Wednesday, February 12, 2014

Ramen Noodle Stir Fry - 52 Ramen Noodle Upgrades

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A classic stir fry... Made fast (once all the ingredients are trimmed, diced and the noodle broken up, this really is a ten minute recipe.  really, start to finish, on your plate in about 15 total minutes, including prep time.

But of course, the dish must be tasty and this sure is.  LOTS of Asian flavors, LOTS of veggie goodness and filling from the Ramen Noodles.  And of course, partly made easy with one of those store bought, pre cooked, pre seasoned Rotisserie Chickens!

Only tips are to not over cook.  Snap peas are always best when they have a bite and bit of crispness to them.  The same is true for the Ramen Noodles.  Cook them as directed for about half the time suggested on the package.  This recipe does not use the flavor package enclosed with the noodles.  Better they are flavored with the Asian Hoisin and Sriracha Sauces.  The noodles will finish cooking when they are added to the stir fry.

OK... You will love this dish... FAST EASY And DELICIOUS!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Ramen Noodle Stir Fry - 

  • 2 Packages Chicken Ramen Noodles
  • 2 TBS Sesame Oil
  • Meat from Rotisserie Chicken, cut into dime size pieces, Quantity optional, shown is from a single chicken breast. If you are serving to impress, add more chicken.
  • 1 Pound Sugar Snap Peas, trimmed
  • 1 pound Bean Sprouts
  • 3 TBS Hoisin Sauce
  • Optional Sriracha Hot Sauce to taste
  • Optional 1 TBS Sugar
Cooking Directions
  1. Break up the Ramen Noodles so each noodle is only about an inch long or less. Cook according to package directions, EXCEPT, cook them al Dente, about half the amount suggested on the package. DO NOT OVER COOK. Remove from heat and drain in a colander. Set aside.
  2. Meanwhile in a large wok or saute pan, heat the sesame oil until a drop of water dances. Add the snap peas and saute for about 5 minutes until the peas are crisp yet just starting to turn tender.
  3. Add the Hoisin Sauce, the optional Sriracha Sauce and Sugar and saute for just a minute.
  4. Add the Noodles, Chicken and the Bean sprouts and saute for another few minute just to heat through.
  5. Serve HOT and ENJOY!


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


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