Transform the convenience of instant ramen noodles into an exciting stir-fry creation! This dish elevates the classic flavors of chicken ramen with the addition of fresh vegetables, savory sauce, and succulent chicken. Get ready to embark on a culinary journey that combines the simplicity of instant noodles with the vibrant flavors of stir-fry cooking.
Let's cook with our recipes!
CHICKEN RAMEN STIR FRY NOODLES
Steps:
- Mix all the ingredients in the stir fry sauce, and stir to combine. Set aside until needed.
- Heat 2 tbsp of oil in a large non-stick skillet on high heat. When the oil is hot, add the sliced chicken and a generous pinch of salt.
- Stir fry the chicken on high heat for about 1 minute to cook the chicken.
- Add the stir fry sauce and the zucchini and mix to combine.
- Break the instant ramen noodle blocks in half. Push the chicken/zucchini to the side, and place the ramen noodles on the skillet (directly on the surface of the skillet).
- Pour the water over the ramen noodles. Immediately cover with a lid, and let it steam for about 2 minutes, until the noodles soften.
- Flip the ramen noodles over to cook on the other side, and use tongs or a spatula to gently break apart the softened noodles. Cook for a further 1 - 2 minutes, uncovered.
- Separate the noodles and mix through with the chicken and zucchini, so that the noodles are well coated with the stir fry sauce.
- Cook for a further minute or 2 ONLY if you prefer soft noodles. Otherwise remove the noodles from the heat at this point.
- Serve the ramen noodles while hot, with chopped green onions and sesame oil on top.
Nutrition Facts : Calories 597 kcal, Carbohydrate 68 g, Protein 29 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 48 mg, Sodium 2711 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
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
QUICK CHICKEN RAMEN NOODLE STIR FRY
Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.
Provided by Chungah Rhee
Categories asian inspired
Yield 4 servings
Number Of Ingredients 15
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 chicken stock, oyster sauce, rice wine vinegar and Sriracha. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside. Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes. Stir in garlic and ginger until fragrant, about 1 minute. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.
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 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.
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
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
QUICK CHICKEN RAMEN NOODLE STIR FRY
Steps:
- Boil a large pot of water to cook noodles until tender, 3-4 minutes.
- In a medium bowl whisk chicken stock, oyster sauce, rice wine, sirracha.
- Heat oil in skillet. Cook chicken 4-6 minutes. Set aside. Stir in broccoli, onion, bell pepper, mushroom and cook until tender. 4-5 min.
- Stir in garlic and mix. Stir in Chicken and stock mix. Stir in noodles. Sauce 1-2 minutes or until heated through.
RAMEN STIR-FRY
It's skillet night and that means dinner's ready in minutes. Enjoy this beefy one with noodles and veggies too!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Remove fat from beef. Cut beef into thin strips. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
- In same skillet, heat water to boiling. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
- Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in contents of seasoning packet from soup mix, stir-fry sauce and beef. Cook 3 to 5 minutes, stirring frequently, until hot.
Nutrition Facts : Calories 260, Carbohydrate 19 g, Cholesterol 50 mg, Fiber 4 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1080 mg
Tips:
- Use fresh vegetables: Fresh vegetables add a crisp texture and vibrant flavor to your stir-fry. Choose vegetables that are in season and at their peak ripeness.
- Cut your vegetables evenly: Cutting your vegetables into even pieces will help them cook evenly. This is especially important for vegetables that take longer to cook, such as carrots and broccoli.
- Use a hot wok or skillet: A hot wok or skillet will help to sear the chicken and vegetables, giving them a nice browned flavor.
- Don't overcrowd the wok or skillet: Overcrowding the wok or skillet will prevent the food from cooking evenly. Cook the food in batches if necessary.
- Stir-fry the chicken and vegetables until they are cooked through: The chicken should be cooked through and no longer pink in the center. The vegetables should be tender but still have a bit of a crunch.
- Add the sauce and cook until heated through: Add the sauce of your choice and cook until it is heated through. This will help to flavor the chicken and vegetables.
- Serve immediately: Stir-fry is best served immediately after it is cooked. This will help to keep the vegetables crisp and the flavors fresh.
Conclusion:
Chicken ramen noodle stir-fry is a quick and easy meal that is perfect for busy weeknights. It is a great way to use up leftover chicken and vegetables, and it can be easily customized to your liking. With a few simple tips, you can make a delicious and healthy stir-fry that the whole family will enjoy.
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