RAMEN NOODLE STIR-FRY WITH CHICKEN AND VEGETABLES
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.
Provided by Dale
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 14.1 g, Fiber 6.4 g, Protein 31.9 g, SaturatedFat 5.8 g, Sodium 1117.8 mg, Sugar 9.2 g
RAMEN STIR-FRY
This ramen stir-fry is unique and flavorful. The whole gang will enjoy this hearty, colorful meal-in-one recipe. -Marlene McAllister, Portland, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef, carrots and onion over medium heat until beef is no longer pink and carrots are crisp-tender, 7-9 minutes, breaking up beef into crumbles; drain. , Add water, cabbage, mushrooms, green pepper, soy sauce and contents of seasoning packet from noodles. Break noodles into small pieces; add to pan. Cover and cook until liquid is absorbed and noodles are tender, 8-10 minutes.
Nutrition Facts : Calories 379 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 1202mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
RAMEN STIR FRY RECIPE
This quick and flavorful vegetable ramen stir fry is so delicious! Add your favorite meat to make it a meal!
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, in a large skillet set over medium-high heat, add the oil. When the oil is hot, add the mushrooms and cook for 2-3 minutes, then add the garlic, bell pepper, carrot and onion. Saute for 5 minutes.
- Place the noodles in the boiling water, cook for a few minutes, they do not need to be fully cooked. Drain and set aside.
- Add the cabbage, snow peas, green onions and saute for 2 minutes, then pour in the wine.
- In a small mixing bowl whisk together the soy sauce, oyster sauce, brown sugar, sesame and black pepper. Add the noodles. Pour the sauce into the skillet, toss together and cook for an additional minute or two. Serve hot, garnish with sesame seeds if desired.
Nutrition Facts : ServingSize 6 serving, Calories 251 kcal, Carbohydrate 30 g, Protein 6 g, Fat 13 g, SaturatedFat 8 g, Sodium 1185 mg, Fiber 4 g, Sugar 6 g
RAMEN NOODLE STIR-FRY
Bring the fabulous flavors of Asia to your dinner table with this hearty stir-fried dish that features beef, vegetables and noodle - ready in 25 minutes.
Provided by Pillsbury Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Drain. Add vegetables, water, soy sauce and 1 flavoring packet from soup mix; mix well. (Discard remaining seasoning packet or reserve for another use.) Bring to a boil. Break noodles in half crosswise; add to mixture in skillet. Return to a boil.
- Reduce heat; cover and simmer 5 minutes or until vegetables and noodles are tender, stirring occasionally to separate noodles.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 4 g
RAMEN STIR-FRY
It's skillet night and that means dinner's ready in minutes. Enjoy this beefy one with noodles and veggies too!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Remove fat from beef. Cut beef into thin strips. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
- In same skillet, heat water to boiling. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
- Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in contents of seasoning packet from soup mix, stir-fry sauce and beef. Cook 3 to 5 minutes, stirring frequently, until hot.
Nutrition Facts : Calories 260, Carbohydrate 19 g, Cholesterol 50 mg, Fiber 4 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1080 mg
RAMEN NOODLE STIR-FRY
This mildly flavored ramen noodle stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. I came up with this ramen noodle recipe when I wanted a quick-fix meal for myself. Sometimes I change the vegetables or substitute ground turkey for the chicken. -Dawn Boothe, Lynn Haven, Florida
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, place noodles in hot water for 2 minutes; drain and set aside. Discard seasoning package or save for another use. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. Stir-fry the green pepper, onion and garlic in remaining 1 teaspoon oil until crisp-tender. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through.
Nutrition Facts : Calories 410 calories, Fat 15g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 548mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
RAMEN VEGETABLE STEAK STIR-FRY
Make and share this Ramen Vegetable Steak Stir-Fry recipe from Food.com.
Provided by Graybert
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl, combine beef strips, garlic, one tablespoon sesame oil and ground red pepper: toss to coat.
- Set aside.
