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Quick Sesame Chicken Noodles

I love playing around with different ingredients and spices in my stir-fry recipes. As my children get older, I have more evenings when I need to whip up dinner quickly, and this dish with chicken strips and ramen noodles fits the bill deliciously. —Heather Chambers, Largo, Florida
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 tablespoon sesame oil
  • 1 package (22 ounces) frozen grilled chicken breast strips
  • 1 medium yellow summer squash, thinly sliced
  • 1 cup julienned carrots
  • 1/3 cup halved fresh snow peas
  • 3 garlic cloves, minced
  • 2 packages (3 ounces each) chicken ramen noodles, broken into small pieces
  • 1-1/3 cups water
  • 1/3 cup white wine or chicken broth
  • 3 tablespoons reduced-sodium teriyaki sauce
  • 4 green onions, sliced


  • In a large skillet, heat oil over medium-high heat; saute chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute.
  • Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally.
  • Remove from heat; stir in green onions. Serve immediately.

Test Kitchen Tips
  • The noodles soak up the sauce to become extra flavorful.
  • This recipe is perfect for using up leftovers. Try it with leftover pork or rotisserie chicken.
  • Nutrition Facts
    1-1/2 cups: 460 calories, 15g fat (5g saturated fat), 93mg cholesterol, 1626mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 45g protein.

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