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4.83 from 28 votes

Healthy Chicken Ramen Noodle Stir Fry

This quick and easy Chicken Ramen Noodle Stir Fry is one of my 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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Stir Fry
Cuisine: Asian
Servings: 4 servings
Calories: 461kcal
Author: Nancylynn

Ingredients

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
  • Salt

Instructions

  • 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!

Notes

21 Day Fix: 1 RED, 1 YELLOW, 1 GREEN, 1 1/3 TSP, 2 sweetener TSP (per serving)
WW: 9 points (per serving) [Calculated using maple syrup, chili paste, and arrowroot powder] 

Nutrition

Calories: 461kcal | Carbohydrates: 50g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1353mg | Potassium: 814mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2586IU | Vitamin C: 130mg | Calcium: 51mg | Iron: 3mg