Healthy & Easy Chicken Ramen Noodle Stir Fry: Gluten-Free Weeknight Delight!
Craving a quick, flavorful, and healthy dinner that ticks all the boxes? Look no further than this incredibly delicious Chicken Ramen Noodle Stir Fry! It’s not just a meal; it’s a culinary journey that brings together the comforting chewiness of ramen with a vibrant medley of fresh vegetables and succulent chicken, all tossed in a homemade Kung Pao sauce. What makes this recipe truly special is its commitment to healthy eating: it’s naturally gluten-free, dairy-free, and approved for popular programs like the 21 Day Fix and Weight Watchers. This isn’t just another weeknight dinner; it’s a guilt-free pleasure you’ll want to make again and again. This post contains affiliate links for products I’m obsessed with, helping you find my favorite healthy ingredients.
My Love Affair with Gluten-Free Ramen
You might recall me hinting at this recipe months ago across social media and in my Facebook groups. My intention was to share it instantly, but as life often goes, it took a little longer to perfect and present to you. But trust me, it was worth the wait!
My passion for ramen noodles runs deep, and ever since I discovered the incredible world of gluten-free brown rice noodles, I’ve been on a mission to incorporate them into as many delicious dishes as possible. These versatile noodles have transformed many of my go-to recipes. You might recognize them from my popular Instant Pot Ramen Noodle Soup, a comforting bowl perfect for chilly evenings. Or perhaps you’ve enjoyed them in my refreshing 21 Day Fix Ramen Noodle Salad, which is fantastic for a light lunch. They also make an excellent side dish, pairing perfectly with my savory Instant Pot Asian Pork Tenderloin. Their ability to soak up flavors while maintaining a delightful texture makes them an absolute pantry staple for healthy, Asian-inspired meals.
Effortless Weeknight Cooking: The Stir Fry Method
And now, these fantastic noodles take center stage in this incredibly quick and easy Chicken Ramen Noodle Stir Fry! You’ll be amazed at how simple it is to prepare, making it an ideal choice for busy weeknights when you want something satisfying without spending hours in the kitchen. The process begins with minimal fuss: I simply soak my brown rice ramen noodles in hot tap water. This gentle soaking method ensures they become perfectly tender while I get the other components ready, saving you valuable cooking time and preserving their delightful texture.
While the noodles work their magic, my attention shifts to sautéing a vibrant assortment of fresh vegetables. Stir-frying is a fantastic technique for retaining the crunch and nutritional value of your produce, ensuring every bite is fresh and flavorful. This recipe is designed for maximum efficiency and taste, proving that healthy eating doesn’t have to be complicated or time-consuming.
Customizing Your Veggies and Crafting the Perfect Sauce
For this particular stir fry, I opted for a colorful combination of crisp bell peppers, savory onions, aromatic garlic, and tender broccoli florets. However, the beauty of a stir fry lies in its versatility. Feel free to unleash your creativity and incorporate your favorite vegetables! Snap peas, carrots, mushrooms, or even spinach would be delightful additions. Don’t be shy – this is your chance to “do you,” my friend! One ingredient I strongly recommend not skipping is fresh ginger. Its warm, zesty, and slightly peppery notes elevate the entire dish, providing that signature Asian-inspired flavor profile.
Next up, I sautéed diced chicken tenderloins until they were perfectly cooked and golden brown. The final touch that brings this dish to life is the homemade Kung Pao sauce. Crafted with even more fresh ginger, this sauce is a balanced blend of sweet, savory, and tangy, with just the right amount of kick. Once the chicken is cooked and the sauce is ready, it’s simply a matter of combining everything in the skillet, allowing the flavors to meld beautifully.
One of my goals when developing recipes is to make them enjoyable for the whole family, including my sometimes-picky eaters. That’s why I initially kept the Kung Pao sauce mild. For those of us who appreciate a little extra heat (like myself!), adding a dash of chili paste directly to your own bowl is the perfect solution. To my pleasant surprise, my picky son actually LOVED it! Yes, he did meticulously pick out the veggies (a battle I often face), but hey, I’m celebrating any victory I can get these days when it comes to getting healthy food into my kids!
Diving Deeper: Your Healthy Stir Fry Questions Answered
Are Ramen Noodles 21 Day Fix Approved?
This is a fantastic and common question! The answer is a resounding yes, but with a crucial caveat: you must choose brown rice ramen noodles. Traditional instant ramen often comes with high-sodium seasoning packets and refined wheat noodles, which are typically not approved for the 21 Day Fix program. These brown rice varieties offer a healthier, whole-grain alternative that fits perfectly within the portion control guidelines. When using these noodles, always discard any seasoning packets they might come with – we are the #sodiumpolicehere, after all! Our homemade Kung Pao sauce ensures incredible flavor without the excessive sodium and artificial ingredients found in commercial packets.
Where Can I Find Brown Rice Ramen Noodles for This Stir Fry?
Finding the right noodles is key to this healthy stir fry! I have two absolute favorite brands of Gluten-Free Brown Rice Ramen Noodles that I highly recommend. First on my list is Lotus Foods Organic Millet & Brown Rice Ramen. I’ve had great success finding them at most major grocery stores in my area, and they’re often available at Costco, which is fantastic for stocking up. If Lotus Foods isn’t available near you, my second favorite is King Soba Brown Rice Ramen. You can often find them at a good price on Amazon, though typically in bulk. In my world, having a bulk supply of healthy, gluten-free ramen is a wonderful “problem” to have – it means more delicious stir-fries are always within reach!
What is Coconut Aminos and Why Use It?
