Ramen Noodle Stir-Fry Recipe

4.5 2 3
Ramen Noodle Stir-Fry Recipe
Ramen Noodle Stir-Fry Recipe photo by Taste of Home
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Ramen Noodle Stir-Fry Recipe

Read Reviews
4.5 2 3
Publisher Photo
This mildly flavored stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. "I came up with this recipe when I wanted a quick-fix meal for myself," shares Dawn Boothe of Lynn Haven, Florida. "Sometimes I change the vegetables or substitute ground turkey for the chicken."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 package (3 ounces) ramen noodles
  • 1-1/2 cups hot water
  • 8 ounces boneless skinless chicken breasts, cut into 2-inch strips
  • 2 teaspoons canola oil, divided
  • 1 large green pepper, cubed
  • 2/3 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon salt-free seasoning blend
  • 1 small tomato, cut into wedges

Directions

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 oil until crisp-tender. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through. Yield: 2 servings.
Originally published as Ramen Noodle Stir-Fry in Light & Tasty April/May 2004, p5

Nutritional Facts

2 cups: 419 calories, 14g fat (5g saturated fat), 66mg cholesterol, 590mg sodium, 39g carbohydrate (0 sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch, 1 fat.

  • 1 package (3 ounces) ramen noodles
  • 1-1/2 cups hot water
  • 8 ounces boneless skinless chicken breasts, cut into 2-inch strips
  • 2 teaspoons canola oil, divided
  • 1 large green pepper, cubed
  • 2/3 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon salt-free seasoning blend
  • 1 small tomato, cut into wedges
  1. 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 oil until crisp-tender. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through. Yield: 2 servings.
Originally published as Ramen Noodle Stir-Fry in Light & Tasty April/May 2004, p5

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MY REVIEW
shecooksalot User ID: 5888460 78365
Reviewed Dec. 16, 2013

"Nice, tasty, quick meal for my husband and I. I like the idea about using the seasoning packet instead of broth and will try that next time."

MY REVIEW
Kelli F. User ID: 1506371 138690
Reviewed May. 31, 2008

"This is a really quick and easy meal. I just used the seasoning package with 1/2 cup of water instead of the chicken broth."

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