Ramen Stir-Fry 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. Follow along as LSU AgCenter Nutrition & Community Health (NCH) agent Layne Langley demonstrates how to prepare this delicious and nutritious stir-fry. For more information about healthy eating and active living, contact your local LSU AgCenter Nutrition & Community Health agent: https://bit.ly/LSUAgent.

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.

   (Shakera Williams, M.P.H. is Assistant Nutrition Extension Agent- FCS for Webster/Claiborne parishes. Contact her at (318) 371-1371.)