Ramen Chicken Noodle

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 2 bell peppers, chopped
  • 2 large carrots, peeled and chopped
  • 1/2 c. Thinly sliced green onions
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 c. low-sodium chicken broth
  • 2 packages ramen noodles (seasoning packets discarded)
  • 2 c. shredded rotisserie chicken
  • 1/4 c. freshly chopped cilantro
  • Juice of 1 lime, plus lime wedges for serving

Directions

  1. In a large soup pot, heat oil. Add bell peppers, carrots, green onions, and garlic and season with salt and pepper. Cook until soft, 6 to 8 minutes.
  2. Add chicken broth and bring to a simmer. Add ramen noodles and cook until tender, 2 to 3 minutes, then stir in chicken, cilantro, and lime juice. Simmer until heated through.
  3. Serve with lime.

Sticky Chicken Noodle Salad

Ingredients

  • 160ml (2/3 cup) light soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons finely grated ginger
  • 1 garlic clove, finely grated
  • 55g (1/4 cup) caster sugar
  • 1 tablespoon peanut oil
  • 600g chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame seeds
  • 270g pkt dried ramen noodles
  • 150g snow peas, trimmed, thinly sliced lengthways
  • 1 carrot, peeled, shredded
  • Fresh coriander sprigs, to serve
  • Sliced fresh red chilli, to serve (optional)
  • Lime wedges, to serve (optional)

Directions

  1. Combine the light soy sauce, vinegar, ginger, garlic and 1 tablespoon sugar in a jug. Whisk well to dissolve the sugar. Set aside.
  2. Heat 2 teaspoons oil in a large wok until smoking. Add the half the chicken and stir-fry for 5 minutes or until golden. Use tongs to transfer the chicken to a plate. Repeat with the remaining chicken. Return the chicken to the pan along with half the soy sauce mixture and the remaining 2 tablespoons sugar. Cook, stirring often, for 8-10 minutes or until the sauce has reduced and the chicken is golden and sticky. Add the dark soy sauce and toss to combine. Sprinkle with half the sesame seeds.
  3. Meanwhile, cook the noodles following the packet directions. Drain. Transfer to a bowl. Steam the snow peas until bright green and tender-crisp. Add the remaining 2 teaspoons oil to the remaining soy sauce mixture and stir to combine.
  4. Divide the noodles among bowls. Top with the chicken. Drizzle with the remaining soy sauce mixture and sprinkle with remaining sesame seeds. Top with the snow peas and carrot. Scatter over the coriander and chilli. Serve with lime wedges, if you like.
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Easy Prawn Gyoza Ramen

Ingredients

  • 8 dried shiitake mushroom slices
  • 1/2 x 250g pkt long-life noodles
  • 4 cups (1L) chicken stock
  • 10g ginger, peeled, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 300g pkt Coles Prawn Gyoza
  • 1 bunch baby pak choy, washed, halved
  • 4 boiled eggs, peeled, halved
  • 1 spring onion, thinly sliced
  • Chilli sauce (optional), to serve

Directions

  1. Place the mushroom in a small heatproof bowl. Cover with boiling water and set aside for 10 mins or until tender. Drain. Use a sharp knife to remove the stems.
  2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 3 mins or until tender. Drain.
  3. Combine the stock, 3 cups (750ml) water, ginger, garlic, sesame oil and soy sauce in a large saucepan. Bring to the boil. Reduce heat to low. Add the gyoza. Cook for 7 mins until gyoza are heated through.
  4. Divide the noodles among serving bowls. Top with pak choy and mushroom. Ladle over the hot stock mixture and gyoza. Top with egg and spring onion and serve with chilli sauce, if desired

Ground Beef Curly Noodle

Ingredients

  • 1 pound ground beef
  • 1 (3 ounce) package Oriental flavored ramen noodles
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10 ounce) can whole kernel corn

Directions

  1. Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease.
  2. Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.

Curly Noodle Dinner

Ingredients

  • 1 pound ground beef
  • 1 package (3 ounces) beef ramen noodles
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (8-1/2 ounces) whole kernel corn, drained

Directions

  1. In a skillet, brown beef; drain. Stir in noodles with contents of accompanying seasoning packet, tomatoes and corn; mix well. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the noodles are tender.