Ramen Noodle Stir-Fry with Chicken and Vegetables

Ramen Noodle Stir-Fry with Chicken and Vegetables

8
Dale 9

"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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Ingredients

30 m servings 438 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1118 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring 1 1/2 cups water to a boil in a small saucepan. Add ramen noodles, reserving seasoning packet for later use. Cook noodles at a boil for 2 minutes; drain and set aside.
  2. Heat 1 teaspoon oil in a large skillet over medium heat. Cook and stir chicken in skillet until completely browned, about 5 minutes. Remove chicken from skillet with a slotted spoon to a bowl, reserving drippings in the skillet. Place a plate over the bowl to keep chicken warm.
  3. Increase heat under the skillet to high. Cook and stir broccoli, onion, and garlic in the skillet until slightly tender, 3 to 5 minutes. Mix drained noodles, reserved seasoning from the ramen noodle package, bean sprouts, water, water chestnuts, soy sauce, oyster sauce, and chile-garlic sauce into the broccoli mixture; cook and stir until hot, 3 to 5 minutes. Add tomato wedges; cook until tomatoes are warm, 2 to 3 minutes.

Reviews

8

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 t...

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...

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.