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A large skillet with cooked ramen noodles, vegeteables and chicken in a classic stir fry sauce

Jenn's weeknight ramen bowl

Because ramen noodles cook in 3 minutes, dinner is ready in a flash!
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American, Chinese
Servings 4
Calories 400 kcal

Ingredients
  

  • 3 blocks of ramen noodles discard seasoning packet
  • 2 carrots chopped
  • 1 stalk celery chopped
  • 1/4 white onion sliced
  • 1/2 yellow bell pepper sliced
  • 1 cup fresh broccoli cut into bite sized pieces
  • 1/4 cup Classic Stir Fry sauce *I use House of Tsang brand
  • 3/4 pound boneless chicken breast cut into bite sized pieces
  • dry roasted peanuts as garnish
  • sesame seeds as garnish

Instructions
 

  • Using one skillet - but cooking things in batches so I had minimal dishes!
  • Add bite sized chicken breast into the skillet coated with cooking spray. Sprinkle with salt and pepper and 1 tablespoon Classic stir fry sauce.
  • Remove chicken from pan, and add chopped vegetables, cook for 5 minutes, stirring occasionally.
  • Remove vegetables from pan and set aside.
  • Fill the skillet half way with water and bring to a boil. Add ramen noodles only and cook for 3 minutes, drain and return to pan.
  • Add the chicken & vegetables in with the noodles with the rest of the stir fry sauce. Stir to combine and heated through.
  • Garnish with chopped peanuts and sesame seeds (optional)