Best Ramen Noodle Stir Fry With Chicken And Vegetables Recipes

RAMEN NOODLE STIR-FRY

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.

15-MINUTE CHICKEN, VEGETABLE, AND RAMEN NOODLE STIR FRY

Steps:

• Cook noodles according to package directions, drain, and set aside. While noodles are cooking, move on to the next step.
• To a very large skillet or wok, add the oils, chicken, and cook over medium high-heat for about 4 minutes, or until chicken is nearly cooked through; flip intermittently to ensure even cooking.
• Add the broccoli, bell peppers, baby corn, bamboo shoots, cover, and allow vegetables to steam for about 3 to 4 minutes, or until just becoming crisp-tender.
• Add the noodles to the skillet, and add the soy sauce, rice vinegar, chili garlic sauce, ginger, and stir to combine to incorporate the noodles and vegetables. Cook for about 1 to 2 minutes.
• Evenly sprinkle with the green onions, optional sesame seeds, taste and decide if you need to add salt and pepper or more soy sauce, and serve immediately.

CHICKEN RAMEN STIR-FRY

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 CHICKEN STIR FRY

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.

CHICKEN STIR-FRY WITH RAMEN

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.