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Asian Noodle Chicken Stir-Fry
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3 tablespoons Land O Lakes® Light Butter with Canola Oil

1 (16-ounce) package chicken breast tenderloin, halved

1 teaspoon finely chopped fresh garlic

1 1/2 cups water

2 (3-ounce) packages chicken-flavored ramen noodle soup mix

1 (16-ounce) package pre-cut fresh stir-fry vegetables  

1 medium red bell pepper, cut into strips

2 tablespoons reduced sodium soy sauce

 *Substitute 1 (16-ounce) package frozen stir-fry vegetable combination.

How to make

  1. STEP 1

    Melt Light Butter with Canola Oil in 12-inch nonstick skillet; stir in chicken and garlic. Cook over medium-high heat, stirring occasionally, 7-8 minutes or until chicken is lightly browned.

  2. STEP 2

    Add water and both seasoning packets from noodle soup; stir to combine. Break noodles into large pieces. Add noodles, vegetables, bell pepper and soy sauce. Cover; continue cooking, stirring occasionally, 5-6 minutes or until vegetables and noodles are tender. (Add more water, if needed, during cooking.)

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