Ramen Noodle 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 NOODLE STIR FRY



Ramen Noodle Stir Fry image

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

One batch of 3 ingredient stir fry sauce
3-4 blocks of ramen noodles (flavor packets discarded) *see notes below
5 oz golden oak shitake mushrooms
8 oz sugar snap peas
1 green bell pepper, sliced
1 1/2 cups carrots, sliced into strips (around 3 - 4 medium carrots)
1 small bunch of green onions, diced
1/8 cup fresh ginger, finely diced or minced
1/4 cup fresh garlic, finely diced or minced

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

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.

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 RECIPE



Ramen Stir Fry Recipe image

This quick and flavorful vegetable ramen stir fry is so delicious! Add your favorite meat to make it a meal!

Provided by LifeMadeSimpleTeam

Categories     Main Course

Time 25m

Number Of Ingredients 16

3 tbsp vegetable oil
10 shitake mushrooms (fresh, sliced)
4 cloves garlic (minced)
1 red bell pepper (julienned )
1 medium carrot (julienned)
1/2 yellow onion (sliced)
2 packages instant noodles
1/2 small cabbage (chopped)
1 cup snow peas (halved)
3 green onions (chopped)
1 tbsp white wine
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 1/2 tsp sesame oil
1/4 tsp black pepper

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, in a large skillet set over medium-high heat, add the oil. When the oil is hot, add the mushrooms and cook for 2-3 minutes, then add the garlic, bell pepper, carrot and onion. Saute for 5 minutes.
  • Place the noodles in the boiling water, cook for a few minutes, they do not need to be fully cooked. Drain and set aside.
  • Add the cabbage, snow peas, green onions and saute for 2 minutes, then pour in the wine.
  • In a small mixing bowl whisk together the soy sauce, oyster sauce, brown sugar, sesame and black pepper. Add the noodles. Pour the sauce into the skillet, toss together and cook for an additional minute or two. Serve hot, garnish with sesame seeds if desired.

Nutrition Facts : ServingSize 6 serving, Calories 251 kcal, Carbohydrate 30 g, Protein 6 g, Fat 13 g, SaturatedFat 8 g, Sodium 1185 mg, Fiber 4 g, Sugar 6 g

PORK & RAMEN STIR-FRY



Pork & Ramen Stir-Fry image

I normally serve a traditional stir-fry, but I wanted to change it up with this ramen noodle recipe. Ramen noodles are a quick sub for the rice, and we really like the crisp-tender bite from fresh broccoli and a package of coleslaw mix. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup reduced-sodium soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
1 pound boneless pork loin chops, cut into 1/2-inch strips
1 cup fresh broccoli florets
4 cups coleslaw mix
1 can (8 ounces) bamboo shoots, drained
4 garlic cloves, minced
2 packages (3 ounces each) ramen noodles

Steps:

  • In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan., In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through., Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.

Nutrition Facts : Calories 354 calories, Fat 14g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g 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

RAMEN NOODLE STIR-FRY



Ramen Noodle Stir-fry image

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

1 lb. ground beef
1 (1-lb.) bag frozen broccoli, carrots and water chestnuts
1 3/4 cups water
2 tablespoons soy sauce
2 (3-oz.) pkg. beef-flavor ramen noodle soup mix

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

RAMEN NOODLE STIR-FRY WITH CHICKEN AND VEGETABLES



Ramen Noodle Stir-Fry with Chicken and Vegetables image

Stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. This version has more veggies and flavor. As is the case for any stir-frying recipe, have all of the ingredients prepped; have all of the veggies and meats cut up and ready to be added in the order called for in the recipe. Same goes for the liquids and the seasonings; have them already measured and set aside and ready to go. Always stir-fry over high heat so to keep everything crisp, tender, and not mushy.

Provided by Dale

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 2

Number Of Ingredients 14

1 ½ cups hot water
1 (3 ounce) package Oriental-flavor ramen noodle soup mix
2 teaspoons vegetable oil, divided
8 ounces skinless, boneless chicken breast halves, cut into 2-inch strips
2 cups broccoli florets
1 cup sliced onion wedges
2 cloves garlic, minced
1 cup fresh bean sprouts
½ cup water
½ cup sliced water chestnuts
1 teaspoon soy sauce
1 teaspoon oyster sauce
¼ teaspoon chile-garlic sauce (such as Sriracha®), or to taste
1 roma tomato, cut into wedges

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.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 14.1 g, Fiber 6.4 g, Protein 31.9 g, SaturatedFat 5.8 g, Sodium 1117.8 mg, Sugar 9.2 g

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

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.

RAMEN STIR FRY



Ramen Stir Fry image

This ramen stir fry doctors up packaged ramen noodles with a rainbow of fresh vegetables and an easy stir fry sauce made from pantry staples.

