Recipe by Dale
"Stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. This version has more veggies and flavor. As is the case for any stir-frying recipe, have all of the ingredients prepped; have all of the veggies and meats cut up and ready to be added in the order called for in the recipe. Same goes for the liquids and the seasonings; have them already measured and set aside and ready to go. Always stir-fry over high heat so to keep everything crisp, tender, and not mushy."
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1 1/2 cups
1 (3 ounce) package
Oriental-flavor ramen noodle soup mix
vegetable oil, divided
skinless, boneless chicken breast halves, cut into 2-inch strips
sliced onion wedges
fresh bean sprouts
sliced water chestnuts
chile-garlic sauce (such as Sriracha®), or to taste
roma tomato, cut into wedges
Ramen Noodle Stir Fry with Chicken & Vegetables Haiku: "Wow, this was awesome! Only changed two tiny things, but did rest the same." I didn't have quite 2 cups of broccoli, so I used asparagus to make up the difference. Didn't put the single wedged roma tomato in at the end b/c I thought it would just get lost in the all the other stuff (plus, I don't think tomatoes really jive w/ stir-fry flavors.) I'm not a fan of ramen on its own (well, since college days that is) simply b/c the flavor packet is just soooo SO strong, but it mellowed out when mixed w/ all these great veggies and chicken! And wow, it all came together wonderfully -- we absolutely loved this dinner! Next time I'm going to add some red bell pepper for a little more color, or try swapping chicken for shrimp or maybe try to a different flavor of ramen - seems like it'd be a fun recipe to tool around w/!
Considering I'm a college student and buy lots of ramen, this is one of my go-to recipes.
Loved this recipe, i thickened the sauce up with a little flour. I will make this again!I kept the raman noodles on the side.
Haven't tried it yet, but looks and smells delicious.
Idiot proof and tasty. Avoid the no stick pan though as the high heat will just kill the surface. Thank goodness I have a properly seasoned cast iron fry pan.
Great recipe for the entire family. My girls (9 and 14) ate it up. Although the bean sprouts were new to them they enjoyed the dish. I prepared it as directed here.
This was a delicious starting point. I made 2 packs of beef raman and used beef strips instead of chicken. Added a little more oyster sauce and sriracha sauce. Added ginger. It was delicious and definitely will make again.
4 stars due to how quick and easy this is to make. One of my kids really liked it, and I liked it as well. It's a quick, nutritious, flavorful meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Ramen Noodle Stir-Fry with Chicken and Vegetables
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 127
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