- Remove noodles from package: reserve the seasoning packet.
- Bring 2 cups of water to a boil in a large sauce pan.
- Break block of noodles into three pieces: add to water with frozen vegetables.
- Return to a boil.
- Reduce heat: simmer 2-3 minutes, or until vegetables are tender crisp, stirring occasionally.
- Drain well.
- Return vegetable mixture to saucepan.
- Stir in seasoning from packet: Cover to keep warm.
- Meanwhile, rub 1 tsp.
- of sesame oil in bottom and up the sides of a large skillet or: heat over medium-high heat until hot.
- Add seasoned beef strips: cook and stir 2-4 minutes or until beef is no longer pink.
- Add vegetable mixture, mushrooms and soy sauce to beef: cook and stir until thoroughly heated.
GARLIC BEEF AND VEGGIE RAMEN
Garlic Beef and Veggie Ramen is an easy 30-minute dinner recipe that is so much better than take-out!
Provided by Chelsea
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- OPTIONAL: marinade the meat. Toss together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step!
- While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate.
- Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch.
- Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
- Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate.
- In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar* (add to your taste preference, we like a lot of sugar in this dish), and red pepper flakes.
- Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
- In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
- While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
- Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.
Nutrition Facts : Calories 434 kcal, ServingSize 1 serving
BEEF RAMEN STIR FRY
This quick Beef Ramen Stir Fry is loaded with veggies and coated with a sweet and savory ginger stir fry sauce.
Provided by NeighborFood LLC
Categories 30 Minute Meal
Time 30m
Number Of Ingredients 16
Steps:
- Whisk together all the sauce ingredients and set aside. Start a large pot of water to boil.
- Heat the sesame oil in a large saute pan or wok over medium high heat. Add the vegetables and allow them to cook undisturbed for a minute or two. We really want to get some nice browning and sear on those veggies, so resist the urge to stir constantly!
- Toss and continue to cook the vegetables until softened, about 5-7 minutes. Meanwhile, add your ramen noodles to the pot of boiling water.
- Stir in the sauce and beef. Make a slurry with a teaspoon or cornstarch and 1 Tablespoon water. Stir in the slurry and adjust the heat so the sauce is at a slow simmer. Cook for 2-3 minutes or until the sauce is slightly thickened.
- When the noodles are done, drain them and add them to the pan with the sauce, stirring so the sauce coats all the noodles. Top with chopped green onions and toasted sesame seeds and serve!
STIR-FRY RAMEN
This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.
Provided by Shelley Lima
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 51m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
- Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
- Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
- Serve sauteed asparagus mixture over noodles.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 55.3 g, Cholesterol 28.3 mg, Fat 15.3 g, Fiber 5.5 g, Protein 18.2 g, SaturatedFat 5.4 g, Sodium 867.5 mg, Sugar 15.7 g
BEEF RAMEN STIR FRY
Make and share this Beef Ramen Stir Fry recipe from Food.com.
Provided by Queen of Everything
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large saucepan 2/3 full of water.
- Bring to a boil.
- When water boils, add ramen noodles and cook 3 minutes.
- Drain.
- Meanwhile, in a wok or large frying pan, heat oil on high heat.
- Add beef, vegetables, teriyaki sauce, garlic, ginger, and seasoning packets from ramen noodles.
- Stir fry until beef is cooked through.
- Add noodles and toss to combine.
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- Make the sauce: in a medium bowl, whisk together the soy sauce and cornstarch until combined and no lumps remain. Add in the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, cracked red pepper; whisk to incorporate everything. Set aside.
- Bring a medium pot of water to boil; cook ramen until just tender, 2-3 minutes. Drain and rinse under cold water to stop them from cooking longer. Drizzle with the 1 teaspoon sesame oil to prevent sticking.
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- Add the other tablespoon of olive oil to the skillet, along with the broccoli. Add 1/2 cup of water to the skillet and cover. Steam broccoli for 2 minutes. (Broccoli should be bright green and fork tender, but not mushy.)
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