CHICKEN RAMEN STIR-FRY
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.
- In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
- Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.
- Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.
CHICKEN RAMEN STIR FRY
Chicken Ramen Stir Fry is a simple but tasty dish that is perfect for any night of the week. Packed full of crunchy veggies cooked down in a savory spicy sauce, served over ramen noodles, this dish is a home run!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Cook the ramen: According to package instructions, reserve 1 cup of water from the pot.
- Combine the sauce: In a small bowl combine the soy sauce, oyster sauce, sriracha, honey, and sesame oil. Whisk well.
- Cook the chicken: Melt the butter in a large skillet over medium heat before adding the sliced chicken. Season with pepper and cook till browned, flip over and season again with pepper before allowing to cook through.
- Add the veggies: Add the sliced bell pepper and cook for 2-3 minutes before adding the garlic and cooking till aromatic. Stir in the shredded cabbage and allow to cook till it has wilted and browned, typically an additional 2 minutes.
- Finish the stir fry: Add in the ramen noodles, the prepared sauce, you can pour in some of the reserved water to ensure the sauce combines well. Add the green onion and cook for an additional minute before topping with sesame seeds and serving hot.
Nutrition Facts : Calories 457 kcal, Carbohydrate 52 g, Protein 21 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 2321 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
RAMEN CHICKEN STIR FRY
A frozen pasta-vegetable blend and ramen noodles make Lois McAtee's specialty a cinch to toss together. "This ramen noodle recipe is a filling meal is so easy to fix that teenagers can make it themselves," she writes from Oceanside, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet or wok, stir-fry the chicken in oil. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender.
Nutrition Facts :
CHICKEN STIR-FRY WITH RAMEN
Stir-fried ramen with chicken or your choice of meat. I use chopsticks to cook this with. Makes it super easy.
Provided by kitty81321
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
- Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
- Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
- Drain softened ramen noodles, reserving 2 tablespoons soaking water.
- Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
- Transfer to serving bowls and top with chicken and vegetable mixture.
Nutrition Facts : Calories 520.6 calories, Carbohydrate 47 g, Cholesterol 64.6 mg, Fat 23.4 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 7 g, Sodium 1951.3 mg, Sugar 2.5 g
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