THE BEST CHICKEN RAMEN NOODLES [OF ALL TIME]
Fix easy,quick and delicious dinner with this under 30 mins Chicken Ramen Noodles recipe,that you will love. Ramen noodles are everyone favorite plus when you add chicken,veggies and amazing homemade ramen seasoning sauce then this chicken ramen becomes restaurant style food.The chicken ramen recipe is best as it can be prepared in no time plus add veggies of your choice makes this homemade chicken ramen stir fry recipe the best!
Provided by Savory Bites Recipes
Categories sides,pasta,noodles,
Time 30m
Yield 3 Servings
Number Of Ingredients 25
Steps:
- Boil a pot of water and cook the ramen noodle or any instant noodle or even udon noodles,for 1 to 2 mins,as they overcook very soon (and if they overook,you wont like the final noodle dish),drain the noodles under cold tap water.To avoid the noodles sticking to each other add a teaspoon of oil and toss well.
- In a bowl add the chicken pieces with salt,black pepper powder,cornstarch and soy sauce. Mix well to marinate the chicken.
- Chop and keep aside the veggies required or you want to use in the recipe.
- In a wok/pan,add oil,when its hot,add minced ginger,garlic and saute.Further add the veggies one by one,and saute further till the veggies are slightly soft.
- Move the veggies to one side of the pan and add the chicken pieces into the pan.(If there is lot of leftover marinade in your pan then do not add that to the pan just discard it).Saute the chicken till the chicken is cooked thoroughly.
- Next in a mixing bowl add the ingredients for the sauce and mix well.
- Add the stir fry sauce mix to the wok/pan and mix well.
- Saute everything well and finally add the ramen and keep tossing to mix well.
- Serve immediately.
Nutrition Facts :
CHICKEN AND RAMEN NOODLES
Make and share this Chicken and Ramen Noodles recipe from Food.com.
Provided by Lori Mama
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, combine first 4 ingredients.
- Set aside.
- In large resealable bag, place bread crumbs and 2 of the Ramen seasoning packets.
- Combine.
- Add chicken, one piece at a time and shake until coated.
- In skillet on medium high heat, heat oil and cook chicken until done.
- Set aside and keep warm.
- Cook noodles
- Add sauce to pan; cook and stir until heated through.
- Drain noodles and add with sprouts/green onions to pan.
- Toss to coat.
- Serve with chicken.
Nutrition Facts : Calories 1195.4, Fat 46.9, SaturatedFat 14.8, Cholesterol 75.5, Sodium 2961.6, Carbohydrate 146, Fiber 8.6, Sugar 36.6, Protein 54.2
CHICKEN RAMEN NOODLE DUMP DINNER
Low maintenance and packed with flavor, this creamy casserole transforms dorm-friendly ramen noodles into a satisfying casserole for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
- Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.
ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
Provided by -Tulip-
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing and set aside.
- Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
- Once noodles have begun to slightly brown, add slivered almonds.
- If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
- Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
- Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
- Add the ramen/almond mixture and stir well.
- Add dressing and stir to coat.
- I generally prepare the dressing right before serving.
- If it sits in the refrigerator too long, it gets very thick and won't remix well.
- Also, this amount of dressing is just the right amount to give the salad a good coating.
- If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
- If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.
CHICKEN RAMEN BOWL
The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.
Provided by Tonja Engen
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
- While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
- Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
- Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g
CHEAT'S CHICKEN RAMEN
This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too
Provided by Chelsie Collins
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
- Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.
- Serve in deep bowls topped with coriander leaves and the remaining chilli slices.
Nutrition Facts : Calories 255 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.4 milligram of sodium
RAMEN NOODLES AND CHICKEN BOWL
Discover why ramen noodles aren't just a college student staple. This Ramen Noodles and Chicken Bowl adds veggies and chicken for a grown-up variation.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Bring water to boil in large skillet. Break apart Noodles. Add to boiling water along with the broccoli and carrots; stir. Cook 1 min.
- Add Seasoning Packet; stir until dissolved. Stir in chicken. Return to boil, stirring occasionally. Remove from heat.
- Stir in nuts.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
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