Boca Pat's Note:
I've had this recipe for a long time, but I haven't made it yet. I usually don't submit a recipe until I have tried it, but I wanted to get it into my cookbook. It's sounds really good and I hope to make it very soon.
My Private Note
Units: US | Metric
- 2 (3 ounce) packages oriental-flavor ramen noodles
- 2 eggs
- 1 scallion, sliced diagonally
- 1 tablespoon oil
- 2 tablespoons minced peeled fresh ginger, divided
- 1 lb boneless chicken breast, cut into strips
- 1 package frozen stir-fry mixed vegetables, such as sugar snap peas,peas,corn,carrots & mushrooms
- 2 tablespoons light soy sauce
- 1Preheat oven to 200 Discard 1 flavor packet from soups.
- 2Beat eggs with remaining packet; reserve Bring pot of water to boil; add noodles, cook 3 minutes; drain, rinse with cold water, drain well.
- 3Combine 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.
- 4In 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.
- 5Return chicken to skillet; cook until heated thru Serve over noodle pancake.
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Nutritional Facts for Chicken Stir Fry over Noodle Pancake
Serving Size: 1 (200 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 455.4
- Calories from Fat 206
- Total Fat 22.9 g
- Saturated Fat 7.4 g
- Cholesterol 165.6 mg
- Sodium 1476.5 mg
- Total Carbohydrate 28.4 g
- Dietary Fiber 1.2 g
- Sugars 1.0 g
- Protein 32.3 g
The following items or measurements are not included: