Ramen Stir-Fry with Chicken and Vegetables
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 Annie Chun’s Japanese-Style Shoyu Ramen Soup Bowls *see variation
- 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) low-sodium chicken broth or water
- 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.
- For the healthiest meal, look for ramen soup packs that are non-GMO and free of MSG and preservatives.
Nutrition
Serving: 1gCalories: 155kcalCarbohydrates: 8gProtein: 13gFat: 9gSaturated Fat: 4gSodium: 311mgPotassium: 513mgFiber: 2gSugar: 1gVitamin A: 4731IUVitamin C: 9mgCalcium: 34mgIron: 1mg