ONE POT PEANUT CHICKEN RAMEN NOODLES
on Apr 07, 2025
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Gluten-free ramen noodles are served with ground chicken and a subtly peanutty sauce for another delicious, simple, one pot meal.
I may be known for my one pot meals, but I’m starting to also be known for my one pot saucy noodle recipes! These One Pot Peanut Chicken Ramen Noodles are just as yummy as they sound!
Ground chicken is cooked in a large pot along with veggies, ramen noodles, and bone broth for a simple, satisfying lunch or dinner.
My rule of thumb for cooking carb-forward dishes like this noodle bowl is to pair it with protein. This helps with better blood sugar balance and helps ensure that I’m not raiding the pantry or fridge an hour after eating.
This complete protein and veggie meal is also made in one pot. This is the best news ever, any day of the week, but particularly when I’m hangry and looking for an easy, fast cleanup!
So if you’re a fan of any of my noodle bowls, then I highly suggest you add this to your list ASAP. It’s just too good! Enjoy!
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Key Ingredients for Peanut Chicken Ramen Noodles
One pot meals shouldn’t be complicated or call for complicated ingredients! A protein, some noodles, and a luscious, nutty sauce will have everyone licking their bowls clean! Here’s what you’ll need to get this on the table tonight.
- Ground Chicken or Turkey: Either works here!
- Veggies: Onion, garlic, bell pepper, and carrot are a colorful and flavorful combo.
- Gluten-free Ramen Noodles: The joy I felt when I found these was unimaginable! @lotusfoods is one of my go-to gluten-free ramen noodle brands. You can use regular ramen noodles if you aren’t gluten-free.
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Pin It- Bone Broth: The base of the sauce is nourishing, gut-healing chicken bone broth. Cooking the noodles in the broth adds yet another level of flavor.
- Tamari: This gluten-free soy sauce alternative gives the sauce its Asian kick. Regular soy sauce also works if you aren’t gluten-free.
- Peanut Butter: Tell me why a peanut butter sauce is just so darn addicting! If you have a peanut allergy, you can use almond butter.
- Sesame Oil: This coats the noodles and gives the dressing a distinct nutty taste.
- Arrowroot Starch: This naturally gluten-free ingredient thickens up the sauce, ensuring it coats every single ramen noodle! Cornstarch can also be substituted.
- Serving Suggestions: I like to add some crunch with roasted peanuts (or almonds or cashews if you have a peanut allergy), along with sliced fresh green onion and some chili oil for a bit of a kick!
How to Make Peanut Butter Chicken Noodles
First, heat the avocado oil in a large skillet over medium heat. Add the ground chicken and cook for 4 to 5 minutes, breaking it up as it cooks.
When the chicken is nearly cooked through, add the onions, garlic, red bell pepper, and carrots, stirring to incorporate them, and cook for 3 to 4 minutes.
While the chicken and veggies cook, make the sauce. Whisk together the bone broth, tamari, peanut butter, ginger, sesame oil, rice vinegar, honey, and sriracha. Stir until well combined.
Pour about half of the sauce over the chicken and veggies and stir to coat.
Push the chicken and veggies to one side of the skillet.
Drop the ramen noodle bricks into the liquid and pour the remaining sauce over the ramen.
After 2 to 3 minutes, use tongs or chopsticks to flip the ramen.
Simmer for another 3 minutes until the noodles are softened, and begin to pull them apart with tongs or chopsticks, incorporating the chicken, veggies, and ramen.
In a small glass, whisk the arrowroot starch and water together until no lumps remain and pour the sauce over the chicken, veggies, and ramen, stirring to combine.
Cook for 1 to 2 more minutes to allow the sauce to thicken.
Remove from heat, garnish with roasted peanuts, sliced green onion, and chili oil, and enjoy!
More Saucy, One-Pot Noodle Recipes:
- Miso Peanut Butter Glass Noodles
- One Pot Ground Mongolian Beef Ramen Noodles
- Easy Saucy Peanut Noodles
- Ground Chicken Ramen Stir Fry
- Dan Dan Glass Noodle Stir Fry
ONE POT PEANUT CHICKEN RAMEN NOODLES
Ingredients
Ramen:
- 2 tablespoons avocado oil
- 1 pound ground chicken or turkey
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 small carrot, diced
- A few grinds of black pepper
- 2 bricks gluten-free ramen noodles (I use Lotus Foods)
For the Sauce:
- 2 cups chicken bone broth
- ½ cup tamari
- ⅓ cup peanut butter
- 1 inch knob fresh ginger, minced or grated
- 1 tablespoon sesame oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 2 teaspoons chili paste or sriracha (plus more if you like it spicy)
- 2 teaspoons arrowroot starch + 3 tablespoons of water to make a slurry
For Serving:
- Chopped roasted peanuts
- Sliced green onions
- Chili oil
Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the ground chicken and cook for 4 to 5 minutes, breaking it up as it cooks.
- When the chicken is nearly cooked through, add the onions and veggies, stirring to incorporate them, and cook for 3 to 4 minutes.
- While the chicken and veggies cook, whisk together all of your sauce ingredients (bone broth, tamari, peanut butter, ginger, sesame oil, rice vinegar, honey, and sriracha), except for the arrowroot starch and water, until well combined.
- Pour about half of the sauce over the chicken and veggies and stir to coat. Push the chicken and veggies to one side of the skillet. Drop the ramen noodle bricks into the liquid and pour the remaining sauce over the ramen.
- After 2 to 3 minutes, use tongs or chopsticks to flip the ramen. Simmer for another 3 minutes until the noodles are softened, and begin to pull them apart with tongs or chopsticks. Incorporating the chicken, veggies, and ramen.
- In a small glass, whisk the arrowroot starch and water together until no lumps remain and pour the sauce over the chicken, veggies, and ramen, stirring to combine. Cook for 1 to 2 more minutes to allow the sauce to thicken.
- Remove from heat, garnish with roasted peanuts, sliced green onion, and chili oil, and enjoy!
First off, we love this recipe and have made it a bunch of times BUT- I find it difficult to control the salt due to the broth, tamari, and peanut butter. I usually do 1/2 the tamari and some water then adjust the salt with more tamari later. The first time I made it it was just barely edible due to salt. – just a heads up.
Thank you so much for the feedback! Glad you still love it!
OMG this was amazing!! So creamy and flavorful! You never disappoint!
This was fantastic! So flavorful, quick, easy cleanup. This is going into our meal rotation. Thanks for sharing!
Thank you, Nicole! I’m so happy to hear that. Thank you so much for taking the time to leave a comment and a review.