SHRIMP STIR FRY WITH NOODLES RECIPES

Name: Ramen Noodle Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 1 package (3 ounces) ramen noodles; 1-1/2 cups hot water; 8 ounces boneless skinless chicken breasts, cut into 2-inch strips; 2 teaspoons canola oil, divided; 1 large green pepper, cubed; 2/3 cup chopped onion; 1 garlic clove, minced; 1/2 cup reduced-sodium chicken broth; 2 teaspoons reduced-sodium soy sauce; 1 teaspoon salt-free seasoning blend; 1 small tomato, cut into wedges

RAMEN NOODLE STIR-FRY RECIPE: HOW TO MAKE IT

Ramen Noodle Stir-Fry Recipe: How to Make It image

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

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 package (3 ounces) ramen noodles
1-1/2 cups hot water
8 ounces boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil, divided
1 large green pepper, cubed
2/3 cup chopped onion
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt-free seasoning blend
1 small tomato, cut into wedges

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, FatContent 15g fat (5g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 548mg sodium, CarbohydrateContent 38g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 30g protein. Diabetic Exchanges 3 lean meat

CONTEST-WINNING PEANUT CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT

Contest-Winning Peanut Chicken Stir-Fry Recipe: How to Make It image

Here’s a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. —Lisa Erickson, Ripon, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 teaspoons brown sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Sesame seeds, optional

Steps:

Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

Nutrition Facts : Calories 384 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 575mg sodium, CarbohydrateContent 45g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 starch

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Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles…
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