Use Your Noodle

Shop your pantry’s stash of pasta and canned goods to start these weeknight dinners that come together in a flash.

Chicken Ramen Noodle Bowl This healthier take on ramen uses ingredients I usually have on hand. It is an easy, quick and satisfying lunch. You can also make this with leftover chicken or pork. —Alicia Rooker, Taste of Home Senior Recipe Editor & Tester Takes: 20 min. • Makes: 2 servings 1 pkg. (3 oz.) chicken ramen noodles1 cup frozen stir-fry vegetable blend1 can (5 oz.) chunk white chicken, drained2 medium fresh mushrooms, thinly sliced1 garlic clove, minced½ tsp. Sriracha chili sauce2 soft-boiled large eggs1 green onion, thinly sliced Cook noodles and stir-fry blend according to package directions. Stir chicken, mushrooms, garlic, chili sauce and cooked stir-fry blend into noodles; heat through. Serve with eggs and green onion; if desired, serve with additional chili sauce. 1½ CUPS 368 cal., 14g fat (5g sat. fat), 230mg…

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Taste of Home (Digital) - 1 Issue, October/November 2022

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