If you’re an observant reader, you may have noticed that I usually post on Tuesdays and Thursdays. For the next couple months, I’m changing my blogging schedule to Wednesday/Friday to accommodate recent changes in my real life schedule. And of course, there’ll be some Sunday Sweets thrown in there too!
When I left for college, my dad bought me a book called, “101 Things to Do With Ramen Noodles.” It didn’t prove very useful in my kitchen-less dorm, and by the time I got my own real kitchen, I got really interested in cooking and was so above ramen noodles. However, I recently remembered this dish that my mom used to make using those super cheap, quick-cooking noodles, and it just goes to show that even if you’re a fancypants cook, sometimes there’s a place for ramen noodles. Combined with tons of veggies and chicken, they make for a ridiculously easy, tasty, and healthy dish.
This stir fry comes together with just a few ingredients: green onions, prepackaged coleslaw, soy sauce, sesame oil, and of course, a couple packages of ramen noodles. For the coleslaw, I used a mix of cabbage and broccoli slaw. I also added mushrooms and garnished with some toasted sesame seeds, but that’s totally up to you. You can throw in as many veggies as you like—throw in some red bell pepper, water chestnuts, baby corn…anything, really. And the more veggies you add, the bulkier and more satisfying this dish becomes. The original recipe from Cooking Light served two, and the serving size was so huge that I actually cut it in half, so my version serves four. And you won’t still be hungry after chowing down on a bowl of this stuff, I promise.
Ramen Noodle Stir Fry
Adapted from Cooking Light
- 1 lb. boneless, skinless chicken breasts or tenderloins, cut in bite-sized pieces
- 1 teaspoon dark sesame oil, divided
- 1 cup (1-inch) sliced green onions
- 8 ounces sliced baby bella mushrooms, optional
- 3 cups prepackaged coleslaw
- 2 (2.8-ounce) packages chicken-flavor ramen noodle soup
- 1½ cups water
- 1 tablespoon low-sodium soy sauce
- Heat ½ teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and onions; stir-fry 1 minute. Remove chicken mixture from pan; keep warm. Heat ½ teaspoon oil until hot. Add mushrooms, if using, and stir fry for 5 to 7 minutes until browned. Add slaw; stir-fry 30 seconds. Remove mushroom and slaw mixture from pan; keep warm.
- Remove noodles from packages; reserve 1 seasoning packet for another use. Add the water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in chicken mixture, slaw, and soy sauce; cook until thoroughly heated.
Note: You can also make this same recipe with beef or vegetarian. For beef, simply substitute 8 ounces of ribeye steak, sliced thin, for the chicken; substitute beef flavor for the chicken-flavored ramen. For vegetarian, skip the meat and use veggie ramen. Throw in some tofu or extra veggies if you like.