Ramen Noodle Stir-Fry with Chicken and Vegetables
"Stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. This version has more veggies and flavor. As is the case for any stir-frying recipe, have all of the ingredients prepped; have all of the veggies and meats cut up and ready to be added in the order called for in the recipe. Same goes for the liquids and the seasonings; have them already measured and set aside and ready to go. Always stir-fry over high heat so to keep everything crisp, tender, and not mushy."
Estimated Nutrition (whole recipe, rough)
Counts 9 of 14 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
| Bean | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups hot water
- 1 (3 ounce) package Oriental-flavor ramen noodle soup mix
- 2 teaspoons vegetable oil, divided
- 8 ounces skinless, boneless chicken breast halves, cut into 2-inch strips
- 2 cups broccoli florets
- 1 cup sliced onion wedges
- 2 cloves garlic, minced
- 1 cup fresh bean sprouts
- 1/2 cup water
- 1/2 cup sliced water chestnuts
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1/4 teaspoon chile-garlic sauce (such as Sriracha®), or to taste
- 1 roma tomato, cut into wedges