Can anyone give me a chicken ramen recipe please?

Question

i dont want to have to buy the wagamamas book coz im going travelling in 3 months, waste of money really..i hoped someone may share it with me pretty please

Answer 1

u can try ifoods.com is like facebook or recipes

Answer 2

Desperation Chicken Dinner --



INGREDIENTS

2 1/2 cups water

2 (3 ounce) packages chicken ramen noodles

1 1/2 cups cubed cooked chicken

1/2 cup frozen peas

1/2 cup frozen corn

1 (4 ounce) can mushroom stems and pieces, drained



DIRECTIONS

In a large saucepan, bring water to a boil. Add noodles with contents of seasoning packets, chicken, peas and corn. Cook, uncovered, for 4-6 minutes or until vegetables and noodles are tender. Stir in the mushrooms; heat through.

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Oriental Chicken Salad with Crunchy Ramen Noodles --

Ingredients

2-3 cups chopped cooked chicken b*****s (depending on the amount of chicken you like)

1 head cabbage, shredded or chopped

1 bunch green onion, finely chopped (or to taste)

2 (2 1/2 ounce) packages slivered almonds

3 tablespoons sunflower seeds

2 packages Top Ramen noodles or other ramen-type soup

3 tablespoons oil

Dressing

3/4 cup vegetable oil or canola oil

4 1/2 tablespoons seasoned rice vinegar

4 1/2 tablespoons sugar

2 teaspoons salt

1 teaspoon pepper

Directions

1) Prepare dressing and set aside.

2) Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.

3) Once noodles have begun to slightly brown, add slivered almonds.

4) If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.

5) Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.

6) Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.

7) Add the ramen/almond mixture and stir well.

8) Add dressing and stir to coat.

9) I generally prepare the dressing right before serving.

10) If it sits in the refrigerator too long, it gets very thick and won't remix well.

11) Also, this amount of dressing is just the right amount to give the salad a good coating.

12) If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.

13) If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

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Sweet and Sour Ramen Chicken --

Ingredients

1 cup bell pepper, chopped (red or green, your choice)

1/2 teaspoon ginger

4 whole green onions, thinly sliced

1 (20 ounce) can pineapple chunks in juice, undrained

1 lb boneless chicken breast

oil

2 (3 ounce) packages chicken-flavored ramen noodles

1/2 cup sweet and sour sauce

Directions

1) Drain the pineapple juice into a measuring cup and add enough water to measure 2 cups; set aside.

2) Cut the chicken into 1-inch pieces and season with ginger. Heat a bit of oil and stir fry the chicken for 3-4 minutes.

3) Add the pineapple juice and bring to a boil. Break the noodles into pieces and add to the skillet with the seasoning packets.

4) Bring back to a boil, reduce the heat, and simmer for 3 minutes until the noodles are tender and most of the liquid is absorbed.

5) Add the sweet and sour sauce, pepper, onion, and pineapple. Cook until the peppers are tender-crisp

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Spicy Peanut Chicken Ramen Dinner Slaw --

Ingredients

2 chicken b*****s, cut into bite-size pieces (about 4 ounces each)

1 tablespoon olive oil

1 teaspoon toasted sesame oil

Dressing

2-3 tablespoons chunky peanut butter, to taste

1/4 cup plain yogurt

2 tablespoons mayonnaise

2 garlic cloves, minced

2 tablespoons dried onion flakes

2 tablespoons cider vinegar

1 tablespoon soy sauce

2 teaspoons lemon juice, to taste

1/2 teaspoon dried ancho chile powder

1/4 teaspoon cayenne, to taste

crushed red pepper flakes, to taste (optional)

1/8-1/4 teaspoon fresh ground black pepper, to taste

1/4 cup slivered almond

3 green onions, chopped (scallions)

1 (4 ounce) can sliced water chestnuts, drained, cut in halves

1 tablespoon toasted sesame seeds

Salad mix

1 (1 lb) bag coleslaw mix, shredded or 1 small cabbage, shredded

2 (3 ounce) packages chicken-flavored ramen noodles

chopped toasted peanuts, for garnish (optional)

Directions

1) Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.

2) In a very large bowl, stir together the dressing ingredients well.

3) Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.

4) Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.

5) A

Answer 3

Chicken Ramen

You will need:

- 1 package of ramen noodles

- 1 or 2 chicken b*****s

- 1/2 cup of scallions (sliced)

- 1/2 cup of Shiitake mushrooms

- 1 egg

- Dried Kelp

- 6 cups of water

How to cook:

The soup broth (Dashi):

1. Soak the Shiitake mushrooms in water for 30 minutes.

2. Put the Shiitake and water in a cooking pot.

3. Heat it (Medium heat).

4. Turn off the heat when the water comes to a boil.

5. Let it stand for 30 minutes.

6. Remove the Shiitake mushrooms with a strainer.

The noodles:

7. Put 2 cups of water in a cooking pot and bring to a boil.

8. Once the water is boiling add your ramen noodles.

9. Wait 2-3 minutes until the noodles are tender and separated.

10. Take off the water with the strainer.

The recipe:

11. Put the egg in a cooking pot, covering it with 1-2 inches of water.

12. Bring to a boil. As soon as the water boils, turn off the heat. Let it sit for 10 minutes, then peel it. Cut the egg in half lengthwise.

13. Put your noodles in the hot soup broth.

14. Add the chicken breast, the dried kelp, the egg and the scallions.

15. If you don't want to lose them, you can add the shiitake mushrooms that you used to make your Dashi.

Answer 4

You must not be the sharpest tool in the shed. Why don't you try the recipe on the package of chicken ramen?

Answer 5

chicken stir-fried ramen

Cook Time: 15 minutes

Ingredients:

1 (3-ounce) package chicken flavor ramen soup mix

1/2 cup chopped onion

1/4 cup sliced hearts of palm

1-1/2 Tablespoons olive oil

1 can cooked chunk chicken, drained

1/4 cup frozen baby sweet peas or mixed vegetables (you may also used canned)

Parmesan cheese

Chopped parsley for garnish

Preparation:

Cook the ramen noodles separately according to package directions, reserving the flavoring packet for use below. Drain and keep warm. If you use frozen peas or vegetables, you can cook them in with the noodles.

While cooking the noodles, saute the onion and hearts of palm in a large frying pan until onion is soft. Add drained chicken chunks and heat until warmed through, taking care not to shred the chicken chunks. Stir in the contents of the ramen soup flavoring packet, and combine until mixed. Add the cooked, drained ramen noodles and peas. Toss until coated. Turn onto plates and top with grated Parmesan cheese and parsley.

Yield: 2 servings

Note: Recipe can easily be doubled or tripled. Feel free to substitute different flavors of ramen soup mix and corresponding seafood (tuna and shrimp are good) or cooked meat.

Answer 6

just buy ramen in the store or that book isworth ur money. i bought for my dad for christmas

Answer 7

Chicken Stir-Fried Ramen Recipe

Ingredients:

1 (3-ounce) package chicken flavor ramen soup mix

1/2 cup chopped onion

1/4 cup sliced hearts of palm

1-1/2 Tablespoons olive oil

1 can cooked chunk chicken, drained

1/4 cup frozen baby sweet peas or mixed vegetables (you may also used canned)

Parmesan cheese

Chopped parsley for garnish

Preparation:

Cook the ramen noodles separately according to package directions, reserving the flavoring packet for use below. Drain and keep warm. If you use frozen peas or vegetables, you can cook them in with the noodles.

While cooking the noodles, saute the onion and hearts of palm in a large frying pan until onion is soft. Add drained chicken chunks and heat until warmed through, taking care not to shred the chicken chunks. Stir in the contents of the ramen soup flavoring packet, and combine until mixed. Add the cooked, drained ramen noodles and peas. Toss until coated. Turn onto plates and top with grated Parmesan cheese and parsley