Chicken Vegetable Ramen Noodles Recipes

15-MINUTE CHICKEN, VEGETABLE, AND RAMEN NOODLE STIR FRY

15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry image

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

Time 15m

Number Of Ingredients 15

Ingredients

two 3-ounce packages chicken-flavored ramen, discard seasoning packets
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 to 4 cups broccoli florets
1 large red bell pepper, seeded and diced small
one 14.5-ounce can baby corn, drained and halved if necessary
one 8-ounce can bamboo shoots, drained
2 tablespoons soy sauce, plus more if desired
2 tablespoons rice vinegar
1 to 3 tablespoons chili garlic sauce, or to taste
1 to 2 teaspoons ground ginger
3 to 4 green onions, trimmed and sliced into thin rounds
sesame seeds, optional for garnishing
salt and pepper, optional and to taste

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

QUICK CHICKEN RAMEN NOODLE STIR FRY

Quick Chicken Ramen Noodle Stir Fry image

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

Ingredients

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1/3 cup chicken stock
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha, or more, to taste
1 tablespoon canola oil
1 pound boneless, skinless chicken thighs, diced
1 1/2 cups small broccoli florets
1 cup diced sweet onion
1 cup diced red bell pepper
1 cup sliced shiitake mushrooms
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds

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.

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