Ramen Noodle Stir Fry Side Dish Recipes

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STIR-FRY RAMEN



Stir-Fry Ramen image

This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.

Provided by Shelley Lima

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 51m

Yield 4

Number Of Ingredients 17

½ cup hoisin sauce
½ cup water
1 tablespoon cornstarch
1 teaspoon white sugar
½ teaspoon grated fresh ginger
¼ teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
4 cups water
2 (3 ounce) packages ramen noodles (without flavor packet)
2 teaspoons peanut oil
1 bunch asparagus, cut diagonally into 1-inch pieces
2 carrots, peeled and sliced diagonally
½ onion, sliced
3 cloves garlic, pressed
1 cup thinly sliced cooked chicken
2 cups sliced napa cabbage
1 cup sliced mushrooms

Steps:

  • Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
  • Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
  • Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
  • Serve sauteed asparagus mixture over noodles.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 55.3 g, Cholesterol 28.3 mg, Fat 15.3 g, Fiber 5.5 g, Protein 18.2 g, SaturatedFat 5.4 g, Sodium 867.5 mg, Sugar 15.7 g

RAMEN NOODLE STIR FRY



Ramen Noodle Stir Fry image

Easy and delicious ramen noodle stir fry cooked in a simple and delicious homemade stir fry sauce.

Provided by Joy Shull

Categories     Main Dish

Time 45m

Number Of Ingredients 9

One batch of 3 ingredient stir fry sauce
3-4 blocks of ramen noodles (flavor packets discarded) *see notes below
5 oz golden oak shitake mushrooms
8 oz sugar snap peas
1 green bell pepper, sliced
1 1/2 cups carrots, sliced into strips (around 3 - 4 medium carrots)
1 small bunch of green onions, diced
1/8 cup fresh ginger, finely diced or minced
1/4 cup fresh garlic, finely diced or minced

Steps:

  • To a large nonstick skillet or jumbo cooker, add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic
  • Add 2 tablespoons of sesame oil
  • Cook the vegetables over medium high heat for around 20 - 25 minutes, until vegetables are cooked but not mushy. Add more sesame oil if necessary to avoid sticking (I added an additional tablespoon half way through cooking)
  • Boil the water for your ramen noodles
  • In the last five minutes, add in the sugar snap peas
  • Once sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow package instructions to cook, most only take 2 - 4 minutes
  • Make a batch of the stir fry sauce and have it ready to use
  • Once ramen noodles noodles are cooked, drain them and add to the vegetables in the skillet
  • Pour on the stir fry sauce and cook 1 - 3 minutes, until everything is coated in sauce
  • Serve and enjoy!

Nutrition Facts : Calories 588 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 9 grams fiber, Protein 13 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1486 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

QUICK RAMEN NOODLE STIR FRY - PAGE 3 OF 14 RECIPE - DAMN DELICIOUS



Quick Ramen Noodle Stir Fry - Page 3 of 14 Recipe - Damn Delicious image

Quick Ramen Noodle Stir Fry - Fast, easy and budget-friendly using ramen noodles and ground beef for an amazing, saucy stir fry the whole family will love!

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 green onions (thinly sliced)
1/2 teaspoon toasted sesame seeds
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha (or more, to taste)
1 tablespoon toasted sesame oil
1 pound lean ground beef
1 cup diced sweet onion
3 cloves garlic (minced)
1 tablespoon freshly grated ginger

Steps:

  • In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
  • In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.
  • Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  • Stir in garlic and ginger until fragrant, about 1 minute.
  • Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
  • Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

RAMEN NOODLE STIR-FRY



Ramen Noodle Stir-Fry image

This mildly flavored ramen noodle stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. I came up with this ramen noodle recipe when I wanted a quick-fix meal for myself. Sometimes I change the vegetables or substitute ground turkey for the chicken. -Dawn Boothe, Lynn Haven, Florida

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1 package (3 ounces) ramen noodles
1-1/2 cups hot water
8 ounces boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil, divided
1 large green pepper, cubed
2/3 cup chopped onion
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt-free seasoning blend
1 small tomato, cut into wedges

Steps:

  • In a bowl, place noodles in hot water for 2 minutes; drain and set aside. Discard seasoning package or save for another use. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. Stir-fry the green pepper, onion and garlic in remaining 1 teaspoon oil until crisp-tender. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through.

Nutrition Facts : Calories 410 calories, Fat 15g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 548mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

RAMEN NOODLE STIR-FRY SIDE DISH



Ramen Noodle Stir-Fry Side Dish image

If you like stir-fried rice you'll love this recipe, as it is faster and easier. I serve it weekly as a side to grilled fish or chicken. Kids and adults both love it as you can control the ingredients and spice level. It is great to make on busy week nights for busy families with crazy schedules, and gets a few vegetables down the kids.

Provided by marinecopper

Categories     Asian

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (3 ounce) packages ramen noodles (any flavor, use flavor packets separately)
1 cup assorted fresh vegetable (such as celery, onion, green onion, mushrooms, brocolli, bell peppers)
1/4 teaspoon chili pepper flakes (to taste)
1/2 teaspoon garlic, minced
2 tablespoons soy sauce
2 tablespoons oil
1 dash sesame seeds (optional)

Steps:

  • In large skillet on med high heat, saute vegetables in oil for 2 minutes. Turn to low and keep warm.
  • Bring water in a medium sauce pan to boil. Break noodle "squares" in half and add to boiling water. Boil for 3 minutes. Drain water, and add cooked noodles to skillet of vegetables.
  • Add pepper flakes, garlic, soy sauce, and flavor packets from Ramen noodle packages. Stir/toss with tongs. Serve immediately in a shallow bowl or platter, sprinkle with sesame seeds.

RAMEN CHICKEN STIR FRY



Ramen Chicken Stir Fry image

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

1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons vegetable oil
1-1/2 cups water
2 garlic cloves, minced
2 packages (3 ounces each) chicken ramen noodles
1 package (16 ounces) frozen stir-fry vegetable blend
1 sweet red pepper, julienned
2 tablespoons soy sauce

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 :

RAMEN NOODLE SIDE DISH



Ramen Noodle Side Dish image

Make and share this Ramen Noodle Side Dish recipe from Food.com.

Provided by momthecook 2

Categories     Very Low Carbs

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

1 (1/3 ounce) package beef-flavor ramen noodles or 1 (1/3 ounce) package oriental-flavor instant ramen noodles
2 eggs
1 teaspoon beef bouillon powder
1 1/2 cups water

Steps:

  • Bring water to a boil. Add the ramen noodles and the beef boullion.
  • Cook for 1 minute and add the flavouring package.
  • Reduce heat to medium.
  • Break one egg into centre of noodles. Stir in a circular motion from the outside to break off bits of egg as they cook.
  • When you get down to the yolk, stir it in quickly.
  • Do the same thing with the second egg.
  • This will make a 'creamy' coating on the noodles.
  • Serve as a side dish.

Nutrition Facts : Calories 92.2, Fat 5.5, SaturatedFat 1.9, Cholesterol 186, Sodium 177.2, Carbohydrate 3.4, Fiber 0.1, Sugar 0.3, Protein 6.8

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