Stir Fry Style Ramen Food

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 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.

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 CHICKEN STIR FRY

Steps:

• In a large skillet or wok, stir-fry the chicken in oil. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender.

RAMEN STIR-FRY

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.

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.

EASY RAMEN STIR-FRY

Steps:

• Cook Ramen noodles according to package directions, drain and set aside.
• Heat up wok oil in a frying pan. Add onion, cabbage, and carrot strips.
• Once veggies are cooked to your discretion, add noodles and stir constantly.
• When noodles are heated, add in flavor packet, stir.
• Enjoy!

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.