- Meat and poultry
- Chicken pasta
Use some good shop-bought gravy, and this is the easiest four-ingredient supper you can make. Great for midweek!
36 people made this
- 450g skinless, boneless chicken breast
- 680g shop-bought chicken gravy
- 340g egg noodles
- 450g frozen garden peas, thawed
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Heat a drizzle of oil in a large frying pan. Cube chicken into bite size pieces and brown in hot oil.
- Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in frying pan and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover frying pan, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the frying pan.
Reviews & ratingsAverage global rating:(43)
Reviews in English (37)
lovely the preparing took a little longer than I anticipated but worth, the whole family enjoyed it.-14 Feb 2013
I made this last night, I added a can of cream of chicken soup to make it creamy, and some garlic powder, pepper and steak sauce. I thought it was ok, but my son and my husband LOVED it, It was so easy to make, I will definaly do this one again!!!-10 Oct 2007
by Carrie Magill
Considering how easy this is, it's wonderful. It's a little bland for me, but some black pepper (or white pepper) should fix that up. I found canned peas to be a little too mushy, even when added at the last possible second, so I think we'll just have them on the side next time. My only question is why this is called "One Dish Chicken Noodles" when the recipe calls for two large pans? Oh well, it's still easy, fast and even nutritious if you choose the ingredients well.-20 Aug 2005
Peanut Noodles With Chicken
Loaded with fresh, crunchy veggies, this healthy Asian-flavored pasta salad is one of my most popular all-in-one meals, and it’s also a great side dish for potlucks and picnics.
One can’t have too many pasta salads in their arsenal of recipes. This year I’m partnering with DeLallo Foods to share recipes using their pastas, pestos and sauces and while I’m always a fan of classic pasta salads with an Italian bent, this beauty is heading to the Asian side of the globe.
Fresh and crunchy with loads of slivered fresh veggies, this pasta salad is perfect for serving as a main meal and that is exactly what I did.
Well, actually it’s what my mom served, that I cooked, for her turn in hosting her ladies who lunch book club. I don’t know if that’s what they really call themselves, but it seems an apt description when there’s elegant women, good conversation, chilled wine and tasty eats to share.
My mom is ALWAYS first in line to help me when I’m in need, so I was more than happy to try and repay her and be her chef for the day. I know she gets angst when it comes to hostessing (just like so many of us do,) so I hoped to take the load off at least part of her entertaining schedule so she could enjoy the afternoon instead of worrying about slicing bread or dressing the salad.
I think by the looks of the smile on her face, success was mine.
Knowing my mom wanted to host the book club discussion in her bodaciously blooming backyard (with nary a weed in sight thanks to my dad’s slight obsession with weeding and sweeping) we wanted to make it easy for her friends to eat their meal sans-table, and with a drink in their hands.
An all-in-one noodle dish was just the ticket.
- In a large bowl, add the flour and salt and mix well to combine.
- Add the room-temperature water slowly while mixing the dough with your hands. Using both hands, knead the dough until it comes together in a smooth ball, 3 to 5 minutes.
- When the dough is formed, cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
- After resting, remove the plastic wrap and knead the dough in the bowl a few more times. Cover again with plastic wrap and let it rest for another 15 minutes.
- After the second rest, brush a bit of the oil on the dough and place it on a cutting board or work surface. Cut the dough in half, and using your hands, roll each piece of dough into a long, snake-like cylindrical shape, a little over 1⁄2 inch (12 mm) in diameter.
- Lightly coat a large container with oil. Store the dough inside by forming each piece into a spiral (like a resting snake). Brush the dough with a bit of extra oil to prevent sticking. Cover it with plastic wrap and rest in the refrigerator for at least 30 minutes (if using immediately) or up to 1 day.
- When ready to use, remove the dough from the refrigerator and let it rest at room temperature for 10 minutes.
- Fill a large pot with water, enough for the noodles to swim freely in. Set the pot over high heat and bring to a boil.
- Work with one coil of dough at a time. Pick up one end of the dough coil with one hand, then grab it about 4 inches (10 cm) down the strand with your other hand.