If you’re new to healthy cooking or gluten-free alternatives, you might be wondering about Coconut Aminos. Simply put, it’s a fantastic gluten-free and soy-free alternative to traditional soy sauce. It offers a very similar savory, umami-rich flavor profile to soy sauce, making it an excellent substitute in stir-fries, marinades, and dressings. Beyond its delicious taste, Coconut Aminos also boasts a wealth of health benefits, including being lower in sodium and rich in amino acids. It’s derived from the sap of coconut blossoms, not coconuts themselves, so it doesn’t taste like coconut! I’ve dedicated an entire post to this incredible ingredient – click here to read all about it!
I’m not sure I like Kung Pao Sauce, is there another sauce I can use for this Ramen Noodle Stir Fry?
First and foremost, let me assure you, this homemade Kung Pao Sauce is absolutely divine! It’s the very same incredibly popular sauce I use in my 21 Day Fix Kung Pao Cauliflower, and it receives rave reviews for a reason. Its perfect balance of sweet, spicy, and savory notes truly elevates any dish. However, I completely understand that taste preferences vary, and sometimes you might want to try something different. In that case, I highly recommend my wildly popular Asian Sauce. This versatile sauce is featured in my Asian Chicken (and it works beautifully with pork and steak too!) and provides a slightly different, yet equally delicious, flavor profile that complements this ramen noodle stir fry wonderfully. Don’t hesitate to experiment and find your perfect stir fry sauce!
Tips for a Perfect Healthy Ramen Stir Fry Every Time
- Don’t Overcook Your Noodles: Brown rice ramen noodles can become mushy if overcooked. Soaking in hot tap water is key, and then adding them to the stir fry at the very end to heat through and absorb the sauce.
- Prep Everything in Advance: Stir-frying moves fast! Have all your vegetables chopped, chicken diced, and sauce whisked before you even turn on the stove. This is called “mise en place” and it makes a huge difference.
- Hot Skillet is Key: Ensure your skillet is hot before adding ingredients for a true stir-fry effect. This helps the vegetables cook quickly and retain their crispness, and the chicken to brown beautifully.
- Don’t Crowd the Pan: Cook ingredients in batches if necessary to avoid steaming instead of stir-frying. Crowding cools down the pan and prevents proper browning.
- Fresh Ginger and Garlic: While powders can work in a pinch, fresh ginger and garlic make an enormous difference in the flavor depth of your stir fry and sauce. Don’t skimp on these aromatics!
Making it Your Own: Customization Ideas
This Chicken Ramen Noodle Stir Fry recipe is incredibly adaptable, allowing you to tailor it to your preferences or whatever you have on hand. Here are some ideas to inspire your culinary creativity:
- Protein Power: Not a fan of chicken, or simply want to switch things up? This recipe works beautifully with other proteins. Try shrimp, thinly sliced beef, pork, or even tofu for a vegetarian option. Just adjust cooking times accordingly.
- Veggie Variety: As mentioned, don’t be limited by my chosen vegetables. Add sliced carrots, snow peas, mushrooms, baby corn, water chestnuts, or edamame. Feel free to use frozen stir-fry vegetable mixes for convenience, just ensure they’re thawed and drained well.
- Spice Level: If you love heat, feel free to increase the chili garlic paste in the sauce itself. If you prefer a milder dish, you can omit the chili paste from the main sauce and simply offer it on the side for individual servings.
- Nutty Crunch: For added texture and flavor, sprinkle some chopped peanuts, cashews, or sesame seeds over the finished dish.
- Garnish Galore: Fresh cilantro, green onions, or a squeeze of lime juice can add a wonderful fresh finish to your stir fry.
Healthy Chicken Ramen Noodle Stir Fry
Pin Recipe
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
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Place the two ramen noodle cakes in a bowl and cover with very hot tap water – not boiling, just very hot. Set aside for about 5-7 minutes, or until softened, while you prepare the rest of the ingredients.
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In a small bowl, whisk together all the ingredients for the Kung Pao sauce (coconut aminos, honey or maple syrup, rice vinegar, toasted sesame oil, chili garlic paste, pressed garlic, grated fresh ginger, and arrowroot powder). Mix well until the arrowroot powder is fully dissolved and the sauce is smooth. Set aside.
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Heat 1 1/2 teaspoons of olive or coconut oil in a large skillet or wok over medium-low heat. Add your chosen stir-fry vegetables (broccoli florets, bell peppers, and sliced onions). Sauté, stirring frequently, until the vegetables are tender-crisp. If they start to stick or dry out, add 1-2 tablespoons of water to help them soften without browning too much. Once cooked to your liking, remove the vegetables from the pan and set aside.
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Add the remaining 1 1/2 teaspoons of oil to the same pan. Increase the heat to medium-high. Add the bite-sized chicken tenderloins and sauté until they are cooked through and lightly browned, about 5-7 minutes. Season the chicken with a pinch of salt. Then, stir in the minced garlic and fresh minced ginger, cooking for another minute until fragrant, being careful not to burn the garlic.
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Return the cooked vegetables to the pan with the chicken. Drain the soaked ramen noodles thoroughly and gently pull them apart to prevent clumping. Add the noodles to the pan with the chicken and veggies. Pour the whisked Kung Pao sauce over everything. Toss gently to combine all ingredients, ensuring the noodles and vegetables are evenly coated with the sauce. Cook for 1-2 minutes, stirring continuously, until the dish is heated through and the sauce begins to thicken slightly.
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Divide the skillet contents into 4 equal servings.
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Serve immediately. Top with additional chili paste, chopped green onions, or sesame seeds if desired for an extra kick and garnish!
Notes
WW: 9 points (per serving) [Calculated using maple syrup, chili paste, and arrowroot powder]