Chicken Ramen Noodles
This 30-minute chicken ramen noodles recipe with sugar snap peas, carrots, and green onions is an effortless weeknight dinner.
Servings: 4
Ingredients
- 2 tablespoons vegetable oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 small carrots, cut in long ribbons (use a vegetable peeler)
- salt and fresh ground black pepper, to taste
- 1 bag (8 ounces) fresh sugar snap peas
- 2 cups cubed cooked chicken breasts, (rotisserie chicken works great)
- 2 packages (3-ounces each) ramen noodles, broken, (discard flavor-package)
- 2 cups low-sodium chicken broth
- 2 green onions, diced, green parts only, for garnish
Instructions
- Heat oil in a large skillet.
- Add onions, garlic, and carrots; season with salt and pepper and saute for 3 minutes, stirring frequently.
- Stir in the snap peas and continue to cook for 3 to 4 minutes or until the sugar snap peas are crisp-tender. If the mixture is dry, add a little more oil.
- Add in the cooked chicken, broken noodles, and chicken broth; bring the mixture to a boil.
- Cook and stir for about 3 minutes, or until noodles are tender and most of the liquid is absorbed.
- Remove from heat.
- Garnish with green onions.
- Serve.
Nutrition
Calories: 376kcal | Carbohydrates: 40g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 992mg | Potassium: 681mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9049IU | Vitamin C: 40mg | Calcium: 81mg | Iron: 4mg
