RAMEN STIR FRY RECIPE RECIPES

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STIR-FRY RAMEN RECIPE | ALLRECIPES



Stir-Fry Ramen Recipe | Allrecipes image

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     Noodles

Total Time 51 minutes

Prep Time 35 minutes

Cook Time 16 minutes

Yield 4 servings

Number Of Ingredients 17

½ cup hoisin sauce
½ cup water
1 tablespoon cornstarch
1 teaspoon white sugar
½ teaspoon grated fresh ginger
¼ teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
4 cups water
2 (3 ounce) packages ramen noodles (without flavor packet)
2 teaspoons peanut oil
1 bunch asparagus, cut diagonally into 1-inch pieces
2 carrots, peeled and sliced diagonally
½ onion, sliced
3 cloves garlic, pressed
1 cup thinly sliced cooked chicken
2 cups sliced napa cabbage
1 cup sliced mushrooms

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, CarbohydrateContent 55.3 g, CholesterolContent 28.3 mg, FatContent 15.3 g, FiberContent 5.5 g, ProteinContent 18.2 g, SaturatedFatContent 5.4 g, SodiumContent 867.5 mg, SugarContent 15.7 g

CHICKEN RAMEN STIR-FRY RECIPE | KATIE LEE BIEGEL | FOOD ...



Chicken Ramen Stir-Fry Recipe | Katie Lee Biegel | Food ... image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 14

1/3 cup soy sauce
1 tablespoon grated ginger 
1 tablespoon honey 
1 tablespoon white wine vinegar 
2 cloves garlic, grated 
2 tablespoons canola oil
4 boneless, skinless chicken thighs, sliced 
2 carrots 
3 packages ramen noodles (seasoning packets discarded) 
1 cup sliced purple cabbage 
1 cup sliced yellow onion 
4 scallions, thinly sliced
Sriracha hot sauce, for serving
Lime wedges, for serving

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.

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