This mildly flavored ramen noodle stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. I came up with this ramen noodle recipe when I wanted a quick-fix meal for myself. Sometimes I change the vegetables or substitute ground turkey for the chicken. —Dawn Boothe, Lynn Haven, Florida
Ramen Noodle Stir-Fry
Ramen Noodle Stir-Fry
Prep Time
5 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 1 package (3 ounces) ramen noodles
- 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 1-1/2 cups 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 1 teaspoon oil until crisp-tender. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through.
Nutrition Facts
2 cups: 410 calories, 15g fat (5g saturated fat), 63mg cholesterol, 548mg sodium, 38g carbohydrate (6g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
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