CHICKEN VEGETABLE RAMEN NOODLES
Recipe video above. A great quick Asian ramen noodle recipe that's jam packed with a surprising amount of vegetables! Caramelise the chicken well - makes all the difference. Switch veg as desired. Also see the ground beef / mince version - Asian Beef Ramen Noodles.
Provided by Nagi
Categories Mains
Time 18m
Number Of Ingredients 14
Steps:
- Mix Sauce.
- Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
- Add chicken and cook just until the outside mostly changes from pink to white.
- Add Sauce and cook for 1 minute until chicken is quite caramelised.
- Add carrot and capsicum, cook for 1 minute (chicken should now be nicely caramelised, see video).
- Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.
- When the water starts simmering on the edges, leave noodles for 45 seconds then turn.
- Leave for 30 seconds, then untangle the noodles, then toss through the chicken and veg.
- Add cabbage, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 6)
- Serve immediately, garnished with green onions.
Nutrition Facts : Calories 383 kcal, Carbohydrate 43 g, Protein 15 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 63 mg, Sodium 836 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
15-MINUTE CHICKEN, VEGETABLE, AND RAMEN NOODLE STIR FRY
Don't call for takeout when you can make this EASY chicken and vegetable stir-fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 15m
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions, drain, and set aside. While noodles are cooking, move on to the next step.
- To a very large skillet or wok, add the oils, chicken, and cook over medium high-heat for about 4 minutes, or until chicken is nearly cooked through; flip intermittently to ensure even cooking.
- Add the broccoli, bell peppers, baby corn, bamboo shoots, cover, and allow vegetables to steam for about 3 to 4 minutes, or until just becoming crisp-tender.
- Add the noodles to the skillet, and add the soy sauce, rice vinegar, chili garlic sauce, ginger, and stir to combine to incorporate the noodles and vegetables. Cook for about 1 to 2 minutes.
- Evenly sprinkle with the green onions, optional sesame seeds, taste and decide if you need to add salt and pepper or more soy sauce, and serve immediately.
Nutrition Facts : Calories 605 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 25 grams fat, Fiber 14 grams fiber, Protein 49 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1204 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
RAMEN NOODLE STIR-FRY
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
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 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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