20-Minute Ramen Noodle Bowls

By á-5080

Ingredients

• 1 14 1/2 ounce can reduced-sodium chicken broth or 50% less sodium beef broth
• 1/2 cup bottled peanut sauce
• 3 cups frozen stir-fry or mixed vegetables
• 2 3 ounce packages ramen noodles (any flavor), broken

Details

Adapted from bhg.com

Preparation

Step 1

In a large saucepan combine broth and peanut sauce. Bring to boiling. Stir in frozen vegetables and noodles (discard seasoning packet). Return to boiling; reduce heat. Simmer, covered, about 3 minutes or until noodles and vegetables are tender. Divide noodles and broth among four bowls.

From the Test Kitchen
8 to Try:

1. Sweet-and-Sour: Substitute bottled reduced-sodium sweet-and-sour sauce for the peanut sauce. Stir 6 ounces grilled chicken breast, cut into strips, into cooked noodle mixture; heat through.

2. Teriyaki: Substitute 1/4 cup reduced-sodium teriyaki sauce and 1/4 cup water for the peanut sauce. Top with 1/4 cup unsalted roasted cashews.

3. Thai-Curry: Add 1/3 cup unsweetened light coconut milk and 1 teaspoon curry powder to broth mixture. Top with 1/4 cup unsalted dry-roasted peanuts. Serve with lime wedges.

4. Tofu-Sesame: Omit peanut sauce. Stir 2 tablespoons reduced-sodium soy sauce, 2 tablespoons hoisin sauce, 1/4 cup water, 1 teaspoon toasted sesame oil, and 1 cup cubed extra-firm tofu into cooked noodle mixture; heat through. If desired, add 2 teaspoons seasoned rice vinegar. Top with 2 teaspoons toasted sesame seeds.

5. Beef and Broccoli: Use beef broth and frozen broccoli for the broth and vegetables. Stir 5 ounces cooked lean roast beef, cut into strips (1 cup), into cooked noodle mixture; heat through.

6. Gingered Shrimp: Add 1 teaspoon grated fresh ginger to broth mixture. Stir 5 ounces cooked shrimp into cooked noodle mixture; heat through.

7. Italian: Substitute canned or jarred reduced-sodium pasta sauce for the peanut sauce and 2 cups shredded fresh spinach, 1 cup frozen Italian-cut green beans, and 1/2 cup choped zucchini for the vegetables. Stir 8 ounces chopped cooked Italian chicken sausage into cooked noodle mixture; heat through. Top with 1/4 cup shredded Parmesan cheese.

8. Mexican: Substitute bottled reduced-sodium salsa for the peanut sauce and use frozen yellow, green, and red pepper and onion stir-fry vegetables. Stir 3 ounces cooked chorizo sausage into cooked noodle mixture; heat through. Top with 1 tablespoon snipped fresh cilantro.