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Chicken Noodle Stir-Fry Recipe

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Darlene Markel of Sublimity, Oregon relies on Ramen noodles to stretch this appealing stir-fry. "You can use whatever vegetables you happen to have on hand," she suggests. "The dish is different every time I make it."

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (3 ounces) chicken-flavored Ramen noodles
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 cup sliced celery
1 cup coarsely chopped cabbage
2 medium carrots, thinly sliced
1 medium onion, thinly sliced
1/2 cup canned bean sprouts
1/2 cup teriyaki or soy sauce

Directions

Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender.
Drain noodles; add to the pan with contents of seasoning packet and the teriyaki sauce. Stir well. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 325 calories, 10 g fat (3 g saturated fat), 63 mg cholesterol, 1,728 mg sodium, 30 g carbohydrate, 5 g fiber, 29 g protein.

Chicken Noodle Stir-Fry published in Quick Cooking July/August 1998, p14

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