- Using your first hand, pull the end of the dough out and away from your second hand, to stretch it without breaking it. Continue pulling the dough with your first hand, stretching it out with the other. This should lengthen and slim the dough without breaking it. After you have finished stretching the length of the noodle, the dough should be less than 1⁄2 inch (12 mm) in diameter, roughly 8 feet (2.5 m) long.
- Loop the dough into a large ring roughly 18 inches (46 cm) in diameter. You might have to loop the dough several times. With your hands shoulder-width apart, pick up the dough ring with both of your hands, cradling it with your fingers. Make sure not to tangle the strand.
- With both hands holding the dough, pull the noodle ring outward while slapping it up and down on the work counter. Pull until the individual strand is less than 1⁄4 inch (6 mm) in diameter. (You could go thinner, but it requires skill.) Be careful not to break it if the noodle snaps, simply pick up where the strand breaks and resume pulling. Each noodle should end up being roughly 27 feet (8 m) long.
- Repeat the stretching, pulling, and slapping process with the second half of the snake coil.
- Once done pulling both pieces of dough, throw the noodles into the boiling water right away, stirring so the noodles don’t stick to themselves or the side of the pot.
- When the water comes back to a rapid boil, pour 1 cup of cold water into the pot. Bring back to a boil and cook for 1 minute before adding another cup of cold water. Once the pot boils again, carefully fish out the noodles using a hand strainer or spider. The noodles should have boiled for 2 to 3 minutes in total.
Excerpted from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop by Jason Wang with Jessica Chou, copyright © 2020. Published by Harry N. Abrams.
15 minute Chicken Ramen Stir Fry
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This 15 minute Chicken Ramen Stir Fry is a delicious way to spruce up your instant ramen noodles without the flavor packets. It’s ready in minutes and tastes so much better!
Perfect for lunch or dinner on busy week days and nights, and for students living on a budget!
As a student, ramen noodles were my friend and savior. I dined on them all – from Indomie hot and spicy, to NongShim Shin Ramyun and Samyung ramen, to cheap ramen, my cupboard was packed with at least a dozen of them at any given time! And I liked ’em spicy, spicier the better!
Not only was it an economical option for my broke ass, but it was quick and delicious too! Can’t get better than that for a student living on a budget and cramming for an exam or assignment.
This infinitely adaptable and super easy 15 Minute Chicken Ramen Stir Fry was my attempt at spicing things up with my ramen game. Not that there’s anything wrong with enjoying a plain bowl of ramen with the seasoning provided, you know, other than the sodium-laden flavor packets not being my first choice for a healthy option, I do enjoy a good bowl of NongShim Shin Ramyun whenever I can!
With ramen being such an easy and quick meal to prep, it’s a great shortcut for busy days – whether you’re a student, or a parent trying to feed your family. And thankfully there are ways to spruce up ordinary ramen noodles, WITHOUT using the flavor packets that they come with. That’s where this 15 minute chicken ramen stir fry noodles come in handy.
As a student, I prepared meals at home whenever I could and made them as healthy as possible with my budget. Rice and noodles were my best buds. Frozen veggies and veggies in season were my staple. It was easy to make ramen stir fry because it would only take a few minutes more than regular ramen, and it’d be packed with any vegetables that I had in my fridge or freezer, and an egg or some chicken. And I’d often make enough to eat for dinner and then take the leftovers for lunch the following day.
I personally LOVE adding brussels sprouts or zucchini to my chicken ramen stir fry, but you can use any vegetable you have at hand. Peas, carrots, corn, cabbage, broccoli, beans, kale, Asian greens are all excellent additions.
Back in the day, my chicken ramen stir fry was flavored using only 3 ingredients – soy sauce, sugar and cayenne pepper. But now, I add a few other ingredients to really amp up the flavor – like rice wine, dark soy sauce and black vinegar (or balsamic vinegar). These ingredients are still optional, but they add plenty more flavor!
