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Ramen Chicken 'n' Vegetables Recipe

“I found this recipe years ago in a magazine and just had to try it that same night," recalls Buffy Sias of Whitehorse, Yukon Territory. "Now, it's become a family favorite, and even my toddler cleans her plate and asks for seconds!”

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Ramen Chicken 'n' Vegetables Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

2 cups water
2 packages (3 ounces each) chicken ramen noodles
2 cans (8-3/4 ounces each) whole baby corn, drained
1 small zucchini, sliced
1 cup fresh sugar snap peas
1 jar (6 ounces) sliced mushrooms, drained
2 tablespoons soy sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups cubed cooked chicken

Directions

In a large saucepan, bring water to a boil. Stir in ramen noodles with contents of seasoning packets. Add the vegetables, soy sauce and pepper flakes.
Reduce heat; cover and simmer for 3-4 minutes or until noodles and vegetables are tender, stirring occasionally. Stir in chicken; heat through. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 292 calories, 10 g fat (4 g saturated fat), 62 mg cholesterol, 1,177 mg sodium, 25 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Ramen Chicken 'n' Vegetables in Simple & Delicious March/April 2008, p41

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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(1-1) of 1 reviews

Reviewed on Jan. 16, 2009 by Deery

Bot, could you copy and paste recipe here. When I click on recipe they put up page to subscribe to Taste of Home Magazine. I subscribe to 2 others magazines so I don't want to click on Taste of Home. ~Deery~