Chicken and Pineapple Stir-Fried Noodles

Name: Chicken and Pineapple Stir-Fried Noodles
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 10 oz (280 g) ramen noodles (or thin egg noodles); 1¼ lb (560 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) pieces; 2½ tbsp (35 g) Thai red curry paste; ¾ cup (180 ml) unsweetened coconut milk (full-fat canned); 1½ cups (210 g) fresh pineapple, cut into ¾-inch (2 cm) chunks, or canned pineapple chunks drained; 1 large (200 g) red bell pepper, diced into ½-inch (1.3 cm) pieces; 1½ cups (150 g) fresh snap peas, halved lengthwise; 2 tbsp (30 ml) neutral oil (vegetable or peanut); 3 clove (15 g) garlic cloves, minced; 1 tbsp (10 g) fresh ginger, minced; 1 tbsp (15 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice; 1 tbsp (12 g) brown sugar; ¼ cup (6 g) fresh Thai basil or sweet basil, torn or chopped (optional); 1 whole (10 g) fresh red Thai chili, thinly sliced (seeds optional for less heat) (optional)

From the MyKitchenBank Kitchen

Thai-inspired stir-fried ramen noodles with tender chicken, fresh pineapple chunks, and a creamy red curry coconut sauce. This vibrant one-pan dish balances sweet fruit, savory curry, and tangy lime with crispy vegetables and chewy noodles. Ready in 25 minutes.

Prep: 12 min
Cook: 13 min
Total: 25 min
Makes: 4 servings

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Ingredients

4 servings

10 oz (280 g) ramen noodles (or thin egg noodles)
1¼ lb (560 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) pieces
2½ tbsp (35 g) Thai red curry paste
¾ cup (180 ml) unsweetened coconut milk (full-fat canned)
1½ cups (210 g) fresh pineapple, cut into ¾-inch (2 cm) chunks, or canned pineapple chunks drained
1 large (200 g) red bell pepper, diced into ½-inch (1.3 cm) pieces
1½ cups (150 g) fresh snap peas, halved lengthwise
2 tbsp (30 ml) neutral oil (vegetable or peanut)
3 clove (15 g) garlic cloves, minced
1 tbsp (10 g) fresh ginger, minced
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) fresh lime juice
1 tbsp (12 g) brown sugar
¼ cup (6 g) fresh Thai basil or sweet basil, torn or chopped (optional)
1 whole (10 g) fresh red Thai chili, thinly sliced (seeds optional for less heat) (optional)

Equipment (5)

Large wok or 12-inch skillet
Small bowl for mixing sauce
Tongs or wooden spoon
Cutting board
Chef's knife

Steps

Before you start

Prep all ingredients before you start cooking—stir-frying happens fast
Have the chicken cut into bite-sized pieces and the pineapple chunked
Measure out the curry paste and coconut milk ahead of time

1
Cook the noodles
- Bring a large pot of salted water to a boil.
- Add the ramen noodles and cook according to package directions (usually 3–4 minutes for instant ramen).
- Drain in a colander and rinse under cold water to stop cooking.
- Set aside.
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Ready when: Noodles are tender and cooked through but not mushy
Tip: Rinsing prevents the noodles from clumping together as they cool
2
Make the curry sauce
- In a small bowl, whisk together the red curry paste, coconut milk, fish sauce, lime juice, and brown sugar until smooth and well combined.
- Set aside.
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Ready when: Sauce is smooth and the curry paste is fully dissolved
Tip: Whisking the paste into the coconut milk first prevents lumps in the finished dish
3
Heat the wok and sear chickenOven 165°F / 75°C
- Heat a large wok or 12-inch skillet over medium-high heat.
- Add 1 tablespoon of oil and let it shimmer (about 1 minute).
- Add the chicken pieces in a single layer.
- Do not stir for 2–3 minutes, allowing them to brown on one side.
- Stir and cook for another 2–3 minutes until the chicken is cooked through (165°F / 74°C internal temperature).
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Ready when: Chicken is golden brown on the outside and white throughout with no pink inside
Tip: Don't stir too early or the chicken won't brown properly; let it develop a nice crust
4
Bloom garlic and ginger
- Push the cooked chicken to the side of the wok.
- Add the remaining 1 tablespoon of oil to the empty space.
- Add the minced garlic and ginger, and stir constantly for 30 seconds until fragrant.
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Ready when: Garlic and ginger are fragrant and starting to turn golden
Tip: Toast the aromatics briefly to release their essential oils and build flavor
5
Add vegetables and stir-fry
- Add the diced red bell pepper and snap peas to the wok.
- Stir-fry over medium-high heat for 2–3 minutes, stirring constantly, until the vegetables are tender-crisp and bright in color.
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Ready when: Vegetables are bright colored, tender-crisp, and have light browning in spots
Tip: Don't overcook—the vegetables should retain some crunch to balance the soft noodles
6
Add pineapple and sauce
- Add the pineapple chunks and pour in the curry sauce.
- Toss everything together to coat evenly.
- Stir-fry for 1–2 minutes until the sauce is bubbling and coats all the ingredients.
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Ready when: Sauce is bubbling and glossy, and all ingredients are well coated
Tip: Keep the heat high enough that the sauce bubbles rather than just warming; this helps it cling to the ingredients
7
Combine noodles and finish
- Add the cooked noodles to the wok and toss everything together for 1–2 minutes until the noodles are heated through and coated with the curry sauce.
- Taste and adjust seasoning with extra lime juice or fish sauce if needed.
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Ready when: Noodles are hot, evenly coated with sauce, and well mixed with all other ingredients
Tip: If the dish seems dry, add a splash of water or coconut milk to loosen the sauce; the noodles will absorb liquid as they rest
8
Plate and garnish
- Divide the noodle mixture among four bowls.
- Top with fresh Thai basil and sliced red chili if using.
- Serve immediately.
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Tip: Fresh herbs add a pop of color and aromatic brightness that finishes the dish

Good to know

Tips

Mise en place is essential: have all ingredients prepped and measured before you start cooking, since stir-frying moves quickly.
Use a wok if you have one—its sloped sides make tossing and cooking faster and more even than a flat pan.
If your noodles clump after cooking, toss them with a tiny drizzle of oil while they're warm and loosen them with your hands.
For extra heat, keep the chili seeds in; remove them for mild or serve the sliced chili on the side so guests can adjust their own spice level.

Storage & reheating

Leftovers keep refrigerated in an airtight container for up to 3 days. Reheat in a wok or skillet over medium heat with a splash of water or coconut milk (2–3 minutes) to refresh the noodles and sauce. Do not freeze, as the noodle texture will suffer.

Substitutions

fresh pineapple → canned pineapple chunks in juice (drained). Canned works just as well; just drain thoroughly to avoid diluting the sauce. Use the same weight (about 210 g drained).
ramen noodles (or thin egg noodles) → thin egg noodles, pad thai noodles, or rice noodles. Any thin, chewy noodle works. Adjust cooking time as needed—rice noodles may cook faster.
Thai red curry paste → green curry paste (for a different flavor) or 1.5 tbsp curry powder mixed with 1 tbsp water. Green paste is more herbaceous; curry powder will give a spicier, drier flavor and may need the full coconut milk to balance.
boneless, skinless chicken breasts → shrimp (12 oz / 340 g), pork tenderloin, or extra-firm tofu. Shrimp cooks in about 2 minutes; pork takes the same time as chicken; tofu can be added in step 5 with the vegetables.