Provided by Melissa

Categories     Main Course

Time 20m

Number Of Ingredients 14

2 packages of dried ramen noodles (- $1.40)
2 tablespoons neutral-flavoured oil (- $0.24)
1 heaping tablespoon of finely chopped ginger (-$0.10)
2 cloves of garlic (finely chopped - $0.16)
2 green onions (chopped and white and green parts separated - $0.13)
2 carrots (peeled and sliced into rounds - $0.17)
1/2 head of broccoli (cut into florets - $0.65)
1/2 a red pepper (cubed - $0.58)
1/2 a zucchini (chopped - $0.33)
¼ cup plus 2 tablespoons vegetable stock (- $0.11)
3 tablespoons soy sauce (- $0.15)
1 ½ tablespoons molasses (- $0.26)
1 tablespoon sriracha (- $0.08)
1 ½ teaspoons cornstarch (- $0.06)

Steps:

  • Put a pot of water on to boil for the noodles. Meanwhile, chop all your veggies and combine the ingredients for the stir fry sauce.
  • When the water is boiling, add the noodles and boil just until the noodles separate but are still chewy - just a minute or so. It's important to undercook the noodles as they will continue cooking in the sauce. Drain and rinse with cold water to stop the cooking processes. Set aside.
  • Heat the oil in a wok or large pan over medium-high heat. Add the ginger, garlic, and white and light green parts of the green onions. Fry, stirring constantly, for 10-15 seconds or until soft and fragrant but not browning.
  • Add the carrots and broccoli. Stir fry until beginning to soften. Add the red pepper and zucchini and continue stir frying until all the veggies are crisp-tender.
  • Add the noodles to the pan and pour in the sauce. Simmer, stirring, until the sauce is thick and covers the noodles and veggies. Stir in the green tops of the green onions and serve.

Nutrition Facts : Calories 445 kcal, Carbohydrate 60 g, Protein 12 g, Fat 19 g, SaturatedFat 5 g, Sodium 2423 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving

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

20-MINUTE CHICKEN RAMEN STIR-FRY



20-Minute Chicken Ramen Stir-Fry image

Chicken Ramen Stir-Fry is tender, springy ramen noodles with chicken and broccoli in a sweet and savory sauce. It tastes better than take-out, has less than 400 calories, and comes together in about 20 minutes.

Provided by Jess Smith via Inquiring Chef

Categories     Main Dish

Time 20m

Number Of Ingredients 12

1/4 cup Low-Sodium Soy Sauce
1 Tbsp Cornstarch
1/3 cup Low-Sodium Chicken Stock ((substitute water))
1 Tbsp Rice Vinegar
2 Tbsp Brown Sugar
3 cloves Garlic, chopped
6 oz Ramen Noodles ((Instant Ramen works best, but discard flavor packets))
2 Tbsp Cooking Oil, divided
1 lb Boneless, Skinless Chicken Breast, chopped
8 oz Broccoli Florets, fresh or frozen
2 Green Onions, chopped ((optional))
1 Tbsp White Sesame Seeds ((optional))

Steps:

  • In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
  • Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and set let them soak until just tender. (Check the package instructions for the recommended timing, but reduce by one minute since noodles will continue to cook slightly more when added to the stir-fry.) When the noodles are tender, drain.
  • While noodles soak, toss chicken with some salt and pepper.
  • Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
  • Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off).
  • Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
  • Add chicken and noodles to the pan and toss everything to coat in sauce.
  • Remove from heat and add green onions and sesame seeds, if using. Serve immediately!

Nutrition Facts : ServingSize 1 serving, Calories 396 kcal, Carbohydrate 41 g, Protein 31 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 788 mg, Fiber 3 g, Sugar 8 g

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Category Main
  • Heat the vegetable oil in a pot or pan on medium-high heat, then add the green onions, garlic and bok choy. Cook for 3-4 minutes until the bok choy is tender.
  • Boil the ramen noodles just until they begin to come apart and are slightly soft, then drain and add the noodles and sauce to the pot, mixing everything together on medium heat for 2-3 minutes.


BEEF RAMEN NOODLES STIR FRY RAMEN NOODLE RECIPES ...
Beef Ramen Noodles Stir Fry Ramen Noodle Recipes, free sex galleries sierra noodle house ramen, cooking frozen beef tips just easy recipe, must try quick beef stir fry recipe
From sexiezpix.com


CRISPY AIR FRIED RAMEN NOODLES | COOK SNAP WIN
Place Ramen noodles in air fryer and spray with olive oil spray. Cook for 4 minutes. Flip over and cook the other side and spray again for another 4 minutes until crisp. STIR FRY: Meanwhile cook the stir fry topping. In wok, heat 1 tbsp of oil. Add garlic, onion and shallots and cook for a further 1 minute. Add marinated chicken for 4 minutes to brown. Then add carrot, broccoli and …
From cooksnapwin.com.au


RAMEN NOODLE STIR FRY | COOKING PROFESSIONALLY
Drain the excess fat. Step 4. Stir in the garlic and ginger until fragrant, about 1 minute. Step 5. Stir in the beef stock mixture, scraping any browned bits from the bottom of the skillet. Step 6. Stir in the ramen noodles until heated through and evenly coated in …
From cookingprofessionally.com


10 BEST RAMEN NOODLE VEGETABLE STIR FRY RECIPES | YUMMLY
Ramen Noodle Stir Fry (Cheap & Easy Dinners) Mrs. Scales' Recipes n' Things egg, minced garlic, ramen noodles, worcestershire, veggie, seasoning salt and 3 more Ramen Vegetable Stir Fry The Rustic Willow
From yummly.com


RAMEN NOODLE STIR FRY | RECIPE CART
One batch of 3 ingredient stir fry sauce 3-4 blocks of ramen noodles (flavor packets discarded) *see notes below 5 oz golden oak shitake mushrooms 8 oz sugar snap peas 1 green bell pepper, sliced 1 1/2 cups carrots, sliced into strips (around 3 - 4 medium carrots) 1 small bunch of green onions, diced 1/8 cup fresh ginger, finely diced or minced 1/4 cup fresh garlic, finely diced or …
From getrecipecart.com


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