QUICK CHICKEN RAMEN NOODLE STIR FRY
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
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.
THE BEST CHICKEN RAMEN NOODLES [OF ALL TIME]
Fix easy,quick and delicious dinner with this under 30 mins Chicken Ramen Noodles recipe,that you will love. Ramen noodles are everyone favorite plus when you add chicken,veggies and amazing homemade ramen seasoning sauce then this chicken ramen becomes restaurant style food.The chicken ramen recipe is best as it can be prepared in no time plus add veggies of your choice makes this homemade chicken ramen stir fry recipe the best!
Provided by Savory Bites Recipes
Categories sides,pasta,noodles,
Time 30m
Yield 3 Servings
Number Of Ingredients 25
Steps:
- Boil a pot of water and cook the ramen noodle or any instant noodle or even udon noodles,for 1 to 2 mins,as they overcook very soon (and if they overook,you wont like the final noodle dish),drain the noodles under cold tap water.To avoid the noodles sticking to each other add a teaspoon of oil and toss well.
- In a bowl add the chicken pieces with salt,black pepper powder,cornstarch and soy sauce. Mix well to marinate the chicken.
- Chop and keep aside the veggies required or you want to use in the recipe.
- In a wok/pan,add oil,when its hot,add minced ginger,garlic and saute.Further add the veggies one by one,and saute further till the veggies are slightly soft.
- Move the veggies to one side of the pan and add the chicken pieces into the pan.(If there is lot of leftover marinade in your pan then do not add that to the pan just discard it).Saute the chicken till the chicken is cooked thoroughly.
- Next in a mixing bowl add the ingredients for the sauce and mix well.
- Add the stir fry sauce mix to the wok/pan and mix well.
- Saute everything well and finally add the ramen and keep tossing to mix well.
- Serve immediately.
Nutrition Facts :
CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
- Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
- Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
- Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
- Enjoy!
CHICKEN RAMEN BOWL
The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.
Provided by Tonja Engen
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
- While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
- Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
- Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g
RAMEN CHICKEN STIR FRY
A frozen pasta-vegetable blend and ramen noodles make Lois McAtee's specialty a cinch to toss together. "This ramen noodle recipe is a filling meal is so easy to fix that teenagers can make it themselves," she writes from Oceanside, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
RAMEN NOODLE WITH CHICKEN
i got tired of just plain ramen noodles so i started adding stuff to make it more interesting. i get the Tyson precooked boneless breast because you get around 12 for about $5.00. this makes the total around $9.00 with one meal about $.75.(very rough estimation). can yield up to about 12 servings from one bag of breasts and a pack of noodles per breast. you can also substitute left over meat of just about any kind.
Provided by mindisfuct
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Prepare noodles as directed or preference, adding hot sauce and chili powder.
- Heat chicken. Cut chicken into small pieces.
- Add chicken to soup when soup is done.
Nutrition Facts : Calories 637.8, Fat 28.1, SaturatedFat 10.4, Cholesterol 92.8, Sodium 1823.3, Carbohydrate 56.2, Fiber 0.1, Sugar 0.4, Protein 38.3
CHICKEN AND RAMEN NOODLES
Make and share this Chicken and Ramen Noodles recipe from Food.com.
Provided by Lori Mama
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, combine first 4 ingredients.
- Set aside.
- In large resealable bag, place bread crumbs and 2 of the Ramen seasoning packets.
- Combine.
- Add chicken, one piece at a time and shake until coated.
- In skillet on medium high heat, heat oil and cook chicken until done.
- Set aside and keep warm.
- Cook noodles
- Add sauce to pan; cook and stir until heated through.
- Drain noodles and add with sprouts/green onions to pan.
- Toss to coat.
- Serve with chicken.
Nutrition Facts : Calories 1195.4, Fat 46.9, SaturatedFat 14.8, Cholesterol 75.5, Sodium 2961.6, Carbohydrate 146, Fiber 8.6, Sugar 36.6, Protein 54.2
RAMEN CHICKEN NOODLE SOUP
This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
- Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 7.4 g, Cholesterol 30.7 mg, Fat 4 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 1 g, Sodium 1057.2 mg, Sugar 2.6 g
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