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I made this using one 3 oz package of Ramen Noodles. I substituted peanut oil and the chicken was sliced thinly and cooked in a small portion of the oil. A sugar snap pea vegetable stir-fry mixture was used for the vegetables. For the sauce the lime juice was reduced to 3 tablespoons and was perfect for us. I tossed in a tablespoon of sesame seeds and a sprinkle of red pepper flakes. The cashew nuts were omitted. The finished product was generously garnished with the chopped coriander leaves. DH and I really enjoyed dinner. Made for *Aussie Swap*

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PaulaG December 06, 2009

I used canola oil , and more than called for. Also I added in 2 celery stalks and 4 oz. mushroom slices. I doubled the sauce and used 2 pkgs of noodles. It was delicious, crunchy, and the sauce was so flavorful! My friend and I had it for lunch and it was enjoyed by both of us! Next time I might try this with some pork tenderloin chunks or shrimp. I think both would be really good! Thank you for sharing this with us Noo! Made for Newest Zaar Stars 3/09 Linda

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Linda's Busy Kitchen March 07, 2009

this was okay not sure if I would use the full 2 limes the flavor was a bit much, I also added in fresh garlic, I did not use the coriander leaves, thanks Noo!

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Kittencal@recipezazz April 08, 2009

I used canola oil also Made for lunch, DH and I both enjoyed it. Very tasty dish, made for newest tag.

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BakinBaby March 09, 2009
Zingy Chicken Stir-Fry