This chicken ramen stir fry recipe is so easy that I still make it when I’m strapped for time or too tired to make anything for lunch or dinner. I even make it for my husband’s lunch, because I can get it ready in minutes in the morning, before he goes to work. I can cook it all in one pot in under 10 minutes, from start to finish, and K manages the same in under 15 minutes (just because I’m faster at prepping all the vegetables!).
I like my ramen noodles with a little bite to ’em in terms of texture, so if you like your ramen softer, then cook it for a few minutes longer.
Tips on how to cook this chicken ramen stir fry noodles recipe
- Have ALL the ingredients prepped and ready to go BEFORE you start cooking. This includes the proteins, vegetables, seasoning and noodles.
- I prefer using white chicken pieces (breast or tenders) over red pieces (thighs or legs). White chicken cooks faster, and is better at absorbing the flavors of this quick stir fry.
- Cut the chicken into thin strips, and cut the strips AGAINST THE GRAIN. This will make sure that the chicken cooks fast, and because it’s cut against the grain, the chicken will have a rough surface that grips the sauce better, making the chicken more flavorful too.
- Use vegetables that you like to eat, and cut them into similar-sized pieces. If you’re using vegetables that only need a couple of minutes to cook, then adjust the recipe so that you add the vegetables AFTER the ramen noodles have been added. This includes vegetables or greens like spinach, broccoli, snow peas, and Asian greens.
- Use a large non-stick skillet. The large surface area will allow the chicken and ramen to cook faster.Make sure that the skillet has a lid to cover as well. My large skillet doesn’t have a lid that fits, but I use a slightly smaller lid that still covers the pan sufficiently to steam the noodles.
- Start cooking the ramen stir fry on high heat. The high heat will allow the chicken to cook quickly in 1 minute, but still keep the chicken tender.
- Lower the heat when you add the seasoning, vegetables and ramen noodles.
- Make sure the ramen noodles are touching the bottom of the skillet (and the water) so that it cooks properly.
- Flip the ramen half way through to help the noodles cook through.
- Don’t skip the sesame oil. It really kicks it up a notch! If you like it spicy, use sesame chilli oil instead.
Can I use any kind o f ramen noodles for this stir fry?
Yes, you can! I like using the instant ramen noodles because it’s easier and faster to cook.
- You can make this recipe with standard ramen noodles (thinner ramen noodles compressed into a square-shape). When I use these noodles, I use less water and less time to cook them in the pot. One packet weighs about 2.4 oz, and the noodles are thinner as well, so they cook faster. You can use 2 or 3 packets depending on how much ramen you like to eat.
- You can use the slightly thicker ramen noodles (usually compressed into a circle, and in my opinion a better version of instant noodles). When I use these noodles, I use two packets, with each weighing about 4 oz. I like these more because the noodles are chewier and thicker and don’t get soggy too easily. They do need more water and a slightly longer time to cook as well.
So if you’re ready to give this 15 minute chicken ramen stir fry recipe a whirl, you can jump straight to the recipe by clicking here!
But if you’re looking for substitutions, here you go.
Can I use other types of noodles instead of ramen for this recipe?
Yes! But you will have to change the method of cooking. If you’re using authentic dried ramen noodles (not the instant kind), or soba noodles, or rice noodles, or glass noodles, then follow these changes in the recipe to get the same results.
- Cook 7 – 8 oz of the noodles in water, separately from the stir fry.
- While the noodles are cooking, you can prepare the chicken and vegetables and cook this stir fry almost all the way through. DO NOT ADD THE WATER to the stir fry.
- When the noodles have been cooked and drained, add the cooked noodles to the stir fry during the last couple of minutes to mix through with the stir fry base.
Can I make vegan or vegetarian ramen stir fry?
Absolutely! You can remove the chicken altogether, or you can substitute the chicken with tofu, or tempeh, or mushrooms instead too.
Substitutions to make gluten-free chicken ramen stir fry
- Use gluten-free ramen noodles – like this King Soba brand, brown rice ramen.
- Cook the noodles according to the packet instructions and add them into the stir fry at the end and toss to mix well.
- Substitute the soy sauce with tamari sauce.
- If you don’t like ramen, then substitute with rice instead, and make an insanely tasty chicken fried rice!
So there you go my friends! This chicken ramen stir fry is a super easy meal that you can put together in just minutes, all in ONE POT! It’s kid-friendly, student-friendly, budget-friendly. And with the addition of vegetables, this easy chicken ramen stir fry is more filling and flavorful too!
If you liked this easy 15 minute chicken ramen stir fry recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too.
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This is another satisfying chicken dish that will always be a hit. Smother your canned chicken in hearty gravy and then top it with a buttery crust.
Save yourself the time of having to boil your chicken by using a can of chicken instead!
This way, you&rsquoll get to enjoy a gourmet meal without the gourmet timeline.
Chicken pot pie is an all-in-one entree, so you&rsquoll get your protein, carbs, and vegetables all in one dish. There&rsquos really no need for sides!
Instant Pot Thai Chicken Noodles
Instant Pot Thai Chicken Noodles–a true one pot meal! The chicken, sauce and noodles are all cooked at the same time in minutes in your electric pressure cooker. The noodles are enveloped in a mild creamy peanut and lime sauce and the peanuts, cilantro and red bell pepper give texture and color. A delicious and easy recipe to make any night of the week.
Get the SLOW COOKER version of the recipe here
Instant Pot Thai Chicken Noodles
I’ve been making this recipe in the slow cooker for years. I decided to give it a try in my trusty Instant Pot. I realized that it would be possible to make it a true one pot meal by cooking the chicken and noodles at the same time. I danced around the kitchen when I opened the pot, stirred and tried the noodles. They tasted sooooo good and it was such an easy recipe to make. I love the pop of lime and the crunch from the red bell peppers and peanuts. The peanut sauce is not overwhelming and the cilantro brings everything together. At my house we all loved these noodles!
A few notes about the ingredients:
Chicken: I used boneless, skinless chicken thighs that I cut into bite-size pieces (that way they cook at the same rate as the noodles). I buy my chicken thighs in a bag at Costco in the freezer section for about $2.00 per pound. You can also use chicken breasts for this recipe.
Better than Bouillon Chicken Base: I love this stuff! I use it in any recipe that calls for chicken broth. I combine 1 cup of water with 1 tsp of the chicken base. It works well because it comes in a small jar that you can keep if your fridge for months.
Soy sauce: You’ll definitely want to use a low sodium soy sauce or a tamari sauce for this recipe. Regular soy sauce will make the noodles too salty.
Pasta: I used whole wheat thin spaghetti noodles. You can use regular white spaghetti noodles if you’d like. I just prefer using whole wheat pasta when I can.
Lime juice: I used a quarter cup of fresh lime juice. This definitely gave the noodles a lime-y flavor…which I love. If you are unsure if you want that much lime flavor start with 2 Tbsp of lime juice and go from there.
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What Pressure Cooker Did You Use?
To make Instant Pot Thai Chicken Noodles I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Let your Instant Pot work for you for fall-off-the-bone tender and juicy chicken in a fraction of the time over roasting.
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Just like they serve in the Sichuan Province, this shredded chicken dish will surprise and delight with a nutty, spicy, tangy and sweet flavor all in one.
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Grilled Oregano Shrimp with Lemony Dill Orzo
2021 Father’s Day Gift Guide
Pumpkin Oat Cookie Drops
1 Tbsp peanut or canola oil
1 large onion, sliced
2 cloves garlic, minced
2 tsp minced fresh ginger
1 Tbsp red curry paste
1 can (14 oz) light coconut milk
1 cup chicken stock
1 large sweet potato, peeled and cut into cubes
8 oz green beans
1 lb boneless, skinless chicken breasts, sliced into 1⁄4"-thick pieces
Juice of 1 lime
1 Tbsp fish sauce (optional)
Chopped fresh cilantro or basil, for garnish
To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well.
Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn’t have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6.
Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind.
Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water.
Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately.