Recipes Main Dishes Stir-Fry Chicken Chicken Stir-Fry with Ramen 5.0 (2) 2 Reviews 2 Photos Stir-fried ramen with chicken or your choice of meat. I use chopsticks to cook this with. Makes it super easy. Recipe by kitty81321 Published on April 9, 2012 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients 1 (3 ounce) package ramen noodles with seasoning packet 2 tablespoons sesame oil, divided 8 ounces skinless, boneless chicken breast, diced 2 tablespoons oyster sauce 2 tablespoons soy sauce, divided 1 ½ cups frozen mixed vegetables 2 teaspoons freshly grated ginger 2 teaspoons minced garlic, divided ½ teaspoon chili powder Directions Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry. Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes. Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl. Drain softened ramen noodles, reserving 2 tablespoons soaking water. Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes. Transfer to serving bowls and top with chicken and vegetable mixture. Cook's Notes: The trick is to keep the food moving, the ramen especially. This recipe is fully customizable. I use soy sauce-flavored ramen. I also replace 1 tablespoon of ramen water with 1 tablespoon of sake. It adds a phenomenal flavor. You can use fresh veggies for best results, but I use Walmart's(R) asparagus veggie medley. If you use fresh veggies I would blanch them for 4 minutes in boiling water, then run under cold water. For meat, I also use pork bits that you can get in 1 pound quantities from some grocers. Once you trim them you get about 8 ounces but the package is pretty cheap. You can also use boneless, skinless chicken thighs, diced. I haven't tried beef yet since I make this just for me and not my whole family. I Made It Print Nutrition Facts (per serving) 521 Calories 23g Fat 47g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 521 % Daily Value * Total Fat 23g 30% Saturated Fat 7g 35% Cholesterol 65mg 22% Sodium 1951mg 85% Total Carbohydrate 47g 17% Dietary Fiber 6g 23% Total Sugars 3g Protein 32g Vitamin C 14mg 71% Calcium 54mg 4% Iron 4mg 20% Potassium 522mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved