Ramen Noodle Stir Fry With Chicken And Vegetables Recipes

RAMEN NOODLE STIR-FRY

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.

CHICKEN VEGETABLE RAMEN NOODLES

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.

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

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.

RAMEN CHICKEN STIR FRY

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.

CHICKEN RAMEN STIR-FRY

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.

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.

RAMEN NOODLE STIR-FRY WITH CHICKEN AND VEGETABLES

Steps:

• Bring 1 1/2 cups water to a boil in a small saucepan. Add ramen noodles, reserving seasoning packet for later use. Cook noodles at a boil for 2 minutes; drain and set aside.
• Heat 1 teaspoon oil in a large skillet over medium heat. Cook and stir chicken in skillet until completely browned, about 5 minutes. Remove chicken from skillet with a slotted spoon to a bowl, reserving drippings in the skillet. Place a plate over the bowl to keep chicken warm.
• Increase heat under the skillet to high. Cook and stir broccoli, onion, and garlic in the skillet until slightly tender, 3 to 5 minutes. Mix drained noodles, reserved seasoning from the ramen noodle package, bean sprouts, water, water chestnuts, soy sauce, oyster sauce, and chile-garlic sauce into the broccoli mixture; cook and stir until hot, 3 to 5 minutes. Add tomato wedges; cook until tomatoes are warm, 2 to 3 minutes.