Ramen Stir Fry Recipes

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RAMEN NOODLE STIR-FRY



Ramen Noodle Stir-Fry image

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

1 package (3 ounces) ramen noodles
1-1/2 cups hot water
8 ounces boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil, divided
1 large green pepper, cubed
2/3 cup chopped onion
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt-free seasoning blend
1 small tomato, cut into wedges

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

RAMEN STIR-FRY



Ramen Stir-Fry image

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

1 pound ground beef
1-1/2 cups sliced fresh carrots
3/4 cup sliced onion
1 cup water
1 cup shredded cabbage
1 cup sliced fresh mushrooms
1 cup chopped green pepper
3 tablespoons soy sauce
1 package (3 ounces) beef ramen noodles

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.

STIR-FRY RAMEN



Stir-Fry Ramen image

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

½ cup hoisin sauce
½ cup water
1 tablespoon cornstarch
1 teaspoon white sugar
½ teaspoon grated fresh ginger
¼ teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
4 cups water
2 (3 ounce) packages ramen noodles (without flavor packet)
2 teaspoons peanut oil
1 bunch asparagus, cut diagonally into 1-inch pieces
2 carrots, peeled and sliced diagonally
½ onion, sliced
3 cloves garlic, pressed
1 cup thinly sliced cooked chicken
2 cups sliced napa cabbage
1 cup sliced mushrooms

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

QUICK RAMEN NOODLE STIR FRY - PAGE 3 OF 14 RECIPE - DAMN DELICIOUS



Quick Ramen Noodle Stir Fry - Page 3 of 14 Recipe - Damn Delicious image

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

2 green onions (thinly sliced)
1/2 teaspoon toasted sesame seeds
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha (or more, to taste)
1 tablespoon toasted sesame oil
1 pound lean ground beef
1 cup diced sweet onion
3 cloves garlic (minced)
1 tablespoon freshly grated ginger

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.

CHICKEN RAMEN STIR-FRY



Chicken Ramen Stir-Fry image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1/3 cup soy sauce
1 tablespoon grated ginger
1 tablespoon honey
1 tablespoon white wine vinegar
2 cloves garlic, grated
2 tablespoons canola oil
4 boneless, skinless chicken thighs, sliced
2 carrots
3 packages ramen noodles (seasoning packets discarded)
1 cup sliced purple cabbage
1 cup sliced yellow onion
4 scallions, thinly sliced
Sriracha hot sauce, for serving
Lime wedges, for serving

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.

RAMEN STIR-FRY



Ramen Stir-Fry image

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

1 pound beef boneless sirloin
1 tablespoon vegetable oil
2 cups water
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1 package (16 oz) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4 cup stir-fry sauce

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



Shrimp and Ramen Noodle Stir-Fry image

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

12 ounces cooked shrimp
6 ounces shrimp-flavored ramen noodles or 6 ounces mushroom-flavored ramen noodles
2 teaspoons toasted sesame oil or 2 teaspoons cooking oil
1 tablespoon cooking oil
1 medium yellow sweet pepper, cut into thin strips
3/4 cup fresh pea pods, strings and tips removed or 3 ounces frozen pea pods, thawed
2 cups chopped bok choy
1/3 cup sliced green onion (4)
1/4 cup bottled hoisin sauce or 1/4 cup stir-fry sauce
1/4 cup orange juice
1/4 teaspoon crushed red pepper flakes (optional)
2 teaspoons sesame seeds, toasted

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.

RAMEN STIR-FRY



Ramen Stir-Fry image

Make and share this Ramen Stir-Fry recipe from Food.com.

Provided by MeliBug

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 (3 ounce) packages ramen noodles
2 tablespoons vegetable oil
1 teaspoon minced gingerroot
2 teaspoons minced garlic
1 small onion, minced
2 carrots, thinly sliced
3 celery ribs, thickly sliced
8 ounces shiitake mushrooms, wiped, cleaned, trimmed, and sliced
1 boneless skinless chicken breast, cut into 1 inch pieces
1 1/2 cups broccoli florets
2 tablespoons szechuan stir-fry sauce, add another tbsp for more flavor
1 teaspoon chili paste, cut in half for less spice
1 teaspoon minced fresh cilantro

Steps:

  • Following directions on package, cook the noodles and drain, reserving 1/2 cup cooking liquid.
  • Meanwhile, prepare stir fry: In a wok or large skillet set over moderately high heat, warm the oil until it is hot, add the gingerroot and garlic and stir-fry 30 seconds. Add onion, carrots, and celery, and stir-fry 2 minutes. Add mushrooms and stir-fry 3 minutes more. Add chicken and broccoli and stir-fry until chicken is no longer pink.
  • Add seasonings from the ramen packages along with the Szechuan sauce and stir-fry 1 minute. Add the reserved 1/2 cup cooking liquid and let simmer, stirring occasionally until chicken is thoroughly cooked. Add the noodles to the pan and cook, stirring just until heated through. Season with the chili paste and cilantro.

Nutrition Facts : Calories 332.7, Fat 14.7, SaturatedFat 4.3, Cholesterol 18.9, Sodium 958.4, Carbohydrate 38.2, Fiber 4.1, Sugar 4.8, Protein 13.6

CHICKEN STIR-FRY WITH RAMEN



Chicken Stir-Fry with Ramen image

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

1 (3 ounce) package ramen noodles with seasoning packet
2 tablespoons sesame oil, divided
8 ounces skinless, boneless chicken breast, diced
2 tablespoons oyster sauce
2 tablespoons soy sauce, divided
1 ½ cups frozen mixed vegetables
2 teaspoons freshly grated ginger
2 teaspoons minced garlic, divided
½ teaspoon chili powder

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

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2021-10-01 Heat 1 tablespoon avocado oil and 1 teaspoon sesame oil in a large skillet or wok over medium heat. Once hot, add the miso and mash it lightly into the oil. Once it begins to brown and become fragrant, pour in the whisked eggs. Stirring regularly, mash and work the miso into the egg mixture until combined.
From triedandtruerecipe.com


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