TERIYAKI NOODLES
Easy teriyaki noodles recipe with ramen, vegetables, and homemade teriyaki sauce.
Provided by Joy Shull
Categories Stir Fry Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Prepare one batch of teriyaki sauce
- Add sesame oil, sliced mushrooms, broccoli florets, sugar snap peas, and green onions to a large skillet
- Cook over medium high heat for 15 - 20 minutes, until mushrooms release and cook off their liquid
- During the last 10 minutes, prepare the ramen noodles according to package instructions and discard the flavor packets
- Once vegetables are done cooking, add the ramen noodles and homemade teriyaki sauce to the skillet and stir to combine
- Salt or add soy sauce to taste, if desired
- Serve as is, or top with sweet chili sauce for a spicy kick
Nutrition Facts : Calories 456 calories, Carbohydrate 75 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 9 grams fiber, Protein 15 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 2438 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SPICY SESAME RAMEN NOODLES
Ready in just 15 minutes, these Spicy Sesame Ramen Noodles are speedy and delicious! This jazzed up ramen is made with ramen-style soba noodles for a healthier twist on packaged ramen.
Provided by Jenn Laughlin - Peas and Crayons
Categories Main Dish
Time 15m
Number Of Ingredients 11
Steps:
- Cook ramen noodles according to package directions. (approx. 2-3 minutes)
- While you wait for the water to boil, measure out all your ingredients. This recipe comes together fast!
- Heat a large skillet over medium heat. Add 1 TBSP of sesame oil and, once hot, add garlic and ginger. Sauté for about a minute, until tender and fragrant.
- Next stir in brown sugar, soy sauce, rice vinegar, and chili garlic sauce (start with 1 tsp and add extra to taste) and cook for an additional 30 seconds.
- Drain noodles and add to the skillet. Mix well with a fork or tongs and add an extra drizzle of sesame oil and/or chili garlic sauce to taste. I added 3-4 tsp of chili sauce total since I like it spiiiicy!
- Top with green onion and sesame seeds. For even more heat, add some optional crushed red pepper flakes. Enjoy hot.
Nutrition Facts : Calories 320 kcal, Carbohydrate 38 g, Protein 6 g, Fat 15 g, SaturatedFat 4 g, Sodium 1649 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SESAME GARLIC RAMEN NOODLES
Sesame Garlic Ramen Noodles is the best ramen noodle recipe made easy at home with a simple and super flavorful sauce! Make ramen at home even better!
Provided by Nichole
Categories Main Course
Time 10m
Number Of Ingredients 6
Steps:
- Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.
- Heat the sesame oil in a small skillet or saucepan over medium heat.
- Cook the garlic, stirring constantly for 2 minutes.
- Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined.
- Toss the noodles with the sauce.
- Garnish with green onions if desired.
Nutrition Facts : ServingSize 1 Cup, Calories 218 kcal
SESAME RAMEN SALAD
This spicy Asian sausage and noodle salad is equally good for lunch or a potluck. -Denese Johnson, Chico, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Break ramen noodles into quarters and place in a large bowl; reserve one seasoning packet. Cover noodles with hot water; let stand until softened, about 5 minutes., Drain noodles; rinse with cold water. Drain well and return to bowl., In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes. Drain on paper towels., Mix salad dressing, 1/2 cup green onions, cilantro, lime zest, lime juice and contents of reserved seasoning packet; add to noodles. Toss with snow peas, carrots, 3 tablespoons peanuts and sausage. Sprinkle with the remaining green onions and peanuts.
Nutrition Facts : Calories 402 calories, Fat 25g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 972mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
SESAME RAMEN WITH GREEN PEAS
This is my favorite quick side dish to make with ramen noodles. You can add more veggies depending on preference. My toddlers love this.
Provided by gourmetmomma
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Fill a small saucepan up halfway with water. Put the ramen noodles inches Add the frozen peas. Cook for 3 minutes.
- Drain the water. DO NOT USE THE SEASONING PACKAGE.
- Add the sesame oil and soy sauce. Toss the noodles.
- Great hot or cold.
Nutrition Facts : Calories 226.2, Fat 8, SaturatedFat 3.4, Sodium 617.4, Carbohydrate 32.9, Fiber 1.5, Sugar 2, Protein 6
QUICK SESAME CHICKEN NOODLES
I love playing around with different ingredients and spices in my stir-fry recipes. As my children get older, I have more evenings when I need to whip up dinner quickly, and this dish with chicken strips and ramen noodles fits the bill deliciously. -Heather Chambers, Largo, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute., Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally., Remove from heat; stir in green onions. Serve immediately.
Nutrition Facts : Calories 460 calories, Fat 15g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 1626mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 45g protein.
RAMEN WITH CHARRED SCALLIONS, GREEN BEANS AND CHILE OIL
Scallions can be so much more than a garnish. Raw scallions bring an assertive pungency, but when cooked, they take on a sweet tenderness that is very pleasing to the palate. In this vegan recipe, treat scallions as you would a bunch of greens. Take cues from the Chinese cooking technique used for stir-fries, and add the scallions to very hot oil to let them "bao" (to crack, explode or burst), drawing out their natural aroma. Those packets of ramen noodles stashed in your pantry are perfect for this quick yet intensely satisfying weeknight noodle dish. The chile oil makes just enough for this dish, so if you want extra for future meals, make double.
Provided by Hetty McKinnon
Categories weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the chile oil: Add the red-pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, 2 to 3 minutes. Remove from the heat and very carefully pour the hot oil over the red-pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (Chile oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.)
- Prepare the noodles: Bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.
- Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.
- Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside.
- Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.
- Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chile oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chile oil.
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