredient Swaps
Go with ground turkey or even pork if you want a twist on flavor. For a crunchier bite, swap out coleslaw mix for just cabbage. If you need gluten free, just use tamari and your go-to gluten free noodles.
How to Serve
This dish totally stands alone, but you could toss in some steamed edamame or a crisp cucumber salad for more color. Some folks even throw a fried egg on top for extra richness.
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Background
This meal’s got roots in Asian flavors, borrowing lots from Japanese ramen stir fry and mixing in some fusion ideas. It’s great for sneaking in fresh tastes for kids or bringing home those cozy takeout vibes.
Common Questions
- → Could I swap in chicken breast for ground chicken?
For sure! Just cut it up small or slice thin and cook like usual. Chicken breast takes a bit longer, but ground chicken cooks faster and more evenly.
- → Can I toss in other veggies with this stir fry?
Of course! Grab some mushrooms, broccoli, carrot shreds, or snap peas. Don’t forget—keep them in the pan just long enough so they’re still a little crunchy.
- → Should I keep the seasoning packet from the ramen?
I’d ditch the included flavor packet. The homemade sauce lets you pick how salty and tasty your dish gets.
- → What’s the trick to making it spicier?
Splash in extra sriracha or scatter chili flakes for more kick—taste as you go so it’s just right for you.
- → Can I reheat what’s left?
You bet! Pop leftovers in the fridge once cool and then warm them up gently on the stove or in the microwave. Add a splash of water if it looks dry.
- → How should I finish it off?
Toss on some green onions, sprinkle with sesame seeds, and add a quick squirt of hot sauce for a fresh, tasty finish.