20-Minute Ramen Noodle Bowls

No matter your flavor craving, here's a quick noodle bowl recipe you can whip up for dinner tonight!

20-Minute Ramen Noodle Bowls
Photo: Peter Krumhardt
Total Time:
20 mins


  • 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


  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.

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.

Nutrition Facts (per serving)

281 Calories
10g Fat
40g Carbs
7g Protein
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.

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