Make a fresh and tasty family meal out of classic college packs of ramen! In this delicious Asian recipe, ramen noodles take the place of rice. Quick and simple, this meal tastes like takeout, but you don’t have to wait for the deliveryman. Total cost for this budget-friendly dish? Less than $2 per serving. What a deal!
College Kitchen Must-Have’s
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- 1-cup liquid measuring cup
- 6-pc tool set
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- can opener
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Chicken Fried Ramen Skillet
Get the taste of Chinese takeout in this fresh and tasty stir fry recipe. Ramen noodles replace rice to make this an easy weeknight meal.
- 3 packages (3 oz each) ramen noodles (any flavor)
- 3 tablespoons olive oil
- 2 boneless skinless chicken breasts, cubed
- 2 cloves garlic, chopped
- 1 piece (1 inch) gingerroot, peeled, grated
- Salt and pepper to taste
- 1-1/2 cups small fresh broccoli florets
- 1-1/2 cups sliced fresh baby bella mushrooms
- 1 red bell pepper, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2/3 cup diced green onions
- 2/3 cup chopped fresh cilantro
Discard seasoning packets from noodles or save for another use. Cook noodles as directed on package in an 11-inch Good Cook Stir Fry pan [LINK: http://www.amazon.com/Good-Cook-Classic-Inch-Stir/dp/B001CCY7XG/ref=sr_1_2?ie=UTF8&qid=1438276817&sr=8-2&keywords=Good+Cook+wok ]. Drain. In a large bowl, toss noodles with 1 tablespoon of the olive oil (to keep the noodles from sticking); cover to keep warm. In the same pan, heat remaining 2 tablespoons olive oil over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 5 about minutes or until chicken is no longer pink. Sprinkle lightly with salt and pepper. Add broccoli, mushrooms and bell pepper. Stir-fry 2 to 3 minutes or until broccoli and bell pepper are crisp-tender. Stir in sesame oil, broth and soy sauce. Add noodles; toss until combined. Remove from heat. Toss again with onions and cilantro. Serve immediately.