Chicken Stir Fry over Noodle Pancake – a delicious recipe with packagesoriental-flavor ramen noodles, eggs, scallion, oil, fresh ginger, chicken breast. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 200 Discard 1 flavor packet from soups.
2
Beat eggs with remaining packet; reserve Bring pot of water to boil; add noodles, cook 3 minutes; drain, rinse with cold water, drain well.
3
Combine noodles with scallion& egg mixture Coat 12 inch nonstick skillet with cooking spray; heat over med-hi heat; add noodle mixture, spreading& flattening to cover skillet bottom; cook until lightly browned, 6-8 minutes; place lage plate over skillet; invert skillet& plate together so pancake flips onto plate browned side up; transfer pancake back to skillet; browned side up; cook until lightly browned on bottom 6-8 minutes; transfer to plate; keep warm in oven.
4
In same skillet heat oil; add 1 tbs ginger, cook until lightly browned; add chicken, cook 5-7 minutes; with slotted spoon transfer to bowl; cook remaining ginger 1 minute; add vegetables, cook stirring 2 minutes; stir in soy sauce; cover cook 5 minutes.
5
Return chicken to skillet; cook until heated thru Serve over noodle pancake.
498
kcal
Calories
14
g
Fat
41
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (3 ounce) packagesoriental-flavor ramen noodles, 2 eggs, 1 scallion, sliced diagonally, 1 tablespoon oil, and more.
Yes, Chicken Stir Fry over Noodle Pancake falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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