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Chicken Fried Ramen Skillet

Preparation 25 Serves 4     adjust servings

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.

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