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Ramen Noodle Stir-Fry

 Ramen Noodle Stir-Fry
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."
2 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Nutritional Facts: One serving (2 cups) equals 419 calories, 14 g fat (5 g saturated fat), 66 mg cholesterol, 590 mg sodium, 39 g carbohydrate, 3 g fiber,

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Ramen Noodle Stir-Fry (continued)

Nutritional Facts: 33 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.