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 ground chicken (or beef, pork or tofu)
- 2 packages Japanese-style ramen noodles
- 1 tablespoon Asian chili garlic sauce
- 1 tablespoon minced fresh garlic
- 1 tablespoon vegetable oil
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 2 cups baby spinach leaves or chopped baby bok choy (may be substituted with 3 ounces thawed frozen spinach)
Directions
- 1
Put the chicken in a medium mixing bowl. Add the ramen soup base packets, chili garlic sauce and garlic. Stir to combine.
- 2
Heat the oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
- 3
Add the chicken to the pan and cook until it's cooked through (no longer pink), stirring frequently, 3-5 minutes.
- 4
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.
- 5
Remove from the heat and stir in the spinach until it wilts, about 1 minute. Serve warm.