SHRIMP AND RAMEN NOODLE STIR-FRY
Make and share this Shrimp and Ramen Noodle Stir-Fry recipe from Food.com.
Provided by AZPARZYCH
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
- In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles.
- Return noodles to pan and toss with toasted sesame oil.
- Snip through noodles several times with kitchen scissors. Set aside.
- Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat.
- Add sweet pepper strips; cook and stir for 2 minutes.
- Add pea pods and bok choy; cook and stir for 2 minutes.
- Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
- To serve, place noodles on serving plates.
- Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.
SHRIMP AND NOODLE STIR FRY
Steps:
- Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.
- Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.
- Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.
- Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.
- Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.
- Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jícama, and salt to taste.
- Serve stir-fry sprinkled with cilantro leaves.
SIRLOIN STIR-FRY WITH RAMEN NOODLES
I created this recipe when I was craving good Chinese food. The leftovers taste just as yummy when reheated the next day. -Annette Hemsath, Sutherlin, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Set aside seasoning packets from noodles. Cook noodles according to package directions., Meanwhile, in a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink. Add soy sauce; cook until liquid has evaporated, 3-4 minutes. Remove beef and keep warm., Add the corn, broccoli, red pepper, carrots, onions and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry until vegetables are crisp-tender, 5-7 minutes., Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles. Add beef and noodles to pan; heat through. Garnish with peanuts.
Nutrition Facts : Calories 593 calories, Fat 28g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 2022mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 8g fiber), Protein 38g protein.
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
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
EASY RAMEN STIR-FRY
Make and share this Easy Ramen Stir-Fry recipe from Food.com.
Provided by Stormy Palmer
Categories Lunch/Snacks
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Cook Ramen noodles according to package directions, drain and set aside.
- Heat up wok oil in a frying pan. Add onion, cabbage, and carrot strips.
- Once veggies are cooked to your discretion, add noodles and stir constantly.
- When noodles are heated, add in flavor packet, stir.
- Enjoy!
RAMEN STIR-FRY
Make and share this Ramen Stir-Fry recipe from Food.com.
Provided by MeliBug
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Following directions on package, cook the noodles and drain, reserving 1/2 cup cooking liquid.
- Meanwhile, prepare stir fry: In a wok or large skillet set over moderately high heat, warm the oil until it is hot, add the gingerroot and garlic and stir-fry 30 seconds. Add onion, carrots, and celery, and stir-fry 2 minutes. Add mushrooms and stir-fry 3 minutes more. Add chicken and broccoli and stir-fry until chicken is no longer pink.
- Add seasonings from the ramen packages along with the Szechuan sauce and stir-fry 1 minute. Add the reserved 1/2 cup cooking liquid and let simmer, stirring occasionally until chicken is thoroughly cooked. Add the noodles to the pan and cook, stirring just until heated through. Season with the chili paste and cilantro.
Nutrition Facts : Calories 332.7, Fat 14.7, SaturatedFat 4.3, Cholesterol 18.9, Sodium 958.4, Carbohydrate 38.2, Fiber 4.1, Sugar 4.8, Protein 13.6
SHRIMP AND BOK CHOY WITH NOODLES
Another recipe I copied while waiting in the doctor's office. Here's hoping it's as tasty as it sounds!
Provided by marisk
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the broth, soy sauce, mirin and cornstarch slurry.
- Heat a nonstick wok untl very hot (3 minutes).
- Add canola oil, ginger, garlic and red pepper. Stir fry until fragrant (20 seconds).
- Add onion and mushroom. Stir fry until lightly browned (3 minutes).
- Add bok choy and cook until the leaves are wilted and stems are crisp-tender (2 minutes).
- Add shrimp and stir-fry until pink and curled (nearly cooked through) (3 minutes).
- Stir the sauce, then stir it into the wok. Cook until slightly thickened (2 minutes).
- Transfer the shrimp and bok choy mix into a medium serving bowl and garnish with the crispy noodles.
Nutrition Facts : Calories 230, Fat 9.7, SaturatedFat 1.2, Cholesterol 143.2, Sodium 1187, Carbohydrate 16.4, Fiber 3.7, Sugar 5.1, Protein 21.1
SHERRY'S SHRIMP & RAMEN STIR-FRY
Steps:
- Cook noodles as directed, reserving 1 flavor packet. Drain.
- In small bowl, mix orange juice, ketchup, salad dressing, and flavor packet until smooth.
- Heat 1 Tbsp. oil in large skillet or wok over medium-high heat. Add shrimp and cook until pink. Add veggies, cook, stirring until crisp and heated through. Stir in sauce mix and noodles, cook, stirring until sauce thickens.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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SHRIMP RAMEN STIR FRY - COOKING FOR KEEPS
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- Heat a large skillet to a medium-high heat. Once the skillet is hot, add 2 teaspoons of sesame oil. Add in the snap peas, mushrooms, onions and salt. Saute, stirring often until peas are bright green and mushrooms and onions are softened, about 4-5 minutes. Add in garlic and ginger, cook another 1-2 minutes. Remove the veggies from the pan and set aside.
- Season the shrimp with salt and pepepr on both sides. Add the remaining 2 teaspoons of sesame oil to the pan. Add the shrimp. Cook the shrimp until bright pink and curled into the letter C. It should take about 3 minutes. Remove from pan, set aside.
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- Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference. Any size works here; simply adjust cook time to compliement shrimp size.
- Prep veggies. I always suggest slicing carrots and bell peppers thin for faster cooking, and also chopping broccoli into small bites. Snow peas can be kept whole or cut in half.
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- Whisk together broth, orange juice, soy sauce, cornstarch, and sugar in a medium bowl; set aside.
- Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add garlic and stir-fry, about 2 minutes more. Transfer shrimp and garlic to a plate.
- Add vegetables and to pan and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Add the prepared ramen noodles to pan. Stir well and bring mixture to a simmer. Return the cooked shrimp and garlic to pan; toss to coat. Serve.
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