Go Back
–+ servings
overhead view of peanut butter stir fry noodles in a large skillet, topped with fresh cilantro and chopped peanuts
Print Recipe
5 from 2 votes

Peanut Butter Stir Fry Noodles

Prep Time9 minutes
Cook Time18 minutes
Total Time27 minutes
Servings: 5 servings
Author: Lisa Longley

Ingredients

  • 1/2 cup creamy peanut butter or crunch, see note 1
  • 1/2 cup soy sauce
  • 1/3 cup apple cider vinegar
  • 2 cloves fresh garlic minced
  • 1 teaspoon chile paste
  • 1 tablespoon minced ginger see note 2
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breasts cut into bite sized pieces
  • 6 ounces ramen noodles 2 packages boiled, flavor packets discarded
  • 16 ounces frozen stir fry vegetables
  • roasted peanuts chopped
  • fresh cilantro chopped

Instructions

  • In a medium sized bowl, whisk together the soy sauce, peanut butter, apple cider vinegar, garlic, chile paste, and ginger. Set aside.
    1/2 cup creamy peanut butter, 1/2 cup soy sauce, 1/3 cup apple cider vinegar, 2 cloves fresh garlic, 1 teaspoon chile paste, 1 tablespoon minced ginger
  • In a large skillet, heat the olive oil over medium heat. Cook the chicken until no longer pink, about 7 to 10 minutes.
    2 tablespoons olive oil, 1 1/2 pounds boneless skinless chicken breasts
  • While the chicken is cooking, bring a large pot to a roaring boil. Add the ramen noodles and cook for 3 minutes. Drain and rinse with cool water to stop the cooking process.
    6 ounces ramen noodles
  • Add the frozen vegetables to the chicken and cook until thawed, about 5 minutes.
    16 ounces frozen stir fry vegetables
  • Add in the noodles and the sauce, and toss to combine. The sauce on the dish will be liquidy but will thicken as it sits off the heat.
  • Top with chopped peanuts and fresh cilantro for an extra punch of flavor.
    roasted peanuts, fresh cilantro

Notes

  1. Both crunchy and creamy peanut butter work here, it is just a matter of preference. I recommend softening the peanut butter in the microwave to make it easier to blend into the sauce.
  2. I love buying my ginger in a tube from the grocery store (found in the produce aisle. It is a little more expensive, but it lasts in the refrigerator forever.