Chicken chow mein with fresh ramen and stir-fried vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken chow mein with fresh ramen and stir-fried vegetables

Family-Friendly, Dairy-Free

2 Servings, 500 Calories/Serving

20 Minutes

Skip Chinese takeout and re-create this popular noodle dish with fresh ramen and vegetables stir-fried in our tamari-based sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces Moon Noodles fresh ramen
  • 1 organic celery rib
  • 3 organic scallions
  • 1 organic zucchini or yellow squash
  • 3 ounces organic shredded carrots
  • Sun Basket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)

Nutrition per serving

Calories: 500, Protein: 37g (74% DV), Fiber: 11g (44% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 5g, Saturated Fat: 2g (10% DV), Cholesterol: 75mg (25% DV), Sodium: 840mg (35% DV), Carbohydrates: 56g (19% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the ramen

Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water. While the water heats and the ramen cooks, prepare your protein.


Prep your protein

  • Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.


Cook your protein

In a wok or large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until the protein is lightly browned and just cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, or tofu; and 6 to 8 minutes for chicken. Transfer to a plate. Do not clean the pan. Meanwhile, prepare the vegetables.


Prep the vegetables

  • Thinly slice the celery on the diagonal.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.


Cook the vegetables; finish the chow mein

In the same pan used for your protein, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the celery and white parts of the scallions and cook until crisp-tender, 1 to 2 minutes. Stir in the zucchini, season with salt and pepper, and cook until crisp-tender, 1 to 2 minutes. Stir in the ramen and carrots and cook until heated through, about 1 minute.
Stir in your protein and stir-fry blend, toss to coat, and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the chow mein to individual plates, garnish with the green parts of the scallions, and serve.
Kids Can!
  • Fill a pot with water for the ramen.
  • Time the ramen.
  • Garnish with the scallions.