RAMEN NOODLE STIR-FRY
Bring the fabulous flavors of Asia to your dinner table with this hearty stir-fried dish that features beef, vegetables and noodle - ready in 25 minutes.
Provided by Pillsbury Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Drain. Add vegetables, water, soy sauce and 1 flavoring packet from soup mix; mix well. (Discard remaining seasoning packet or reserve for another use.) Bring to a boil. Break noodles in half crosswise; add to mixture in skillet. Return to a boil.
- Reduce heat; cover and simmer 5 minutes or until vegetables and noodles are tender, stirring occasionally to separate noodles.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 4 g
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
RAMEN NOODLE STIR FRY
Easy and delicious ramen noodle stir fry cooked in a simple and delicious homemade stir fry sauce.
Provided by Joy Shull
Categories Main Dish
Time 45m
Number Of Ingredients 9
Steps:
- To a large nonstick skillet or jumbo cooker, add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic
- Add 2 tablespoons of sesame oil
- Cook the vegetables over medium high heat for around 20 - 25 minutes, until vegetables are cooked but not mushy. Add more sesame oil if necessary to avoid sticking (I added an additional tablespoon half way through cooking)
- Boil the water for your ramen noodles
- In the last five minutes, add in the sugar snap peas
- Once sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow package instructions to cook, most only take 2 - 4 minutes
- Make a batch of the stir fry sauce and have it ready to use
- Once ramen noodles noodles are cooked, drain them and add to the vegetables in the skillet
- Pour on the stir fry sauce and cook 1 - 3 minutes, until everything is coated in sauce
- Serve and enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 9 grams fiber, Protein 13 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1486 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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 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.
QUICK RAMEN NOODLE STIR FRY - PAGE 3 OF 14 RECIPE - DAMN DELICIOUS
Quick Ramen Noodle Stir Fry - Fast, easy and budget-friendly using ramen noodles and ground beef for an amazing, saucy stir fry the whole family will love!
Time 30m
Yield 4 servings
Number Of Ingredients 10
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 beef stock, oyster sauce, rice wine vinegar and Sriracha.
- Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
- Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
RAMEN STIR-FRY
This ramen stir-fry is unique and flavorful. The whole gang will enjoy this hearty, colorful meal-in-one recipe. -Marlene McAllister, Portland, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef, carrots and onion over medium heat until beef is no longer pink and carrots are crisp-tender, 7-9 minutes, breaking up beef into crumbles; drain. , Add water, cabbage, mushrooms, green pepper, soy sauce and contents of seasoning packet from noodles. Break noodles into small pieces; add to pan. Cover and cook until liquid is absorbed and noodles are tender, 8-10 minutes.
Nutrition Facts : Calories 379 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 1202mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
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
SHRIMP AND RAMEN NOODLE STIR-FRY
Make and share this Shrimp and Ramen Noodle Stir-Fry recipe from Food.com.
Provided by AZPARZYCH
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
- In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles.
- Return noodles to pan and toss with toasted sesame oil.
- Snip through noodles several times with kitchen scissors. Set aside.
- Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat.
- Add sweet pepper strips; cook and stir for 2 minutes.
- Add pea pods and bok choy; cook and stir for 2 minutes.
- Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
- To serve, place noodles on serving plates.
- Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.
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
EASY RAMEN STIR-FRY
Make and share this Easy Ramen Stir-Fry recipe from Food.com.
Provided by Stormy Palmer
Categories Lunch/Snacks
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Cook Ramen noodles according to package directions, drain and set aside.
- Heat up wok oil in a frying pan. Add onion, cabbage, and carrot strips.
- Once veggies are cooked to your discretion, add noodles and stir constantly.
- When noodles are heated, add in flavor packet, stir.
- Enjoy!
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