Asian Chicken and Noodle Pouches

Ramen soup mix seasons noodles, chicken, pineapple and bell peppers in individual foil packets to heat on the grill.

(3)
(0)
Save and Share
  • prep time 40 min
  • total time 40 min
  • ingredients 6
  • servings 4
 

Ingredients

2
packages (3 oz each) chicken-flavor ramen noodle soup mix
2
packages (6 oz each) refrigerated grilled chicken breast strips
1
can (8 oz) pineapple slices in juice, drained and juice reserved
2
medium red or green bell peppers, cut into rings
2
tablespoons soy sauce
Water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Cut 4 (18x18-inch) sheets of heavy-duty foil; spray foil with cooking spray.
  • 2 Insert fork or tip of table knife into edge of each ramen noodle pad from soup mix to break into 2 thinner pads. Place 1 thin pad of noodles on each sheet of foil; break off tips of noodles to avoid puncturing foil pouches. Top evenly with chicken, pineapple and bell pepper. For each pouch, bring all edges of foil up, leaving opening in top.
  • 3 In 2-cup measuring cup, mix contents of seasoning packet from 1 package of soup mix (reserve second packet for another use or discard), the reserved juice from pineapple, soy sauce and enough water to make 2 cups. Carefully pour about 1/2 cup mixture into each pouch. Bring all edges of foil together at top; pinch to seal tightly.
  • 4 Place pouches over unheated area on grill; cover grill. Cook with medium heat 20 to 25 minutes, rearranging pouches after 10 minutes, until chicken is thoroughly heated.
  • 5 To serve, carefully loosen edges of pouches to allow steam to escape. Pour into individual soup bowls.
  • 1 Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Cut 4 (18x18-inch) sheets of heavy-duty foil; spray foil with cooking spray.
  • 2 Insert fork or tip of table knife into edge of each ramen noodle pad from soup mix to break into 2 thinner pads. Place 1 thin pad of noodles on each sheet of foil; break off tips of noodles to avoid puncturing foil pouches. Top evenly with chicken, pineapple and bell pepper. For each pouch, bring all edges of foil up, leaving opening in top.
  • 3 In 2-cup measuring cup, mix contents of seasoning packet from 1 package of soup mix (reserve second packet for another use or discard), the reserved juice from pineapple, soy sauce and enough water to make 2 cups. Carefully pour about 1/2 cup mixture into each pouch. Bring all edges of foil together at top; pinch to seal tightly.
  • 4 Place pouches over unheated area on grill; cover grill. Cook with medium heat 20 to 25 minutes, rearranging pouches after 10 minutes, until chicken is thoroughly heated.
  • 5 To serve, carefully loosen edges of pouches to allow steam to escape. Pour into individual soup bowls.

EXPERT TIPS

toggle

Expert Tips

We discovered that 3-burner gas grills cook very evenly so packets do not need to be rearranged. Two burner gas grills require rearranging of the packets. Opening the cover releases heat so the cook time may have to be lengthened.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
70mg
70%;
Sodium
910mg
910%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
  Sugars
12g
12%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
100%;
Calcium
4%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.