This quick and easy Chicken Ramen Noodle Stir Fry is one of our favorite weeknight meals! By using brown rice ramen noodles and a homemade Kung Pao sauce, this dinner is gluten free, dairy free, 21 Day Fix and Weight Watchers approved! This post contains affiliate links for products I’m obsessed with.
You probably don’t remember, but I teased this recipe months ago on social and in my Facebook groups. I really thought I would get it out right away and then, well, I didn’t. #mylife
Anyway, I freaking love ramen noodles and since discovering these Gluten Free Brown Rice Noodles, I am always looking for ways to use them like in my Instant Pot Ramen Noodle Soup, or my 21 Day Fix Ramen Noodle Salad, or as a side with my Instant Pot Asian Pork Tenderloin.
And now I am using them in this quick and easy Stir Fry Chicken Ramen Noodle Dish! It really couldn’t be more simple! I just soaked my Ramen Noodles in hot tap water for a bit while I sautéed a bunch of veggies.
I chose bell peppers, onions, garlic, and broccoli for this, but you can use your favorite veggies…go ahead and do you, my friend. Oh, but don’t forget to use tons of fresh ginger.
And then I sautéed up some diced up chicken. Finally, I made a quick Kung Pao Sauce (with more fresh ginger) and added it all together.
I kept the Kung Pao sauce mild and added extra chili paste to my own bowl because I was really hoping my kids would try it…my picky son did and actually LOVED it. He picked out the veggies 🤦♀️ but listen, I am gonna take what I can get these days.
Are Ramen Noodles 21 Day Fix approved?
Yes, but only brown rice ramen noodles. And if your noodles come with a seasoning packet, throw it out! #sodiumpolicehere
Where Can I Find Brown Rice Ramen Noodles?
I have two favorite brands of Gluten Free Brown Rice Ramen Noodles – first, I love Lotus Foods Organic Millet & Brown Rice Ramen and I have been able to find them at all my local grocery stores, as well as at Costco!
If you aren’t able to find that brand, I also love King Soba Brown Rice Ramen which you can get for a good price on Amazon – but you have to buy in bulk. In my world, bulk ramen is a good problem to have.
What is Coconut Aminos?
Very simply, Coconut Aminos is a gluten and soy free soy-sauce alternative. It has a very similar flavor profile as soy sauce, but it has a TON of health benefits, as well. I wrote a whole post on it – click here to read it!
I’m not sure I like Kung Pao Sauce, is there another sauce I can use for this Ramen Noodle Stir Fry?
First of all, this Kung Pao Sauce is amazing! It’s the same one from this 21 Day Fix Kung Pao Cauliflower and I loooooove it. But you can also use my wildly popular Asian Sauce from my Asian Chicken (and pork, and steak, lol).
Healthy Chicken Ramen Noodle Stir Fry [Gluten-free | 21 Day Fix | Weight Watchers]
Kung Pao Sauce:
- 4 tablespoons coconut aminos
- 2 tablespoons + 2 teaspoons honey or maple syrup
- 1 1/2 tablespoon rice vinegar
- 2 1/2 teaspoons toasted sesame oil
- 1/2 teaspoon chili garlic paste or sub sriracha to taste (I used 1/2 tsp and then added more at the end to my bowl)
- 2 cloves garlic pressed or minced
- 2 teaspoon grated or minced ginger
- 1 teaspoon arrowroot powder or cornstarch
Chicken and Veggie Ramen Stir Fry:
- 2 brown rice ramen noodle cakes
- Hot tap water
- 1 lb chicken tenderloins cut into bite sized pieces
- 3 teaspoons olive oil or coconut oil divided
- 1 1/2 cups fresh broccoli florets cut into small pieces
- 2 cups sliced bell peppers I used 2 green peppers
- 1/2 cup sliced yellow onions
- 1-2 tablespoons water
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- Place the two ramen noodle cakes in a bowl and cover with very hot tap water - not boiling, just very hot. Set aside.
- Whisk together ingredients for the sauce and mix well.
- In a large skillet, add 1 1/2 tsp of oil, then add your stir fry veggies cooking over medium low heat until tender. If necessary, add 1-2 T of water to help the veggies soften. Remove veggies from pan.
- Add the remaining oil to the pan and sauté chicken until cooked through. Season with salt, then add in garlic and ginger, cooking for a minute or until fragrant. Add veggies back to pan.
- Drain noodles and gently pull them apart. Add noodles to the pan with the chicken and veggies. Top with sauce and cook everything together for 1-2 minutes or until hot and the sauce begins to thicken.
- Divide the skillet into 4 equal servings.
- Top with additional chili paste if desired!
Please indicate how much ramen noodles should be added (weight). The link to the product on Amazon no longer works and Ramen comes in several different size packages or cakes. Thank you.
Thank you for letting us know about the link! The ramen noodle cakes that I use are 35g each. Lotus foods brand, made with brown rice and millet.
Donna Heinecke says
This is a winner! I recently started purposefully making better eating choices and was introduced to your recipes. I’ve made a few and they are all good. Really love this one!!
Thank you SO much, Donna!
Alisa S says
I just switched to a gluten-free diet and thought I’d never have noodles again! Thanks to you, I found some gluten free ramen and I made this recipe!
I’m not a good cook (or patient!) but this recipe was easy. Didn’t quite give the noodles a long enough ‘soak’ but the sauce is delicious and this was easy!
