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quick stir fry by maggie

a recipe by
Maggie M
In The Kitchen, OH

Through an odd chain of events, I was 'gifted' a 12 pack of chicken flavored Ramen noodles. I had no idea what to do with them other than pkg directions which is not appealing to me at all. So I asked my friends here on JAP & they made a bunch of great suggestions. I ran with one that suggested by Jean Fisher & this is our modification on her idea. It is really super tasty, quick to make & we will most definitely be making this again. We used chicken this time but we're looking forward to using shrimp & scallops next time, maybe even some leftover steak a time or 2 in the future.

serves 2 or more
method Stir-Fry

Ingredients For quick stir fry by maggie

  • vegies of choice - fresh or leftovers
  • protein of choice - fresh or cooked
  • oil - we used canola but feel free to use whatever you prefer - peanut oil is a good one for high heat
  • soy sauce
  • 1 pkg
    ramen noodles will make 2 servings
  • snipped chives or chopped green onions

How To Make quick stir fry by maggie

  • 1
    Let me begin by saying that the vegies you use are entirely up to you. They can be fresh or leftovers - whatever you find. In our recipe we used thinly sliced cabbage, red bell pepper, green bell pepper, fresh mushrooms, water chestnuts, carrots, celery, onion, fresh corn. The protein we used was simply a chicken breast sliced very thinly then cut into bite size pieces. Each time you add a bit of oil to the pan you will only be using between a tsp and a Tbsp depending on how much you are cooking.
  • 2
    Begin by heating a small amount of oil in a skillet or large pot over medium high to high heat. Toss in the vegies that need to cook the longest. Cook - stirring constantly until vegies are done or if they are already cooked, until they are warmed through. Remove from pan and place into a large bowl. Add a bit more oil to the pan and get it hot. Then add the next set of vegies. If the remaining vegies will need the same amount of cook time toss them all into the pan and cook - stirring constantly until they are done or heated through. Remove and add to the bowl with the first batch of vegies.
  • 3
    Add a bit of oil to the pan and when it is hot toss in the protein you are using. Stir constantly until it is cooked then add to the bowl of cooked vegies.
  • 4
    Once you have everything cooked, it's time to cook the ramen noodles. They only take 3 minutes. When the 3 minutes is up, drain well then drop into the serving bowls or plates. We found 1 pkg of ramen was plenty for the 2 of us. Use as much or as little as you enjoy.
  • 5
    Return the vegie mixture to the pan and heat until completely warmed through. Add about a Tbsp of soy sauce and stir, then place on top of the noodles in the serving bowls or plate. Garnish with some chives or sliced green onions and serve additional sauces like sweet and sour, General Tso or teriyaki if desired.

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