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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."
This recipe is:
Quick
Nutritional 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.
Originally published as Chicken Noodle Stir-Fry in Quick Cooking July/August 1998, p14
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Dec. 18, 2011 by lillybow
I used frozen stir fry vegetables to save time, and cabbage. Used less teriyaki sauce too because of dietary restrictions but the recipe still turned out delicious. I will definitely make it again.
Reviewed on Feb. 06, 2011 by Nadesa
Have made this several times. Used bottled stir fry sauce instead of soy sauce. Worked very well. Also worked well as lunch box leftovers.
Reviewed on Dec. 03, 2010 by emptynester2
I prepared this for dinner tonight. My husband and I both liked it. I left out the bean sprouts but fixed the receipe as directed. I will fix this stir fry again and again.
Reviewed on Jun. 02, 2010 by angelasandoval
So easy a 13 year old can do it! My son made this as his first attempt at cooking...it was easy and delicious! Used Kikkoman teriyaki sauce.
Reviewed on Jan. 03, 2010 by kluesner5
This is a wonderful recipe that my family loved. I've also made this for friends that raved about it.
Reviewed on May. 29, 2009 by laverne1963
Reviewed on May. 28, 2009 by cherylh
Cooked this tonight and it was very good. I loved all of the fresh veges!!
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