Ramen Noodle Skillet
Ramen Noodle Skillet is a quick and versatile dish that combines store bought ramen noodles with colorful vegetables and savory seasonings, creating a satisfying one-pan meal that's perfect for busy weeknights.
Ingredients
- 2 teaspoons oil (canola, olive, or vegetable)
- 1 medium ¼-inch chopped onion
- 1 medium ¼-inch chopped carrot
- 2 cups frozen broccoli stir-fry vegetable mixture, thawed
- 2 cups ½-inch chopped cooked protein (meat, poultry, tofu)
- 1 (3-ounce package) instant ramen noodles
- 2 cups sodium-free broth (beef, chicken, or vegetable)
- Homemade ramen seasoning, see below
Homemade Ramen Seasoning
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Gently rinse fresh onion and carrot under cold running water before peeling and chopping.
- Heat oil in a large skillet.
- Add peeled and chopped onion and carrot to the skillet and sauté until soft (about 5 minutes).
- Cook frozen broccoli stir-fry according to package directions. Drain and set aside.
- Add the cooked broccoli mixture and cooked protein to the skillet. Stir and heat (about 1-2 minutes).
- Add the homemade ramen seasoning to the broth and stir it into the skillet.
- Bring the liquid to a boil, then reduce the heat to a simmer. A simmer is when the rapid bubbling stops and only small bubbles remain.
- Open the ramen noodle packet and throw away the seasoning packet.
- Add the noodles to the skillet when the broth is simmering. Stir to moisten the noodles.
- Cover the skillet and cook until done (about 2 minutes).
Storage
- For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours.
- Use leftovers within 4 days and reheat to 165°F before consuming.
Video
Notes
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
