Ramen Noodle Stir-Fry
Forget going out to eat or ordering takeout every time you crave Japanese food. Try making Ramen Noodle Stir-Fry at home. This recipe makes 2 servings with 417 calories, 32g of protein, and 14g of fat each. For $1.9 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 115 people were impressed by this recipe. If you have tomato, low sodium soy sauce, green bell pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 15 minutes. Many people really liked this main course. It is a good option if you're following a dairy free diet. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is super. Users who liked this recipe also liked Ramen Noodle Stir Fry, Ramen Noodle Stir Fry, and Yatsobi (Beef, Cabbage and Ramen Noodle Stir-Fry).
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
2 teaspoons canola oil, divided
1 garlic clove, minced
1 large green pepper, cubed
1/2 cup reduced-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
2/3 cup chopped onion
1 package (3 ounces) ramen noodles
1 teaspoon salt-free seasoning blend
8 ounces boneless skinless chicken breasts, cut into 2-inch strips
1 small tomato, cut into wedges
1-1/2 cups hot water
Equipment:
frying pan
bowl
Cooking instruction summary:
Directions 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 oil until crisp-tender. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through. Yield: 2 servings. Originally published as Ramen Noodle Stir-Fry in Light & TastyApril/May 2004, p5 Nutritional Facts One serving (2 cups) equals 419 calories, 14 g fat (5 g saturated fat), 66 mg cholesterol, 590 mg sodium, 39 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. Remove and keep warm. Stir-fry the green pepper, onion and garlic in remaining oil until crisp-tender.
3. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently.
4. Add tomato; heat through.
Nutrition Information:
covered percent of daily need
