This Ramen Stir Fry is one of our new family favorites. My girls request this meal all of the time and I’m always happy to make it. It is full of veggies and oh so tasty!
Many years ago, my sister-in-law made a stir fry recipe that I loved. I asked her to send it to me so I could make it again. I ended up making some swaps and made this recipe with rice for years! Fast forward a few years and I found gluten free ramen noodles at Costco and decided to try making it with noodles instead of rice. It is a HUGE hit with everyone in my family!
Some Swaps
I almost exclusively use coconut aminos instead of soy sauce. Soy sauce typically has gluten in it, so I either use a gluten free tamari sauce or coconut aminos. I find the flavor of coconut aminos to be mildly sweet too, and I really like that.
Arrowroot powder is also one of my favorite flour swaps. I use it when I bake, but I also use it to thicken sauces and soups. It’s a great alternative to flour. Corn starch works as well!
Lastly, I wanted to talk about why I used avocado oil in most of my cooking. The short version is that cooking oils and fats start to break down at certain temperatures. Olive oil, while it is a healthy option, starts to break down at 350 degrees, therefore releasing free radicals and making it not as safe of an option. Avocado oil and ghee are my favorite oils for cooking at high temperatures. Here is an article that explains it in more detail.
One of our favorites
Like I said, this healthy Ramen Stir Fry is one of our family’s go-to recipes. We eat it probably once a month and always love it. This recipe is also extremely versatile, as you can add in any veggies or protein that you have on hand or prefer. In this recipe, I also call for red pepper flakes, but you can definitely leave them out. If you’re looking for more dinner ideas, check out our other recipes.
Ramen Stir Fry
Ingredients
- 1 lb chicken (diced)
- 5-6 cups chopped veggies (I use carrots, broccoli, and onion)
- 2 tsp. minced garlic (2 cloves chopped)
- 2-3 Tbsp. avocado oil (ghee or olive oil work too)
- 4 blocks ramen
Sauce
- 1 1/2 cup chicken broth
- 1/3 cup coconut aminos (can sub soy sauce)
- 2 1/2 Tbsp. arrowroot powder (can sub corn starch)
- 1 tsp. salt ( or more to taste)
- 1/2 tsp pepper
Optional Toppings
- 3 green onions (finely chopped)
- 1-2 tsp red pepper flakes (optional)
Instructions
- Start by heating a large pan over a medium-high heat.
- Add oil and garlic.
- One warm, add in the chopped veggies and stir to combine.
- Add 1/4 cup of water and cover. This will allow the veggies to steam. Stir often.
- While the veggies are cooking, boil a pot of water and once boiling, add the ramen and cook according to the package. Usually only takes 4-5 minutes once water is boiling.
- Once they are mostly soft, remove them and put in a bowl or on a plate and set aside.
- Add another tablespoon of oil allow to heat.
- Add in the chicken and cook through.
- While the chicken is cooking, combine all of the ingredients for the sauce and whisk to combine.
- Add the veggies back to the pan and create a well in the middle.
- Add the sauce, and then turn up the heat. Once the sauce is bubbling, stir to combine everything and the sauce will thicken.
- Add the ramen and combine. I use a tongs to do this.
- Top with onion and red pepper flakes and enjoy!
