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
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
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