Easy Ramen Stir Fry
Tara Noland
This Easy Ramen Stir Fry is made up in a matter of minutes using already prepared frozen veggies and cole slaw, so nothing could be easier. A great meal for lunch or dinner and a wonderful way to add some veggies to your kid's diet.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dinner
Cuisine Asian
Servings 4 servings
Calories 757 kcal
Sauce ¼ cup hoisin sauce ½ cup chicken or vegetable stock 2 Tbsp soy sauce 1 Tbsp corn starch 1 tsp sesame oil ¼ tsp red pepper flakes or to taste 1 tsp rice wine vinegar 1 tsp lime juice Salt and fresh ground pepper to taste Stir Fry 2 - 100 g 3 oz packages of chicken flavored ramen soup 2 cups coleslaw raw, unmixed 1 Tbsp canola oil 4 cups frozen Asian vegetables mix thawed 2 tsp garlic minced ½ tsp ginger grated
1. Combine all the sauce ingredients in a medium bowl.
2. Meanwhile, bring four cups of water to a boil in a Dutch oven or large pot.
3. Add the ramen noodles to the boiling water and cook for 3 minutes.
4. Drain the noodles and set aside, reserving ½ cup of the noodle water also.
5. In the Dutch oven, heat the canola oil over medium heat and sauté the coleslaw, garlic, and ginger for 3-4 minutes until softened and fragrant.
6. Add the sauce and one of the ramen chicken flavor packages. Simmer to thicken, about 3-4 minutes.
7. Add the thawed vegetables and the noodles into the Dutch oven and stir to coat the noodles; continue to cook until everything is heated through.
8. If the sauce is too thick, add a little of the reserved noodle water if desired.
Serving: 1 Calories: 757 kcal Carbohydrates: 76 g Protein: 34 g Fat: 35 g Saturated Fat: 8 g Polyunsaturated Fat: 25 g Cholesterol: 122 mg Sodium: 2031 mg Fiber: 12 g Sugar: 23 g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.