Rating: 5 stars
18 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
16 mins
total:
51 mins
prep:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Sauce:
Stir-Fry:

Directions

Instructions Checklist
  • Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.

    Advertisement
  • 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.

Cook's Note:

Leftover rotisserie chicken works great in this recipe.

Nutrition Facts

423 calories; protein 18.2g; carbohydrates 55.3g; fat 15.3g; cholesterol 28.3mg; sodium 867.5mg. Full Nutrition
Advertisement