Ramen Noodle Stir Fry Side Dish Recipes

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RAMEN STIR-FRY

This ramen stir-fry is unique and flavorful. The whole gang will enjoy this hearty, colorful meal-in-one recipe. -Marlene McAllister, Portland, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Ramen Stir-Fry image

Steps:

  • In a large skillet, cook beef, carrots and onion over medium heat until beef is no longer pink and carrots are crisp-tender, 7-9 minutes, breaking up beef into crumbles; drain. , Add water, cabbage, mushrooms, green pepper, soy sauce and contents of seasoning packet from noodles. Break noodles into small pieces; add to pan. Cover and cook until liquid is absorbed and noodles are tender, 8-10 minutes.

Nutrition Facts : Calories 379 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 1202mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.

1 pound ground beef
1-1/2 cups sliced fresh carrots
3/4 cup sliced onion
1 cup water
1 cup shredded cabbage
1 cup sliced fresh mushrooms
1 cup chopped green pepper
3 tablespoons soy sauce
1 package (3 ounces) beef ramen noodles

RAMEN NOODLE STIR-FRY

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

Time 15m

Yield 2 servings.

Number Of Ingredients 11



Ramen Noodle Stir-Fry image

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, Fat 15g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 548mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

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 SIDE DISH

If you like stir-fried rice you'll love this recipe, as it is faster and easier. I serve it weekly as a side to grilled fish or chicken. Kids and adults both love it as you can control the ingredients and spice level. It is great to make on busy week nights for busy families with crazy schedules, and gets a few vegetables down the kids.

Provided by marinecopper

Categories     Asian

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Ramen Noodle Stir-Fry Side Dish image

Steps:

  • In large skillet on med high heat, saute vegetables in oil for 2 minutes. Turn to low and keep warm.
  • Bring water in a medium sauce pan to boil. Break noodle "squares" in half and add to boiling water. Boil for 3 minutes. Drain water, and add cooked noodles to skillet of vegetables.
  • Add pepper flakes, garlic, soy sauce, and flavor packets from Ramen noodle packages. Stir/toss with tongs. Serve immediately in a shallow bowl or platter, sprinkle with sesame seeds.

2 (3 ounce) packages ramen noodles (any flavor, use flavor packets separately)
1 cup assorted fresh vegetable (such as celery, onion, green onion, mushrooms, brocolli, bell peppers)
1/4 teaspoon chili pepper flakes (to taste)
1/2 teaspoon garlic, minced
2 tablespoons soy sauce
2 tablespoons oil
1 dash sesame seeds (optional)

RAMEN CHICKEN STIR FRY

A frozen pasta-vegetable blend and ramen noodles make Lois McAtee's specialty a cinch to toss together. "This ramen noodle recipe is a filling meal is so easy to fix that teenagers can make it themselves," she writes from Oceanside, California.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8



Ramen Chicken Stir Fry image

Steps:

  • In a large skillet or wok, stir-fry the chicken in oil. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender.

Nutrition Facts :

1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons vegetable oil
1-1/2 cups water
2 garlic cloves, minced
2 packages (3 ounces each) chicken ramen noodles
1 package (16 ounces) frozen stir-fry vegetable blend
1 sweet red pepper, julienned
2 tablespoons soy sauce

STIR-FRY RAMEN

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     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 51m

Yield 4

Number Of Ingredients 17



Stir-Fry Ramen image

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, Carbohydrate 55.3 g, Cholesterol 28.3 mg, Fat 15.3 g, Fiber 5.5 g, Protein 18.2 g, SaturatedFat 5.4 g, Sodium 867.5 mg, Sugar 15.7 g

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

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