2 Minute Noodle Recipes – One more to add to your arsenal of ramen noodle recipes! Loaded with hidden vegetables, Chicken Vegetable Ramen Noodles is a
You’ll love the 4-ingredient Asian sauce, the juicy chunks of caramelized chicken, and how you can toss almost any vegetable you want into these stir-fried noodles!
2 Minute Noodle Recipes
The popularity of Asian Beef Ramen Noodles from last month blew me away! Although of course, having a Japanese background, it gets me
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Given how much you love ground/minced beef, it’s inevitable that a chicken version is coming out soon….. And here it is!
I’ve been making variations of this Chicken Vegetable Ramen Noodle and Beef version for more years than I care to admit (because a woman’s age should remain a mystery. Always.)
While I prefer to make it with ramen noodles, it can also be used with other instant noodles, such as 2 Minute Maggi Noodles. I make it with almost every type of ramen noodle and instant noodle sold in grocery stores in Australia. Especially since I usually get whatever is on sale at the time!
It doesn’t really matter what flavor it says on the wrap because it’s sopping wet in soup base packs and any other mysterious foil pouches you find (dried (“bacon” anyone? 😳).
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If consumed in the desired way like plonk-and-simmer using the spice mix provided, then no, it’s not a complete meal at all. High in sodium with little or no nutritional value.
However! When you toss in the seasoning mix, make your own sauce, and pack the jam with vegetables, you CAN turn ramen noodles into a nutritious and complete meal!
When you look at the photos and videos, all you will notice is the masses and masses of noodles….
OK, so “bumps and bumps” is a bit of a stretch. But there are many! Maybe 6 times more vegetables than chicken.
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But they seem to mostly disappear after cooking because they are “noodle-shaped” vegetables so they stick together.
It’s my mom’s domain at RecipeTin Japan, the home of authentic Japanese recipes. Here is Easy Ramen Noodle Soup or go out and make your own Ramen Broth!
This Chicken Vegetable Ramen Noodle recipe is made the same way as Asian Beef Ramen Noodles –
The reason I like to cook the noodles in the same wok as the vegetables and chicken is because the gluten in the noodles helps thicken the sauce so it coats the noodles nicely. Unlike almost all the other fried noodle recipes that I have shared, the sauce for this recipe does not contain cornstarch/maizestarch or any other thickeners. So I use gluten in the noodles which releases during cooking to help thicken the sauce. 🙂
Instant Noodles Stir Fry (炒出前一丁公仔麵)
Instant noodles in all forms are basically designed to be dummy proof (think college students!). The noodles stood up well even though they were cooked longer than they should. If it’s undercooked, add more water.
My only tip is to use a large skillet. The enthusiastic noodle jump comes with territory (impossible to resist) and if you use a small wok like I did in the video, you’ll end up with a lot more noodles than
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Recipe video above. An amazing quick Asian ramen noodle recipe jam-packed with a surprising amount of vegetables! Caramelize the chicken well – makes all the difference. Change vegetables as desired. Also check out the ground/minced beef version – Asian Beef Ramen Noodles.
Cheesy 2 Minute Noodles
1. Instant Noodles or Ramen – Any brand or type is fine here, but avoid the extra large packets of ramen as you’ll have a hard time fitting two into the pot (you might break them). You can also buy just noodle cakes in larger packages, that is, without seasoning.
Feel free to add fresh noodles or other dry noodles (rice or wheat), but don’t try this one-pot cooking method. Just prepare the noodles per package, use about 2 cups of the package and toss the cooked chicken and vegetables with a little water.
2. Chicken thighs are my preferred chicken cut for this recipe because they are fresher and caramelize better. But this recipe is also suitable for breast and tenderloin. If you want to use ground/minced chicken, use this recipe.
3. Dark soy sauce has a darker color and stronger taste than all-purpose and light soy sauce. If you can’t find it, any soy sauce is fine here, but the sauce will be a lighter color.
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5. Mirin – a sweet Japanese sake that is a very common ingredient in Japanese cooking, also used extensively by other Asian cuisines. Found in major supermarkets here in Australia, parts of Asia, or in Asian grocery stores.
Can be replaced with Chinese cooking wine, dry sherry. Otherwise, use 1/2 cup water + 3/4 cup broth/low sodium chicken stock (not 1 1/4 cups water) and skip Mirin.
6. The total cooking time for noodles must be per pack. Add a little more water if the noodles take longer.
7. IMPROVING the recipe (click on the portion and swipe) – use a bigger pan. Can break the noodle cake if necessary.
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8. Nutrition per serving. Due to the volume of vegetables in this recipe, 3 pieces should be served even if only 2 noodle cakes are used. Sodium can be reduced up to 175mg per serving by using low sodium soy sauce.
Calories: 383 cal (19%) Carbohydrates: 43 g (14%) Protein: 15 g (30%) Fat: 7 g (11%) Saturated Fat: 1 g (6%) Cholesterol: 63 mg (21%) Sodium : 836 mg (36%) Potassium: 430 mg (12%) Fiber: 2 g (8%) Sugar: 7 g (8%) Vitamin A: 4685 IU (94%) Vitamin C: 71 mg (86%) Calcium : 39 mg (4%) Iron: 1.1 mg (6%)
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Picked up not even an hour ago on today’s excess food delivery. 🙂 She loves attention – and always gets a treat!
Easy 30 Minutes Fried Instant Noodles
I’m sure you can make delicious meals with everyday ingredients even if you’re short on time and are budget conscious. You just need to cook smart and be creative! Officially I now have a household full of teenagers. My youngest turns 13 this week and the twins turn 15 two weeks down the road, it’s crazy how fast kids grow> I feel like I’m in mourning, I love having little ones around the house. But in saying that I enjoy this age too, the conversations are different and much more in-depth, we enjoy the same TV shows, they take on more responsibilities and become more independent socially and at home. My kids have been cooking in the kitchen for some time now with my supervision when they were younger, but from the age of twelve (somewhere between 8-12) they made their own snacks on vacation or for after school. At this age it’s best to start with some easy basic ideas and one of my favorites for my kids is the 2 minute MAGGI noodles. But as they get older and my boys in particular, get hungrier, we’ve come up with some clever and quick ways to jazz up 2-minute noodles, easy for them to make and a delicious solution for an after-school snack.
MAGGI 2 Minute Whole Wheat Noodles contain whole grains invisibly, are a great source of fiber and you can easily increase your nutrition by adding lots of vegetables and lean protein, as you can see in my recipe below. They’re versatile and easy for kids to independently make healthy, tasty, and delicious afternoon snacks and meals.
Like my mason jar salad, it’s great to whip up early in the week and on hand for later in the day when kids have a quick transition home and getting ready for after-school activities. We use frozen vegetables because they are pre-cooked before freezing and the hot water will reheat them. You can use fresh vegetables if you like, but you’ll need to cook them first to soften them.
TO MAKE: Simply put the ingredients in a jar, starting with 1/3 cup frozen peas, corn and carrots, a handful of chicken leaves and spinach. Crush the noodle cakes and add them to the jar and sprinkle the flavored sachets on top. Close the jar and place in the fridge until ready to eat. Packaged like this the contents will stay fresh for a week. When ready to eat, place the filling in the microwave container, add enough boiling water to cover the noodles and cook in the microwave for 2 minutes.
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Omelettes are one of those customizable recipes where you can toss whatever fresh vegetables you have in the fridge and serve them any time, for breakfast, lunch, an after-school snack or dinner if you like. This omelet can be served for two.
HOW TO MAKE: Cook chicken noodles according to package directions, add chicken flavoring, drain. While the noodles are cooking, fry half a cup of capsicum and a half cup of finely chopped onions
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