I’ve made this recipe since high school, pretty basic but it really adds a lot of flavor to your regular ramen. Great, easy meal for college kids or beginner cooks: you just need a stove and a skillet! Note this recipe will feed two people, but it also reheats well, so it’s a perfect 2 in 1, make it for dinner and also eat it for lunch the next day meal.
Ramen noodle stir fry with chicken and peppers
Ramen Noodle Stir Fry
- 1 packet Chicken flavored Ramen noodles
- 2 chicken breasts
- 1 red bell pepper
- 1/4 onion
- 1 tbsp soy sauce
- 1/4 tsp red pepper flakes
- 1 tbsp vegetable oil
- Other optional vegetable choices: zucchini, brocolli, carrots, baby corn
- Heat up a skillet on medium heat
- Cut your veggies and chicken into bite size pieces
- Add oil to skillet and saute your veggies and chicken
- While those are cooking, break up your ramen and add to a microwavable bowl filled with water. Microwave for 2 minutes, stir, and microwave for another two minutes. You’ll need about 1/3 cup of water left in the noodles, so drain some water or add some to the bowl depending on how much the noodles soaked up.
- Add the soy sauce, pepper flakes and the seasoning packet to the bowl. As soon as the chicken and veggies are cooked through, add the contents of the bowl to the skillet.
- Stir well, reduce heat and cook about 5 more minutes or until the noodles have soaked up all the water
This is one of my favorite meals. My family always requests it when I make dinner. It is so filling and hearty and wonderful that it’s pretty much a staple in my house.
I’ll split the recipe up into two parts because you can make the dumplings ahead of time if you want or need to, it’s also less confusing. This recipe takes some effort but not as much as you’d think, everyone will think you slaved all day over it. You can just let them think that, I won’t tell 🙂
Chicken and dumplin soup
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter, softened
- 1 cup milk
- Mix the dry ingredients together in at least a medium sized bowl.
- Cut in the butter, I usually just squish it with my hands
- Pour in the milk, depending on the humidity you might need a little less than a full cup or a little more, so go slow and stir as your pour it in. You want the dough to be sticky but not too wet.
- If you are saving the dough for later, form into a ball and wrap in plastic wrap, store in the fridge or freezer.
- Liberally flour a surface like a counter or baking sheet. Roll the dough out, making it pretty thin. The baking powder makes it rise when cooking, and the thicker they are the longer they’ll take to cook.
- Cut into squares using a pizza cutter. I make mine into about 1 inch squares.
- Drop into boiling water or chicken broth to cook. Stir often and they’ll float when they’re done. You can add the flour from where you rolled the dumplins to the soup to thicken it.
- 1 cup chicken broth
- Salt, pepper, parsley, Nature’s seasoning
- 2-3 cups cooked shredded or chopped chicken (you can use the meat off of a rotisserie chicken, bake your chicken, or boil frozen chicken with the dumplings and take it out to shred it, then return it to the pot)
- 2 cups mixed vegetables (corn, carrots, celery, peas, whatever you have or prefer)
- 1/3 cup diced onion
- Add your vegetables to the soup about 5 minutes after you add the dumplings. They take a while to cook. Then add the chicken and seasonings.
- Sometimes mine needs to be a little thicker. You should wait to thicken the soup until everything has already cooked, meaning the dumplings and vegetables. Make a roue and add it to your soup. Let simmer for at least 15 mins to let it thicken.
Old fashioned chicken and dumplins
-The roue is optional and only if you want a thicker gravy-like sauce compared to a thinner soup.
-The veggies are optional! They add a nice flavor to the broth and make it more of a meal.
-Things I like to serve with this are corn, fried apples, biscuits and baked beans.
My uncle’s parents were both Hungarian. They lived in Toledo where a large population of Hungarians lived and their culture thrived. They had owned a restaurant and so did my uncle. They were fabulous cooks and wonderful people. They have passed but their recipes stayed in the family. This is one of my favorites.
I remember having this at so many family dinners, serving it at weddings and parties while helping out with the family business. It’s warm, hearty, a real stick to your ribs meal. It’s kind of complicated, which is what makes it so special. But the time and effort put into it will impress yourself as well as your family.
Hungarian Chicken Paprikash
3 pounds bone in chicken breasts and drums
3-4 tbsp Paprika
5 cups Flour
1 stick Butter
1 large tub of Sour cream
1 Onion, slices
3 Garlic cloves, chopped
3 cups Chicken broth
1 cup milk
- Preheat oven to 375 degrees.
- Grease a 9×13 pan and place your chicken in one layer in the pan. Pour 2 cups chicken broth over the chicken. Scatter onions and garlic over the chicken and sprinkle with 1.5 tbsp paprika, salt, pepper and Nature’s seasoning. Cover with foil and bake for 1 hour or until chicken is cooked through, uncover during last 10 minutes to brown.
Next you’ll want to cook your dumplings:
Mix 3 cups flour, eggs and milk together. Drop by teaspoonfuls or by pinching pieces into boiling water. They’ll float when they’re done cooking. Drain, do not rinse.
In large pot, pour all of the juices and grease from the chicken. Heat to medium, add 1 stick of butter and melt, slowly add flour and whisk until it begins to turn golden brown. Reduce heat, slowly add chicken broth, sour cream and paprika and continue mixing. You might need to add more chicken broth if it becomes too thick.
Add your dumplings to this mixture and let them warm up in it. Serve on a plate and place chicken on top. You’re done! Enjoy.