This quick turkey soup recipe is on the table in less than 30 minutes. Filled with leftover turkey, vegetables, and pasta in a savory broth, this turkey soup tastes like it’s been simmering all day long.
It uses staple ingredients I always have on hand.
Turkey soup takes minutes to make but tastes like it’s been simmering all day!
It’s a budget-friendly recipe and a great way to enjoy leftovers.
It’s versatile; add leftover vegetables and turkey and any variety of pasta.
What You’ll Need For Turkey Soup
Broth: To keep this soup quick and easy, you can use boxed turkey stock, turkey broth, or chicken broth.
Seasoning: Poultry seasoning adds a homemade flavor to boxed broth—it’s a favorite spice blend that’s great in almost any chicken dish. You can find it at any grocery store, order it online, or make it homemade.
Flour: A sprinkle of flour is optional, but it’s one of my secrets to a great brothy soup—it adds a little bit of body to the broth.
Turkey: I use leftover turkey in this recipe; you can also use rotisserie chicken or leftover chicken.
Vegetables: This soup is simple and delicious, with carrots, celery, and onion. You can add other vegetables like sweet potatoes, mushrooms, zucchini, green beans, or corn.
Noodles: Add any kind of pasta or egg noodles to this recipe. For planned leftovers, cook the pasta or rice on the side and add it to each bowl. You can also use white rice, brown rice, or a wild rice blend.
If time allows, you can make this homemade turkey soup recipe from scratch. Use the turkey carcass or bones from Thanksgiving to make homemade turkey stock in the slow cooker in the slow cooker.
I put everything in the slow cooker after dinner and let it cook overnight so I’m ready for soup the next day. Once the broth is prepared, follow the directions below to prepare the soup.
How to Make Turkey Soup
Soften the onion and stir in flour. (Recipe below.)
Stir in the remaining ingredients (except noodles) and simmer.
Add noodles and cook until tender.
Storing Leftovers
For planned leftovers, cook the pasta on the side (or rice if you’d like) and store them separately.
Refrigerator: Turkey soup can be stored in the fridge in an airtight container for up to 4 days.
Freezer: Freeze turkey soup without the pasta or rice for up to 4 months. Cook fresh pasta and add to each bowl for serving.
Love That Leftover Turkey
Did you enjoy this Turkey Soup Recipe? Leave a comment and rating below.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until tender, about 3-4 minutes. Add flour and cook for 1 minute more.
Stir in carrots, celery, chopped turkey, broth, poultry seasoning, and bay leaf. Simmer uncovered for 10 minutes.
Add noodles (*see note) and cook for an additional 8-10 minutes or until tender. Remove from the heat, discard bay leaf, and stir in parsley.
Season with salt and pepper to taste and serve.
Pasta: To retain the texture of pasta, noodles, or rice, cook them separately and add to each bowl when serving, especially if you are making the soup ahead.
Chicken broth can be substituted for turkey broth.
Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Have you ever had kugel? Noodle kugel is a traditional Jewish holiday dish made from egg noodles baked in a sweet custard. It can be made in advance, refrigerated and baked before serving, making it perfect for big family get-togethers.
I kept seeing my friends post about this noodle pudding around Rosh Hashanah and I was so curious, I had to try it myself! It’s so different from anything I had ever tried. A sweet pasta dish that is used as the main course? I just couldn’t resist!
I researched all the kugel recipes I could find and ended up combining three different recipes to create this one. I’m sold! It’s so good! Perfectly sweet, but hearty enough for a main dish. And my kids thought they were getting away with eating dessert for dinner!
Kugel is pronounced kuh-gull or koo-gull and has been around for hundreds of years. It has got to be good if it has been around for that long! Kugel originates in southern Germany and it is a Yiddish work for baked casserole. It is a popular option for Jewish holidays, like Shabbat, in that region. It is also a popular dish for family brunches.
Ingredients Needed for Kugel
In order to make kugel, you need a starch, eggs and fat. For the starch, we use wide egg noodles and for the fat we use a combination of butter, cottage cheese, sour cream and cream cheese. Here is your grocery list:
Kugel
Egg Noodles
Unsalted Butter
Eggs
Sugar
Cottage Cheese
Sour Cream
Cream Cheese
Topping
Butter
Sugar
Graham Cracker Crumbs
The exact measurements for each ingredient are listed in the recipe card at the end of the post.
