Ramen Noodle Skillet
Use packaged ramen noodles and stir fry vegetables to create this tasty dish. It can easily be doubled for a crowd.
Number of Servings: 4
Serving Size: 3/4 cup
2 teaspoons vegetable oil
1 cup onion, chopped (about 1 medium onion)
1 carrot, chopped or sliced into small pieces
2 cups frozen broccoli stir fry vegetable mixture
2 cups cooked meat or poultry, cut into bite sized pieces)
1 3 ounce-package instant ramen noodles, broken into pieces
1 cup water
Time needed: 10 minutes preparation; 25 minutes cook time
- Heat oil in a large skillet. Add onion and carrots and sauté until soft (about 5 minutes).
- Add the broccoli and meat to the skillet. Stir and heat (about 2-3 minutes).
- Add the noodle seasonings and water to the skillet and stir.
- Add broken noodles to the skillet when the water simmers. Stir to moisten the noodles. Cover the skillet and cook until done (about 2 minutes). Serve immediately.
|Total Fat:||2.5 g|
|Saturated Fat:||0.5 g|
|Total Carbohydrate:||26 g|
|Dietary Fiber:||5 g|
|Total Sugar:||5 g|
Allergens: None noted
*Beef chuck roast was used in this analysis.
Tips and Variations
Substitute 1/2 teaspoon garlic powder instead of the minced garlic. Add garlic powder with other seasonings in Step 3.
Use 3 1/2 cups homemade chicken broth in place of the canned chicken broth.
Add any leftover cooked vegetables or meat that you have to step 3.
This recipe can be doubled for a crowd.
This was adapted from Iowa State University Extension and Outreach’s Ramen Noodle Skillet (no date; Spend Smart. Eat Smart; retrieved from https://spendsmart.extension.iastate.edu/recipe/minestrone-soup/).
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