Peanut Butter Stir Fry Noodles

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These Peanut Butter Stir Fry Noodles are the perfect easy weeknight dinner. It comes together in just under 30 minutes and is packed with delicious peanut butter flavors that everyone will love. It is such an easy chicken stir fry that your family will want again and again.

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This peanut butter stir fry noodles dinner recipe is phenomenal. The sauce starts with creamy peanut butter, which is where we get the delicious flavor and creamy texture. With the sauce taking less than five minutes to make and it being the most complicated part of this recipe, you are going to love how simple this chicken noodle stir fry is. The perfect weeknight dinner!

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Peanut Butter Stir Fry Sauce

Creamy peanut butter: If you love chunky peanut butter you could use that instead.
Soy sauce : Adds a savory, salty flavor known to stir fry and balances the sweetness of the peanut butter.
Apple cider vinegar : Brings a touch of tanginess to the sauce.
Chile paste: This can be found in the international aisle of your local grocery store. This is the brand I love. If you love heat, this is where you can adjust the level of spiciness.
Minced fresh ginger: You can buy this in a tube near the produce. Read more on cooking with ginger below.
Fresh garlic: Fresh garlic is key here for the most potent flavor. Do not use garlic salt or garlic powder.

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How to Make Peanut Butter Stir Fry Noodles

Here is a brief overview of how this stir fry recipe comes together. For the full recipe including all measurements, see the recipe card at the bottom of the post.

Make the sauce. Once you have all of the ingredients in your bowl, whisk together until smooth. It may take a bit for the peanut butter to incorporate into the rest of the ingredients are really break down. Keep whisking until the sauce is smooth.
Cook your noodles. Get your water boiling right away then add your ramen noodles and cook according to the directions on the package.
Cook the chicken. Add the pieces of chicken to a hot skillet and cook until they are no longer visibly pink. Add the frozen vegetables to the chicken and finish cooking until the veggies are soft and the chicken is fully cooked.
Put it all together. Add the drained noodles to the vegetables and chicken. Pour the sauce over everything and toss to combine. Enjoy!

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Storing and Reheating Leftovers

This recipe makes five servings that are 1 1/2 cups each. To put that in perspective, everyone in our family had generous servings and we had some leftover. I would think this would feed five adults.

If you have leftovers, place them in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or a skillet on the stovetop until heated through.

Variations and Substitutions

Use Crunchy Peanut Butter: Replace the creamy peanut butter with crunch peanut butter for more texture.
Make it Vegan: Make these stir fry noodles vegan by replacing the chicken with more vegetables. The protein you are getting from the peanut butter is great!
Make it Gluten Free: Make this recipe gluten-free by leaving out the ramen and doing a rice noodle stir fry. Then replace the soy sauce with liquid aminos which are gluten-free.
Spice it up: Add more spice to this dish by throwing in some red pepper flakes or increasing the amount of chili paste.

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What to Serve with Peanut Butter Stir Fry Noodles

Asian Cucumber Salad
Egg Drop Soup
Edamame Salad
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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

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.
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.

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