How to Make Jewish Kugel
We will start by making the topping, and then we will move on to making the kugel itself. This is so simple. I can see why it has stood the test of time. It is also be easily scaled up for larger crowds.
Topping
Combine: Add the graham cracker crumbs, sugar and butter to a small bowl and stir to combine.
Save: Set the topping aside to be used later.
Kugel
Prep: Preheat the oven to 350 degrees F.
Cook: Cook the egg noodles as directed on the package. Drain and rinse.
Separate: Next you need to separate the the eggs. Place the yolks in a large bowl and beat them with a hand mixer (or you can whisk them by hand) until pale yellow. Save the egg white in a separate bowl.
Beat: Add the sugar and cream cheese to the egg yolks and beat them again.
Mix: Add the noodles, butter (cut into small pieces), sour cream and cottage cheese. Mix everything together well folding together with a wooden spoon.
Beat: Using the electric mixer, beat the egg whites until you can create stiff peaks. Then fold the egg whites into the noodle mixture.
Bake: Pour into a buttered 9×13 baking dish, sprinkle the topping all over it and bake for 1 hour.
Serve: You can serve it hot, room temperature or cold if you want. I’ve heard of something sprinkling a little cinnamon on top too! Yum!
All of these instructions can also be found in the recipe card at the end of the post. You can also save or print the recipe there.
Possible Kugel Variations
I haven’t tried any variations, but I read about people adding raisins (golden raisins could be fun too!) or other dried fruits like cherries, apples or apricots. They all sound delicious to me!
I also read about people making savory kugel using potatoes instead of noodles and adding sauteed onions and garlic. These will be next on my to do list!
Is Kugel a Dessert?
Kugel is a casserole of noodles with a creamy, buttery sweet sauce.
It seems like a dessert, but it’s actually a main dish.
How Long Will Kugel Keep?
It can be stored in the fridge for up to 3 days. Store it in an airtight container or put plastic wrap tightly over the casserole dish that it was baked in once it has cooled completely.
Can Kugel Be Frozen?
Noodle kugel can be frozen for up to 1 month. It should be wrapped in foil and then stored in a freezer safe container. Allow it to thaw overnight in the refrigerator. Then it can be eaten cold or you can warm it up in the oven.
How Do You Reheat Kugel?
Reheat in the microwave or in a preheated 350°F oven until heated through.
Whether you have been making kugel for years or if this is the first time you’ve heard of it, you should definitely try this recipe. It is perfectly balanced with pasta and custard and just the right amount of sweetness. Be coo-gel…make a kugel! I can’t believe I just went there!
More Holiday Main Dishes:
Servings: 12
Prep Time: 20 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr20 minutesmins
Description
Have you ever had kugel? Noodle kugel is a traditional Jewish holiday dish made from egg noodles baked in a sweet custard. It can be made in advance, refrigerated and baked before serving, making it perfect for big family get-togethers.
Prevent your screen from going dark
For the Topping
Stir together the graham cracker crumbs, sugar and butter. Set aside.
1/2 Cup Sugar, 1 Cup Graham Cracker Crumbs, 4 Tablespoons Butter
For the Kugel
Cook the noodles in a large pot of water until done.
16 oz Egg Noodles
In a large bowl, using a hand mixer, beat together the egg yolks. Add the sugar and cream cheese and beat again.
6 Eggs, 1/2 Cup Sugar, 6 oz Cream Cheese
Drain and rinse the noodles and mix them with the cream cheese mixture, along with the cut up butter, sour cream and cottage cheese. Mix well.
1/3 Cup Butter, 1 Cup Sour Cream, 16 oz Cottage Cheese
Beat the egg whites in a clean bowl using a clean beater until stiff peaks form. Fold the egg whites into the noodles and pour into your baking dish.
6 Eggs
Sprinkle with the topping and bake at 350 degrees F for 1 hour.
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This easy Taco Skillet is loaded with all your favorite taco flavors, but made into a quick and easy stir-fry. It will quickly become a new family weeknight dinner favorite!
