Recipes and Cooking 20-Minute Ramen Noodle Bowls Be the first to rate & review! No matter your flavor craving, here's a quick noodle bowl recipe you can whip up for dinner tonight! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 3, 2018 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 14.5 ounce can reduced-sodium chicken broth or 50% less sodium beef broth ½ cup bottled peanut sauce 3 cup frozen stir-fry or mixed vegetables 2 3 ounce packages ramen noodles (any flavor), broken Directions 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. 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. Rate it Print Nutrition Facts (per serving) 281 Calories 10g Fat 40g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 281 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Sodium 366mg 16% Total Carbohydrate 40g 15% Total Sugars 10g Protein 7g Vitamin C 9mg 45% Calcium 30mg 2% Iron 2.3mg 13% Potassium 127mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.