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Ramen Chicken Noodle Pie
Ramen Chicken Noodle Pie Eileen Goltz | Meat
1 hour, 10 minutes
20 minutes
50 minutes
2 main course servings, 4 to 6 appetizer servings

  • 2 (3 oz,) packages chicken ramen noodle soup mix
  • 3 cups water
  • 1 egg, beaten
  • 1 teaspoon sesame oil
  • 2 cups (approx.) chicken breasts, cut into small pieces
  • 1 cup red bell pepper, chopped
  • 1 cup broccoli florets
  • 1 can (8 oz.) crushed pineapple in syrup
  • 1 Tablespoon sugar
  • 1 Tablespoon vinegar
  • 2 teaspoon cornstarch
  • ½ cup red pepper, chopped for garnish
  • 10" pie plate, greased

  1. Preheat oven to 350 °F. Grease a 10 inch pie pan with nonstick cooking spray and set it aside.
  2. Cook noodles in water for 3 minutes and drain well. Place the noodles in large bowl and add the beaten egg. Mix to combine. Place half of noodles in bottom of prepared pie plate.
  3. In a skillet sauté the chicken in the sesame oil for 5 minutes or until it’s cooked throughout.
  4. Add bell pepper and broccoli florets and continue cooking for about 3 additional minutes.
  5. Stir in the noodle seasoning packets, pineapple and juice, sugar, vinegar and cornstarch. Cook 3-5 minutes until the mixture is thickened.
  6. Place the chicken mixture on top of the noodles in pie plate. Top the mixture with the remaining cooked noodles. Bake for 20 minutes.
  7. Garnish with red pepper and serve.