STIR-FRY RAMEN
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
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
CHINESE FRIED NOODLES
This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.
Provided by Karen
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
- Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
- In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
- Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 6.9 g, Cholesterol 69.3 mg, Fat 13 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 293.7 mg, Sugar 1.4 g
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
STIR-FRIED RAMEN NOODLES
Make and share this Stir-Fried Ramen Noodles recipe from Food.com.
Provided by Darlene Summers
Categories Vegetable
Time 25m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Brown meat over medium high heat,in a large skillet; drain.
- Add vegetables, water, soy sauce and the flavoring packet from the ramen noodles.
- Mix well and bring to a boil.
- Break noodles in half crosswise and add to vegetables.
- Reduce heat; cover and simmer for 8 minutes or till vegetables and noodles are tender.
- Stirring occasionally to separate noodles.
Nutrition Facts : Calories 375.7, Fat 16.8, SaturatedFat 6.8, Cholesterol 61.7, Sodium 853.8, Carbohydrate 34.3, Fiber 5.4, Sugar 2.6, Protein 23
MY PAN FRIED NOODLES
This is a recipe I found on the back of a ramen noodle package I changed it some to suit our tastes and what we usually have on hand to cook with. I now get weekly requests from my kids to make this dish. You can speed up cook time by chopping up ingredients ahead of time.If you like a little kick to your dish add in 1/2 tsp or so ofdiced jalapeno peppers with your green pepper. This recipe is quick and easy .I never have any leftovers when I serve this for dinner!
Provided by Orenda B
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain noodles according to directions on package SET ASIDE 2 FLAVOR PACKETS!
- Keep third packet for another use.
- set noodles aside.
- In a wok heat oil then stirring constantly Saute garlic,onions& green peppers, for apx.
- two minutes then add frozen veggies.
- cook until onions are almost translucent.
- (about 3-5 minutes) Add in oyster sauce stir, next add prepared noodles then 2 flavor packets stir well.
- Finally add crab meat cook and stir for two more minutes or until crab meat is warm thru.
- and frozen veggies are warmed as well.
Nutrition Facts : Calories 191.5, Fat 14.1, SaturatedFat 1.9, Cholesterol 23.8, Sodium 537.5, Carbohydrate 5.5, Fiber 1.1, Sugar 2.1, Protein 11.1
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