Sweet And Sour Chicken Ramen Noodles Recipes

SWEET AND SOUR RAMEN CHICKEN

Steps:

• Drain the pineapple juice into a measuring cup and add enough water to measure 2 cups; set aside.
• Cut the chicken into 1-inch pieces and season with ginger. Heat a bit of oil and stir fry the chicken for 3-4 minutes.
• Add the pineapple juice and bring to a boil. Break the noodles into pieces and add to the skillet with the seasoning packets.
• Bring back to a boil, reduce the heat, and simmer for 3 minutes until the noodles are tender and most of the liquid is absorbed.
• Add the sweet and sour sauce, pepper, onion, and pineapple. Cook until the peppers are tender-crisp.

QUICK CHICKEN RAMEN NOODLE STIR FRY

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.

CHICKEN RAMEN NOODLE DUMP DINNER

Steps:

• Preheat the oven to 400 degrees F.
• Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
• Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

SWEET AND SOUR CHICKEN RAMEN NOODLES

Steps:

• Bring 5 cups of water to boiling while preparing sauce.
• Place sugar and cornstarch in a 12-inch skillet. Whisk to thoroughly combine. Turn heat to medium. Add 1 cup water, vinegar, ketchup, and soy sauce. Bring to a boil, whisking constantly until sauce begins to thicken, about 4 minutes. Stir in chicken. Turn off heat.
• Add red pepper slices to boiling water. Cook 2 minutes. Add ramen. Boil 2 minutes, stirring occasionally. Drain well. Add to skillet. Turn heat up to medium low. Stir to incorporate into sauce. Cook for 1 minute.
• Garnish with chopped scallion and sesame seeds to serve.

10-MINUTE SWEET & SOUR CHICKEN NOODLE SALAD

Steps:

• Mix first 2 ingredients in medium bowl until blended. Add hot water to 1 Seasoning Packet (from soup package) in separate bowl; stir until seasoning mix is dissolved. Add to sauce mixture; mix well.
• Break apart Ramen Noodles into large bowl. Add coleslaw blend, chicken and nuts; mix lightly.
• Add sauce mixture; toss to coat.

SWEET-AND-SOUR CHICKEN NOODLES RECIPE BY TASTY

Steps:

• Sear the chicken until golden brown in the pan with the salt and pepper. Take out and set aside.
• In the same pan, fry the garlic and red pepper for a couple of minutes before stirring in the soy sauce, ketchup, and vinegar.
• Add the chicken and noodles, and mix together for another couple of minutes.
• Garnish with sesame seeds.
• Enjoy!

SWEET AND SOUR RAMEN

Steps:

• Boil ramen in water until they soften and the noodles separate. Drain and set aside.
• Meanwhile, heat the oil in a skillet until it shimmers. Add the bell pepper and Spam and saute until hot. Add pineapple (with its juice), ketchup, chili-garlic sauce and noodles. Toss until coated and serve.