NewlyWoodwards

an unconventional home

Stir fry noodles with chicken

by

This is a yummy meal we tried in December. It’s definitely the closest that I’ve come to making something that competes against our favorite Chinese restaurant. And, if you like cold leftovers like me, this is fabulous. I ate it for 2 days straight.

Stir-fried noodles with chicken
Makes: 4 servings, Prep: 15 minutes, Cook: 13 minutes
3/4 cup stir-fry sauce
2 packages (3 ounces each) chicken-flavor ramen noodles
1 tablespoon chopped ginger
2 tablespoons canola oil
1 1/4 pounds boneless, skinless chicken breast, cut into bite-sized pieces
1 can (8 ounces) sliced water chestnuts
1 cup chopped celery
1 cup frozen vegetables with seasoning
1 cup cashews

1. For sauce: In a small bowl, stir together stir-fry sauce, 1 seasoning packet from ramen noodles and ginger. Set aside.
2. In a medium-sized saucepan, cook ramen noodles following package directions. Drain.
3. In a large skillet, heat oil over high heat. Add chicken; stir-fry for 4 to 5 minutes. Add water chestnuts, celery and vegetable blend; stir-fry for 2 minutes more. Add cooked, drained ramen noodles; stir-fry for 3 minutes or until heated through.
4. Pour in sauce; add cashews. Stir-fry for 2 to 3 minutes or until sauce is mostly absorbed.

This recipe is from Family Circle, Oct.17.08. It is from Money-Saving Meals by Sandra Lee.

Do you have any at-home Chinese recipes?

Comments

  5. Sounds yummy! I have a really good sauce for stirfry veggies….I’ll try to blog it this week! Thanks for sharing. 🙂

  6. NO! I would never delete a comment from you! Unless maybe you told me I smelled…that I would delete. I guess the internet ate your comment. Thank you for being excited though!

  9. I’ll totally try this. After we moved, the lack of good Chinese restaurants in the area is becoming apparent so it’s now on me. And I just made a Chinese-y chiken dish last night with weird ingredients: brown sugar, vinegar, Sprite. I’ll be posting it next week.