Kicked Up Ramen Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tablespoons canola oil1 pound boneless, skinless chicken breasts (about 2-3), cubed1 red bell pepper, cored and sliced thin1/2 cup roasted unsalted peanuts3 garlic cloves, finely minced1 tablespoon grated fresh ginger1/2 teaspoon red pepper flakes (add more if you want more heat)3 1/2 cups low-sodium chicken broth4 (3-ounce) package ramen noodles, discard seasoning packets2 tablespoons hoisin sauce1 tablespoon rice vinegar2 teaspoons toasted sesame oil4 scallions (green onions), sliced thin
In a 12-inch nonstick skillet, heat 2 tablespoons of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the cubed chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5-7 minutes. Remove the chicken to a medium bowl.
Add the last tablespoon of oil to the skillet and heat until hot and rippling. Add the red bell pepper and the peanuts and cook until the pepper is softened, 2 to 3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minutes. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about 2-4 minutes.
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GIBSONCASA.
Add the last tablespoon of oil to the skillet and heat until hot and rippling. Add the red bell pepper and the peanuts and cook until the pepper is softened, 2 to 3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minutes. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until ramen is just tender but there is still a bit of liquid in the pan, about 2-4 minutes.
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GIBSONCASA.
Nutritional Info Amount Per Serving
- Calories: 323.6
- Total Fat: 17.3 g
- Cholesterol: 5.3 mg
- Sodium: 580.6 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 3.0 g
- Protein: 10.6 g