When I think Ramen I think college days. The days when your budget was cut slim and extra time to make dinner didn’t exist. My fiancé on the other hand is all about Ramen. He eats it for a second lunch or a snack whenever it’s in the pantry. Ramen itself is not a meal if you ask me. Noodles and seasoning with enough sodium to last you for the week doesn’t quite hit all the good for you check marks. In the thought of making a more appeasing meal my fiancé would love I decided to spice the Ramen up and make it into a stir fry. I do have to say it was delicious and extremely easy for a weeknight meal. I hope you enjoy just as much as we did.
- If you want to make the stir fry a bit spicier add in some jalapeno.
- To cut some of the sodium out, only use one of the Ramen seasoning packets instead of all 3.
- Eliminate chicken to make the stir fry a vegetarian option.
- Additional veggie add ins: snap peas, edamame and/or asparagus.
- 2-3 Large chicken breasts (cubed)
- 3 Packets chicken flavored Ramen
- 10-15 Mushrooms (halved)
- 2 Red peppers (sliced)
- 10 Green onions (diced)
- 4 Cups fresh broccoli
- 1 Tbsp sesame oil
- 1 Tsp red pepper flakes
- Place cubed chicken in a pan with the sesame oil and red pepper flakes. Cook with medium heat until chicken is done and there is no “pink” in the center of the chicken pieces. Set aside.
- Boil the 3 packets of Ramen noodles WITHOUT the seasoning.
- While the Ramen noodles are cooking saute the mushrooms, red peppers, broccoli and Ramen seasoning with the cooked chicken.
- Add the Ramen noodles to the chicken/veggie mixture. Combine.
- Stir in green onions.
- Serve and enjoy!