Topramenwithchicken Recipes

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RAMEN CHICKEN DINNER



Ramen Chicken Dinner image

I like to serve this microwaved meal with egg rolls and fortune cookies for a fun, Asian-themed "easy cooking night." -Judy Wilken, Ham Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 package (3 ounces) chicken ramen noodles
1-1/2 cups frozen California-blend vegetables, thawed
1/4 cup chopped celery
1/4 cup frozen peas, thawed
1/2 cup water
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
1 teaspoon sugar
1/4 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • Set aside seasoning packet from the noodles. In a 2-qt. microwave-safe dish, combine the noodles, frozen vegetables, celery, peas and water. Cover and microwave on high for 4-5 minutes or until noodles and vegetables are tender, stirring once. , Place chicken in another microwave-safe dish. Cover and microwave on high for 2-3 minutes or until chicken juices run clear. Stir chicken into noodle mixture. , Meanwhile, in a small bowl, combine the soy sauce, oil, contents of seasoning packet, sugar and pepper flakes. Pour over chicken mixture. Microwave, uncovered, on high 45 seconds longer or until heated through.

Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1502mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

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.

QUICK CHICKEN RAMEN NOODLE STIR FRY



Quick Chicken Ramen Noodle Stir Fry image

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

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1/3 cup chicken stock
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha, or more, to taste
1 tablespoon canola oil
1 pound boneless, skinless chicken thighs, diced
1 1/2 cups small broccoli florets
1 cup diced sweet onion
1 cup diced red bell pepper
1 cup sliced shiitake mushrooms
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds

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.

TOP RAMEN



Top Ramen image

A quick recipe to help get rid of all the unnecessary chemicals of normal top ramen, while keeping the flavor.

Provided by TT5150

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 10m

Yield 1

Number Of Ingredients 6

2 cups water
1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground ginger
salt and ground black pepper to taste

Steps:

  • Bring 2 cups water to a boil in a saucepan. Cook noodles in boiling water until tender, about 3 minutes. Stir garlic powder, onion powder, and ginger into the noodles and water; season with salt and black pepper.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 37.7 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 480.8 mg, Sugar 9 g

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

TOP RAMEN WITH CHICKEN



Top Ramen With Chicken image

This is how I make Top Ramen. For some reason, I like the texture of Top Ramen better than proper soba noodles.

Provided by Abi Fae

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breasts
2 tablespoons sesame oil
3 tablespoons shoyu
1 tablespoon rice vinegar
1 garlic clove, minced
2 teaspoons honey
2 (3 ounce) packages Top Ramen noodles
1/3 cup shoyu or 1/3 cup dark soy sauce
1/3 cup rice vinegar, unseasoned
2 teaspoons ground ginger
2 tablespoons honey
1 piece konbu, about 2 inches square
1 cup frozen broccoli or 1 cup mixed vegetables

Steps:

  • Cut the chicken into chunks, or thin slices, depending on how you like it to look. This is easiest if the chicken is still half frozen.
  • Heat a skillet slightly. Add the first set of oil, shoyu, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken. Cook over medium heat.
  • Brown chicken until it is very dark. I like mine just before it burns.
  • Once the meat starts to brown, let it cook for a while. Meanwhile, make the soup.
  • Add the second set of shoyu, vinegar, ginger, and honey to a sauce pan. Add enough water that noodles will just be covered. Heat water until the honey is mixed in completely.
  • This is when you want to adjust to taste. I find the soup is different every time. Partly because I don't measure, but partly because it depends on the honey.
  • Add the konbu (a type of seaweed) to the soup, if desired.
  • Add the frozen veggies.
  • Heat to a boil. Remove konbu.
  • Add noodles (but throw away the icky spice packet) and boil for three minutes. If the chicken isn't done, hold off on adding the noodles to the water. They'll get soggy otherwise.
  • Place noodles in two bowls with a small amount of broth. Add chicken on top. Garnish with chopped peanuts or pickled ginger.

Nutrition Facts : Calories 787.2, Fat 30.1, SaturatedFat 8.9, Cholesterol 68.4, Sodium 4837.9, Carbohydrate 89.7, Fiber 3.2, Sugar 25.2, Protein 41.9

SIMPLE HOMEMADE CHICKEN RAMEN



Simple Homemade Chicken Ramen image

Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour.

Provided by Laura Bolton - Fork Knife Swoon

Categories     Dinner

Time 1h

Number Of Ingredients 15

2 chicken breasts (boneless, skin-on)*
kosher salt and freshly-ground black pepper, to season
1 Tbsp unsalted butter
2 tsp sesame or vegetable oil
2 tsp fresh ginger, minced
1 Tbsp fresh garlic, minced
3 Tbsp low-sodium soy sauce
2 Tbsp mirin
4 cups rich chicken stock
1 oz dried shitake mushrooms (or 1/2 cup fresh)
1-2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 (3 oz) packs dried ramen noodles
optional: fresh jalapeño or chili slices, for serving

Steps:

  • Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
  • Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.
  • Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.
  • Heat the oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute.
  • Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
  • Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk).
  • Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
  • Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water.
  • Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño, and the soft boiled egg. Serve immediately. Enjoy!!

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE



Easy Ramen with Chicken and Teriyaki Sauce image

Easy, quick, all-in-one recipe that satisfies a craving for Japanese food!

Provided by grooms86

Time 25m

Yield 2

Number Of Ingredients 8

2 (3 ounce) packages ramen noodles (flavor packets discarded)
1 tablespoon butter
2 medium carrots, peeled and thinly sliced
1 medium zucchini, chopped
1 medium onion, chopped
2 cups cooked, shredded chicken breast meat
1 tablespoon teriyaki sauce, or more to taste
salt and ground black pepper to taste

Steps:

  • Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
  • Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
  • Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 17.3 g, Cholesterol 111.6 mg, Fat 12.2 g, Fiber 2.4 g, Protein 39.8 g, SaturatedFat 5.4 g, Sodium 773.4 mg, Sugar 5.3 g

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