Stir Fried Ramen Noodles Food

CHICKEN RAMEN STIR FRY

Steps:

• Cook the ramen: According to package instructions, reserve 1 cup of water from the pot.
• Combine the sauce: In a small bowl combine the soy sauce, oyster sauce, sriracha, honey, and sesame oil. Whisk well.
• Cook the chicken: Melt the butter in a large skillet over medium heat before adding the sliced chicken. Season with pepper and cook till browned, flip over and season again with pepper before allowing to cook through.
• Add the veggies: Add the sliced bell pepper and cook for 2-3 minutes before adding the garlic and cooking till aromatic. Stir in the shredded cabbage and allow to cook till it has wilted and browned, typically an additional 2 minutes.
• Finish the stir fry: Add in the ramen noodles, the prepared sauce, you can pour in some of the reserved water to ensure the sauce combines well. Add the green onion and cook for an additional minute before topping with sesame seeds and serving hot.

CHICKEN RAMEN STIR-FRY

Steps:

• In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.
• In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
• Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.
• Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.

RAMEN NOODLE STIR FRY

Steps:

• To a large nonstick skillet or jumbo cooker, add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic
• Add 2 tablespoons of sesame oil
• Cook the vegetables over medium high heat for around 20 - 25 minutes, until vegetables are cooked but not mushy. Add more sesame oil if necessary to avoid sticking (I added an additional tablespoon half way through cooking)
• Boil the water for your ramen noodles
• In the last five minutes, add in the sugar snap peas
• Once sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow package instructions to cook, most only take 2 - 4 minutes
• Make a batch of the stir fry sauce and have it ready to use
• Once ramen noodles noodles are cooked, drain them and add to the vegetables in the skillet
• Pour on the stir fry sauce and cook 1 - 3 minutes, until everything is coated in sauce
• Serve and enjoy!

RAMEN STIR FRY RECIPE

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.

RAMEN NOODLE STIR-FRY WITH CHICKEN AND VEGETABLES

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.

RAMEN NOODLE STIR-FRY

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.

PORK & RAMEN STIR-FRY

Steps:

• In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan., In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through., Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.

STIR-FRY RAMEN

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.

RAMEN NOODLE STIR-FRY

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.

QUICK RAMEN NOODLE STIR FRY - PAGE 3 OF 14 RECIPE - DAMN DELICIOUS

Steps:

• In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
• In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.
• Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in garlic and ginger until fragrant, about 1 minute.
• Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
• Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

RAMEN STIR FRY

Steps:

• Put a pot of water on to boil for the noodles. Meanwhile, chop all your veggies and combine the ingredients for the stir fry sauce.
• When the water is boiling, add the noodles and boil just until the noodles separate but are still chewy - just a minute or so. It's important to undercook the noodles as they will continue cooking in the sauce. Drain and rinse with cold water to stop the cooking processes. Set aside.
• Heat the oil in a wok or large pan over medium-high heat. Add the ginger, garlic, and white and light green parts of the green onions. Fry, stirring constantly, for 10-15 seconds or until soft and fragrant but not browning.
• Add the carrots and broccoli. Stir fry until beginning to soften. Add the red pepper and zucchini and continue stir frying until all the veggies are crisp-tender.
• Add the noodles to the pan and pour in the sauce. Simmer, stirring, until the sauce is thick and covers the noodles and veggies. Stir in the green tops of the green onions and serve.

PORK STIR-FRY WITH RAMEN NOODLES

Steps:

• Discard 1 packet of flavoring from the soup, Bring pot of water to boil, Add noodles and vegetables. Boil until noodles are cooked through, 2 minutes; then drain.
• Sauce: whisk together orange juice, 1 cup water, teriyaki sauce, cornstarch and 2 flavor packets from ramen.
• In a large non-stick skillet, heat oil over medium-high heat Stir in pork, ginger and garlic; cook, stirring occasionally, until mixture is cooked through, 4-5 minutes.
• Bring sauce to a boil over medium-high heat. Cook, stirring until thickened, 2-3 minutes. Add Pork; heat, 1 minute. Add noodle mixture and scallions; toss to combine.

20-MINUTE CHICKEN RAMEN STIR-FRY

Steps:

• In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
• Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and set let them soak until just tender. (Check the package instructions for the recommended timing, but reduce by one minute since noodles will continue to cook slightly more when added to the stir-fry.) When the noodles are tender, drain.
• While noodles soak, toss chicken with some salt and pepper.
• Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
• Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off).
• Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
• Add chicken and noodles to the pan and toss everything to coat in sauce.
• Remove from heat and add green onions and sesame seeds, if using. Serve immediately!

STIR-FRIED RAMEN NOODLES

Steps:

• Brown meat over medium high heat,in a large skillet; drain.
• Add vegetables, water, soy sauce and the flavoring packet from the ramen noodles.
• Mix well and bring to a boil.
• Break noodles in half crosswise and add to vegetables.
• Reduce heat; cover and simmer for 8 minutes or till vegetables and noodles are tender.
• Stirring occasionally to separate noodles.