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Ramen Noodle Stir-Fry with Chicken and Vegetables

Ramen Noodle Stir-Fry with Chicken and Vegetables

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Dale

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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Nutrition

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  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1118 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

laryssam01
6

laryssam01

1/7/2014

Considering I'm a college student and buy lots of ramen, this is one of my go-to recipes.

Rock_lobster
3

Rock_lobster

9/7/2014

Ramen Noodle Stir Fry with Chicken & Vegetables Haiku: "Wow, this was awesome! Only changed two tiny things, but did rest the same." I didn't have quite 2 cups of broccoli, so I used asparagus to make up the difference. Didn't put the single wedged roma tomato in at the end b/c I thought it would just get lost in the all the other stuff (plus, I don't think tomatoes really jive w/ stir-fry flavors.) I'm not a fan of ramen on its own (well, since college days that is) simply b/c the flavor packet is just soooo SO strong, but it mellowed out when mixed w/ all these great veggies and chicken! And wow, it all came together wonderfully -- we absolutely loved this dinner! Next time I'm going to add some red bell pepper for a little more color, or try swapping chicken for shrimp or maybe try to a different flavor of ramen - seems like it'd be a fun recipe to tool around w/!

jenninca64
3

jenninca64

4/3/2014

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.

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