Chicken Veggie Stir Fry with Ramen Noodles
Chicken Veggie Stir Fry with Ramen Noodles covers all the bases by incorporating all those beautifully healthy vegetables.
If Chinese is one of your favorite cuisines, you are going to love Chicken Veggie Stir Fry with Ramen Noodles. We really enjoy the Chinese buffets around here. But why wait to get your Chinese fix when you can make your own.
I had previously been using a packaged product for my stir fry sauce, and that is a pretty good product. But I believe I really like my sauce recipe better because it tastes fresher–less processed. Honestly, most of your processing time on this recipe is cutting up the veggies. And I am okay with that because with that step you get the freshest vegetables possible. You can make this dish at any time of the year, but it would be really good with produce out of the garden. And what could be fresher? You could buy a packaged veggie stir fry mix in the frozen food section of the supermarket, but I do not recommend this.
I like to serve Chicken Veggie Stir Fry with Ramen Noodles with a crusty piece of bread or an egg roll. What do you like to serve alongside stir fry? As a final course, why not serve my Dreamy Lemony Cream Horns? You will be glad you did.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Chicken Veggie Stir Fry with Ramen Noodles:
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If Chinese is one of your favorite cuisines, you are going to love Chicken Veggie Stir Fry with Ramen Noodles. Most of your time will be spent preparing the vegetables which is not included in the time given.
- 1/4 cup olive oil
- 5 cups chopped veggies such as broccoli, celery, onion, green onion, mushrooms, carrots, peppers
- 2 cups shredded cooked chicken
- 14 ounces canned Fancy Mixed Chinese Vegetables (drained)
- 2 3-ounce packages chicken flavored ramen noodles
- 1/3 cup soy sauce
- 1/4 cup sweet & sour sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon minced garlic in oil
- 1 tablespoon flour
- 1 tablespoon water
In a medium pot, prepare the ramen noodles according to package directions, but save the seasoning packets for later use.
In a large stir-fry skillet, heat the olive oil over medium-high heat for a minute of two.
Add all of the cut-up vegetables and cook, stirring often, for about 5-10 minutes or until desired doneness (I like mine tender/crisp).
Add the chicken and Fancy Mixed Chinese Vegetables.
While the vegetables are cooking, prepare the sauce by whisking together until smooth the soy sauce, sweet & sour sauce, brown sugar, garlic, flour, water and seasoning packets from the ramen noodles.
Add to the vegetables and cook and stir until thickened.
Plate the noodles to a serving platter, cutting up into smaller portions.
Top off the noodles with the vegetables.