Made it with fried egg whites (for protein), peppers and frozen spinach!
Thank you so much for showing me I could still have Kung Po AND noodles!!!
This is the best! Thank you so much for your comment!
Lucy Tomczynski says
Looking forward to making this recipe tonight on this cold snowy day in NJ. Do you happen to know the calorie count per serving? I am following containers but also watching my calories.
I don’t, but MyFitnessPal is really simple to use and gives a pretty accurate calorie count!
Angie Bowles says
I have to say I have been using your recipes for the last 4 weeks and there hasn’t been one that me and my family didn’t like! You are a genius and I appreciate you sharing your recipes! With this recipe could I use normal brown rice book does? If so, how would you prepare it? Thank you!
Angie Bowles says
That’s supposed to say normal brown rice noodles
Thank you so much!!
You totally can use brown rice noodles and just cook them according to the directions on the package. Then, add them to the stir fry when the directions say – it should work out great!
This is one of the best and easiest meals I have ever made and I cook A LOT! Even my picky 7 year old asked for seconds and my husband said this should be a weekly dinner. Thanks for a delicious and healthy recipe!!
Love the picky kid and husband endorsement- that’s high praise! Thank you!
Victoria McCoy says
New to 2b mindset… could this be considered a lumch for the program??
Can I make this with brown rice noodles instead? How would I tweak the recipe? It sounds amazing. The ramen cakes linked are $30+ on Amazon.
Whoa! I will work on a different link for those. But in the meantime these ramen cakes have been popping up at other local places like Wegman’s, Whole Foods, and I’ve seen them at some Giant stores locally. Thrive Market has them for delivery too!
It’s $31 but that’s for a total of 12 rice “cakes”, so about $1.25 per cake and you use 2 in this recipe. So hopefully they will keep awhile!
SORRY, it’s actually 2 packs of 12 so 24 total “cakes”. Hit submit too fast, lol.
This is delicious!! I used red and orange bell peppers and broccoli in mine to add a little color. Quick and easy! Will definitely add this to my rotation.
So happy to hear this! Thank you so much, Ashley!
OMG this recipe is delicious!!! Definitely a new favorite!
Thank you SO MUCH for your recipes! (This one is my favorite!) I’m on WW and my husband is just starting low-carb. It’s nice to find recipes we BOTH can eat, without blowing my sugar/fat allowances on WW!
That is amazing! So glad you both are enjoying them!
Wendy Henrichs says
Made this tonight and my husband and I thoroughly enjoyed it. Thank you for the wonderful recipe. I look forward to trying more of your recipes! 🙂
WHAAT!! I made this this morning for my week’s meal prep. I couldn’t stop “just testing it!” It’s AMAZING, and I cannot wait for lunch all week!! I have tried quite a lot of your recipes and have yet to find one that isn’t delicious. Thank you for sharing them!
Megan Escheman says
I have loved every single one of your recipes I’ve tried. This one was no different. So much flavor and soo so good. Didn’t even feel like I was eating a healthy meal! LOL . Kid approved too!
This makes me SO happy, Meghan! Thank you!
This was ABSOLUTELY DELICIOUS! I’m so excited that there is a good, healthy substitute for Chinese food! Also, the ramen was amazing! I couldn’t tell the difference between this and normal ramen noodles. Usually healthy substitutes have a strange texture, but this was perfection!
Absolutely delicious! Thank you a wonderful recipe!
NL, this was absolutely delicious! We could have licked the plates and that’s including the kids! This will be a staple in our weekly dinners. Thank you very, very much!
Ahhh!! Meridith – this made my whole day!! I am so excited – thank you so much for letting me know! <3
O!G this was delicious. I love how you can sub veggies on hand. I used broccoli, shredded carrots and bean sprouts. Will double recipe next time so I can have leftovers.
Curious to the red container count as there is only 1lb of chicken divided into 4 portions ?
It’s 1 red per serving.
Joanne Close says
I so much appreciate the Weight Watcher points. My husband and I are 9 weeks into the program and I have not missed a day recording the daily point system. Your recipes are helping with the new way of eating. Thank you so much.
I am so happy to hear, Joanne! I hope to have points on all of my recipes by the end of the year!
Made this last night, my entire family ate it, and truly enjoyed it! Thank you! It was delicious.
I did use the Top Ramen noodles without the seasoning packet because I was at Aldi shopping and didn’t have any other ramen choices at the time.
I am THRILLED that you guys enjoyed this!! Yay!!
I am astounded that my family liked this one, especially with all the “visible” veggies, but we all enjoyed it! Thank you so much! I have to admit I was sad at first because it didn’t involve the Instant Pot and I had to be in the kitchen cooking for longer than I wanted, but then came a great idea. The veggies can cook in my bigger IP while the chicken is cooking in the smaller IP. I know and freely admit to having an obsession with the IP! Thank you, Nancylynn, for another great recipe!
Jennifer – this made me giggle as I totally GET the IP obsession and I love how you made this IP friendly!! I will def be adding Instant Pot directions at some point! SO glad the family enjoyed it! Thanks for taking the time to write and rate – means so much!
I just wanted to say I LOVE all of your recipes!!! They are amazing!!! I also wanted to thank-you for including the WW Points for your recipes. It is so nice to be abled to eat healthy and know the points values. One of the best!!! Thank-You!!!!
I am thrilled to hear this, Siera! I am hoping to get WW points on everything this year – one of my goals! Glad it’s helping!