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Got instant ramen but want something way better? Check this out! Ground chicken gets a quick sear, then tossed with loads of crunchy bell peppers, a bag of coleslaw, and those bouncy noodles. Pour in your own sauce that nails salty, sweet, and a little heat. This has saved me so many crazy weeknights, and my family can never get enough.
Made this once and my husband said it beat his favorite takeout spot—now it’s our go-to for a speedy, special meal without any hassle.
Tasty Ingredients
- Green onion: adds bright crunch on top chop up fresh ones for the best finishing touch
- Honey: sweetens the sauce so it’s not just salty go for a mellow, light honey
- Sesame seeds: sprinkle on at the end for a little crunch and a nice look
- Soy sauce: gives that classic salty foundation use the low-salt kind if you want
- Olive oil: helps brown the chicken pick a tasty extra virgin if you have it
- Instant ramen noodles: soft and chewy lose the flavor packet and look for plain noodles made from wheat
- Minced garlic: packs lots of aroma and depth smashing or pressing fresh cloves is the way to go
- Rice vinegar: makes the sauce pop pick plain unseasoned vinegar to control the taste
- Sriracha: a dash or more for a gentle kick use what you like
- Coleslaw mix: bagged cabbage and carrots that save tons of prep time look for a crunchy mix
- Bell peppers: for sweetness and bold color any type you like—red, orange, or yellow
- Ground chicken: soaks up sauce while staying juicy choose bright pink and fresh
- Pasta cooking water: makes the sauce grip the noodles scoop some out before draining
- Hot sauce: totally optional but awesome if you want more zip
- Grated ginger: gives gentle heat and warmth use a fine grater or microplane for best results
- Sesame oil: gives that bold nutty smell toasted is best for aroma
The better and crisper your veggies and chicken, the tastier the meal—simple as that.
Simple Step-by-Step
- Serve and Top:
- Scoop out bowls and sprinkle them with green onions, sesame, and your hot sauce if you want. Keep leftovers in a fridge container for up to four days—they’re awesome for lunch.
- Mix Everything Together:
- Pour about a quarter cup of noodle cooking water into the pan, then drain your cooked noodles and add them in right away. Toss it all together till the noodles are glossy with sauce and everything's nicely mixed.
- Cook the Noodles:
- Drop the ramen into the boiling water, stir, and cook three minutes or just until chefs kiss soft. Double check the package to get the timing just right.
- Sauce and Veggies:
- Drizzle all the sauce over your cooked chicken, stir to coat, and turn the heat up a little so things get bubbly. Toss in bell peppers, cook about a minute, dump in coleslaw mix, pop a lid on, and let it soften up just a bit but still have crunch.
- Start the Noodle Water:
- While chicken is sizzling, get a big pot of water boiling on another burner so noodles can go in as soon as you’re ready.
- Brown the Chicken:
- Heat olive oil in a big skillet. Crumble in ground chicken and break it up. Stir often over medium until all the pink is gone, about eight minutes. Don’t let it burn or get too stuck together.
- Whisk the Sauce:
- In a bowl, mix up soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and Sriracha till smooth. This sauce will flavor the whole dish.
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Love how the peppers stay nice and crisp. Sometimes my kids pick them themselves and it makes them more excited to eat. This meal always turns dinner into a good time for everyone.
Leftover Storage
Seal any extras tight in the fridge—they’ll keep for about four days. Best way to reheat is to toss everything in a pan with a splash of water so the noodles stay soft. Skip the microwave if you can or the veggies might get mushy.
Easy Ingredient Swaps
Swap in ground turkey or pork if you’re feeling adventurous. Want chunkier veggies? Just use cabbage instead of the slaw mix. If you need it totally gluten free, grab tamari and GF noodles you like best.
Best Ways to Serve
This works just fine as a solo dinner but pairs great with simple steamed edamame or a cucumber salad. You could even toss a fried egg on top if you’re after something richer.
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Origins and Inspiration
This is based on Asian stir fry styles and Japanese noodle dishes, but not a traditional meal. It takes inspiration from different places to introduce fresh flavors and homemade comfort—something even picky eaters and kids can get behind.
Common Questions
- → Can I use chicken breast instead of ground chicken?
Sure thing. Just chop up or thinly slice chicken breast before cooking. Ground chicken's faster, but breast works fine.
- → Are other vegetables suitable for this stir fry?
Yep, go wild with what you like—carrots, mushrooms, broccoli, snap peas. Cook 'em just long enough to keep 'em crisp.
- → Is it necessary to discard the ramen seasoning packet?
Don't use those packets. The homemade sauce gives you way more control on taste and salt.
- → How can I make it spicier?
Crank up the Sriracha or shake in some chili flakes till it’s as spicy as you want.
- → Can leftovers be reheated?
Of course! Pop leftovers in the fridge, then warm them up in a pan or microwave with a splash of water so they're not dry.
- → What’s the best way to garnish?
Sprinkle on green onions, sesame seeds, and a little more hot sauce for extra flavor and some color.