This delicious ramen noodle skillet with ground turkey is such a comforting meal. It can be made in a skillet in less than 30 minutes for a super quick and easy dinner.
Something about those curly, twisty ramen noodles in a tasty chicken broth hits the spot. Plus, here’s a fun perk: You can make it like a casserole or add more broth for a soupier version. It’s up to you!
Why You’ll Love This Recipe
- Curly noodles are fun!
- Ready in about 20 minutes.
- Ramen dishes are comforting and feel-good.
- Easy to make into a soupy version.
Ingredient Notes
- Ground turkey – You could also use ground chicken or ground beef.
- Ramen noodles – Keep the noodles and throw away the flavor packets (or save for something else.)
- Chicken broth – I use low-sodium chicken broth to reduce sodium levels as much as possible.
- Soy sauce – Again, I use low-sodium.
- Bell peppers – I like to use red and green for a splash of color, but either works!
Directions
Step 1: Heat oil in a skillet, then add the peppers, onions, and garlic. Cook for a few minutes; add the ground turkey and cook until the meat is no longer pink.
Step 2: Meanwhile, in a large bowl, mix the bouillon in hot water until dissolved. Place noodles (without seasoning packets) in hot chicken broth for 2 minutes. Remove and set aside, reserving the chicken broth. (Discard seasoning packets or save them for another use.)
Step 3: Stir the reserved chicken broth, soy sauce and seasoning into the skillet. Add noodles, stirring to break them up. Continue to cook over medium heat and gently toss the ramen noodle skillet ingredients until everything is heated.
For a soupier ramen noodle casserole: Add extra chicken broth and let the ramen noodles simmer in the broth for several minutes. Any remaining broth in the skillet can be spooned over individual servings if desired.
Recipe FAQ
Ramen noodles are long, thin and bouncy, made from wheat flour, salt, water, and kansui. The kansui provides a yellow color and the distinctive texture.
Of course! You might add cooked, diced carrots, peas, corn or broccoli. It’s up to you!
Totally your choice, but I usually add an extra cup of chicken broth to start and decide from there.
More Recipes To Try
Ramen Noodle Skillet with Ground Turkey
Ingredients
- 2 3 oz pkgs ramen noodles
- 2 cups hot water
- 2 teaspoons low-sodium chicken bouillon
- ½ green pepper chopped
- ½ red pepper chopped
- ½ medium onion chopped
- 2 garlic cloves minced
- 1 lb ground turkey breast
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Italian seasoning
- Optional: red pepper flakes, to taste
- Optional: additional chicken broth, to desired consistency
Instructions
- Heat oil in a large nonstick skillet. Then add the peppers, onions, and garlic. Cook for a few minutes; add in the ground turkey and cook until the meat is no longer pink.
- Meanwhile, in a large bowl, mix the bouillon in hot water until dissolved. Place noodles (without seasoning packets) in hot chicken broth for 2 minutes. Remove and set aside, reserving the chicken broth. (Discard seasoning packets or save them for another use.)
- Stir the reserved chicken broth, soy sauce and seasoning into the skillet. Add noodles, stirring to break them up. Continue to cook over medium heat and gently toss ingredients until everything is heated.
- For a soupier ramen noodle casserole: Add extra chicken broth and let the ramen noodles simmer in the broth for several minutes. Any remaining broth in the skillet can be spooned over individual servings if desired.
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