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Ramen Chicken ‘n’ Vegetables

“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!”
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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.
Nutrition Facts
1-1/2 cups: 292 calories, 10g fat (4g saturated fat), 62mg cholesterol, 1177mg sodium, 25g carbohydrate (3g sugars, 4g fiber), 26g protein.

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