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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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings


  • 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


  • 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.
Nutrition Facts
2 cups: 419 calories, 14g fat (5g saturated fat), 66mg cholesterol, 590mg sodium, 39g carbohydrate (0 sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch, 1 fat.
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Average Rating:
  • shecooksalot
    Dec 16, 2013

    Nice, tasty, quick meal for my husband and I. I like the idea about using the seasoning packet instead of broth and will try that next time.

  • staddeo
    Aug 6, 2012

    No comment left

  • Kelli F.
    May 31, 2008

    This is a really quick and easy meal. I just used the seasoning package with 1/2 cup of water instead of the chicken broth.