Instant Pot Ramen Stir Fry
This Instant Pot Ramen Stir Fry is hands down one of the quickest and easiest dinners you can make and yet it's one of our new favorites! And by using brown rice ramen noodles and a homemade stir fry sauce, this dinner is gluten free, dairy free, 21 Day Fix and Weight Watchers approved!
Servings: 4 servings
Calories: 488kcal
Ingredients
- 1/4 cup pure maple syrup can sub honey
- 1/3 cup coconut aminos or sub low sodium soy sauce if you aren’t gluten free
- ¼ cup low sodium chicken broth
- 1 tablespoon tomato paste
- Sprinkle salt
- 2 teaspoon avocado, olive, or coconut oil
- 1 lb lean ground chicken or ground beef
- 2 cloves garlic minced
- 1-2 tablespoons fresh minced ginger
- 1 cup matchstick carrots
- 8 oz sugar snap peas or snow peas
- 2 brown rice ramen noodle cakes
- Optional - sesame oil, chili paste (Sambal Oelek)
Instructions
Instant Pot
- In a small bowl, mix together stir fry sauce - maple syrup, coconut aminos, chicken broth, tomato paste, and a sprinkle of salt. Set aside.
- Set Instant Pot to saute and once hot, add in oil and ground chicken. Stir fry until almost cooked through, then add in ginger and garlic. Cook for an additional minute, or until fragrant.
- Add in matchstick carrots and sugar snap peas. Give everything a stir, but no need to cook the veggies. Then place ramen noodle cakes on top of the veggies. Pour half of the stir fry sauce over top of the ramen cakes, the flip them over and pour the rest of the sauce on top. Try to make sure all of the cakes have gotten wet - especially the sides, but also make sure the ramen cakes rest on top of the meat and veggies.
- Set your Instant Pot for 1 minute on manual pressure. After cooktime, do a quick release.
- Using two forks, gently break up the ramen cakes and stir up the stir fry. The ramen noodles will likely still be a little hard, so after stirring, pop the lid back on for a few minutes before serving.
- Optional - drizzle a tiny amount (I use ⅛-¼ tsp) of sesame oil and chili paste on top before enjoying (my kids don’t love this, but I do!)
Stovetop Directions:
- In a small bowl, mix together stir fry sauce - maple syrup, coconut aminos, chicken broth, tomato paste, and a sprinkle of salt. Set aside.
- Place the two ramen noodle cakes in a bowl and cover with very hot tap water – not boiling, just very hot. Set the bowl aside and start your stir fry.
- In a large skillet, add in oil and ground chicken. Stir fry until almost cooked through, then add in ginger and garlic. Cook for an additional minute, or until fragrant.
- Add in matchstick carrots and sugar snap peas. Cook until veggies are tender.
- 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.
- Optional - drizzle a tiny amount (I use ⅛-¼ tsp) of sesame oil and chili paste on top before enjoying (my kids don’t love this, but I do!)
Notes
21 Day Fix: 1 YELLOW, 1 RED, 1 GREEN, 1/2 TSP, 3 sweetener TSP (per serving)
WW: 10 points (per serving) [Calculated using olive oil, 98% ground chicken and sugar snap peas]
Nutrition
Serving: 1.5cups | Calories: 488kcal | Carbohydrates: 54g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1448mg | Potassium: 996mg | Fiber: 4g | Sugar: 17g | Vitamin A: 6028IU | Vitamin C: 37mg | Calcium: 81mg | Iron: 4mg