15 Minute Chicken Vegetable And Ramen Noodle Stir Fry 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.

HONEY CHICKEN STIR-FRY

Steps:

• Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

CHICKEN STIR-FRY WITH RAMEN

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.