Ground Chicken Stir-Fry with Ramen Noodles
A quick and tasty ramen noodle stir-fry that packs in layers of flavor. Use frozen vegetables and ground chicken (or meat or vegetarian protein) for the ultimate easy pantry meal.
Ingredients
- ½ pound (225 g) ground chicken or beef, pork or tofu
- 2 packages Japanese-style ramen noodles
- 1 tablespoon (15 ml) Asian chili garlic sauce
- 1 tablespoon minced fresh garlic
- 1 tablespoon (15 ml) vegetable oil
- 1 cup (150 g) frozen mixed vegetables
- 1 cup (225 ml) chicken broth
- 2 cups baby spinach leaves or chopped baby bok choy may be substituted with 3 ounces thawed frozen spinach
Instructions
- Put the chicken in a medium mixing bowl. Add the ramen soup base packets, chili garlic sauce and garlic. Stir to combine.
- Heat the oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
- Add the chicken to the pan and cook until it's cooked through (no longer pink), stirring frequently, 3-5 minutes.
- Empty the noodles, toppings packets and frozen vegetables into the pan. Add the broth or water and stir to coat the noodles. Simmer 5 minutes, stirring occasionally, until the liquid is completely absorbed and the noodles are softened.
- Remove from the heat and stir in the spinach until it wilts, about 1 minute. Serve warm.
Notes
- Dried ramen noodle variation: You can use 2 packs of dried ramen noodles (4-6 ounces total). Follow the recipe exactly, but use 1 1/2 cups of broth or water instead of one cup, cooking until the noodles become soft and pliable.
- Instead of ground chicken, make this recipe with an equal amount of ground pork or beef.
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Nutrition
Calories: 155kcalCarbohydrates: 8gProtein: 13gFat: 9gSodium: 311mgFiber: 2gSugar: 1g
