Serves: 7 | Prep Time: 15 minutes | Cook Time: 20 minutes

Are you looking for a quick and flavorful meal the whole family will enjoy? Try this lower-sodium ramen stir-fry recipe. Packed with vegetables, protein, and plenty of flavor, this well-balanced dish will leave you satisfied while taking less than 40 minutes to prepare. Pair it with a tangy quick pickle cucumber salad for a refreshing side. 

Ingredients:

• 2 teaspoons vegetable oil  
• 1 (20-ounce) bag frozen stir-fry vegetables  
• 1/2 medium onion, sliced  
• 1 package instant ramen (noodles only)  
• 2 cups cooked chicken  
• Red pepper flakes, to taste  
• 1 cup water  
• 2 tablespoons lower-sodium soy sauce  
• 1 tablespoon honey  
• 1/4 teaspoon garlic powder  
• 1/2 teaspoon ground ginger  
• 1 bunch green onions, chopped  

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add vegetables, sliced onion, ramen noodles (slightly broken), chicken, red pepper flakes, and water. Stir, cover, and cook for 10-15 minutes, stirring occasionally, until the noodles are softened.  
2. In a small bowl, whisk together soy sauce, honey, garlic powder, and ground ginger until well combined.  
3. Pour the sauce over the stir-fry mixture and toss until everything is evenly coated.  
4. Reduce heat to medium-low, cover, and cook for an additional 5 minutes, stirring occasionally.  
5. Garnish with chopped green onions and serve hot.  

This recipe is provided by LSU AgCenter Nutrition and Community Health Agent, Elizabeth Martin. For more information about programming happening in your community or if you have any questions, please contact your local extension office or call Elizabeth at (318) 226-6805 or by emailing emartin@agcenter.lsu.edu. 

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