quick easy twist on ramen noodles easily made with items we always have on hand. Great for a busy weeknight dinner.
Cut chicken into strips.
In 12-inch skillet, heat peanut oil over medium-high heat. Cook chicken in peanut oil 3 to 5 minutes, stirring occasionally, until no longer pink. Remove chicken from skillet; keep warm.
In same skillet, heat water to boiling. Break ramen noodles into water; stir until slightly softened. Stir in veggies.
Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in contents of seasoning packet from soup mix, stir-fry sauce and chicken. Cook 3 to 5 minutes, stirring frequently, until hot, then serve.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 193 | ||
Calories from Fat: 92 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 88mg | 3 % | |
Potassium 257.1mg | 7 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 24g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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