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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
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.
* 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
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.
What's cooking in Ellington? This creamy, satisfying linguine.
Turn leftover chicken into delicious cashew chicken.