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
Kung Pao Sauce:
- 4 tablespoons coconut aminos
- 3 tablespoons 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 fresh ginger grated or minced
- 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 fresh 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!