Serve this up with a side of our amazing black beans and some chips and salsa, and you have a meal the whole family will rave about!
Can we just get an amen for easy, delicious, weeknight dinner meals that the whole family loves?! This Taco Skillet recipe is going to be a new fav for all of those reasons.
I mean, who doesn’t love tacos?!
And when tacos met the easy cooking method of stir-frying everything in one pan —YES PLEASE!
You’ve probably never thought to stir-fry tacos, but I had the thought to give it a try one night and we loved it! I’m issuing you the challenge to try this taco pasta skillet and see if your family loves it!
This taco pasta skillet is a cinch to make and requires few ingredients. Here’s what you’ll need for this Mexican-inspired stir-fry:
Oil
Butter
Zucchini
Onion
Carrots
Garlic
Bell Pepper
Ground Beef
Taco Seasoning: Chili Powder, Ground Cumin, Smoked Paprika, Garlic Powder, Oregano, Coriander, Onion Powder, Fine Sea Salt, Fresh Ground Black Pepper, Cornstarch, and Cayenne Pepper
Water
Frozen Corn
Jalapeño
Cilantro
Angel Hair Pasta
The measurements for each ingredient can be found in the recipe card at the end of the post. Keep scrolling for all the details!
How to Make a Taco Skillet
Here are the basic steps for making this recipe. If you keep scrolling to the end of the post, you can see the full recipe in the recipe card.
In a large pan over medium-high heat, add a drizzle of oil and the butter. Add the veggies and begin to sauté until soft. Add a little salt and pepper to taste.
Start making your pasta according to the package directions in a separate pot.
Once the veggies have sauteed, remove from the pan and add in the ground beef. Cook until almost cooked through, drain any grease, and return to the heat.
Add in the taco seasoning, water, and cooking, stirring occasionally until thickened, about 2 minutes.
Add all of the remaining ingredients except the pasta and cook for 5 additional minutes.
Last but not least, add the cooked pasta, toss and serve!
FAQ
How Long Will This Taco Pasta Skillet Keep?
If stored properly in an airtight container, the one-pot taco pasta skillet will keep in the fridge for 4-5 days.
How to Reheat This Taco Skillet
The best way to reheat the taco skillet is on the stove. Add a little oil and reheat slowly, stirring occasionally until hot clear through. You can also heat in the microwave.
Can I Use Another Type of Noodle?
If you don’t want to use angle hair pasta, you can use rice noodles or the glass sweet potato noodles instead. They are equally as delicious!
Can I Use Another Meat Besides Ground Beef?
Absolutely! You can also use the following: plant-based meat, ground turkey, ground chicken, or load it up with extra veggies and make it vegetarian.
Can Taco Seasoning Go Bad?
If taco seasoning is stored correctly, it will keep for 3 or more years. Even after 3 years, it can be used, it just may not be quite as flavorful. It should be stored in an airtight container.
Taco seasoning: You can use your favorite store-bought taco seasoning for this recipe, or you can make your own taco seasoning at home. I like to prep big batches of the homemade seasoning so I always have some on hand!
Dress it up: We love this taco skillet as is, but you could definitely dress it up with lime juice, hot sauce, shredded cheddar cheese, avocados (or guacamole), black olives, sour cream, black beans and more!
Spice up your stir-fry game with this delicious and easy taco-inspired dish. Packed with flavor and protein, it’s a perfect weeknight meal for busy families.
More QUICK AND EASY DINNER IDEAS:
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Description
This easy Taco Skillet is loaded with all your favorite taco flavors, but made into a quick and easy stir-fry. It will quickly become a new family weeknight dinner favorite!
1teaspoonOil
1TablespoonButter
1Zucchini, sliced
1/2Onion, chopped
3/4CupCarrots, julienned or sliced
1Bell Pepper, chopped
1CupFrozen Corn
1CupGrape Tomatoes, sliced
Salt and Pepper
1/2PoundAngel Hair Pasta, (*see notes)
1CloveGarlic, minced
1PoundGround Beef, (*see notes)
2-3TablespoonsTaco Seasoning
1/4CupWater
1Jalapeno, sliced
1TablespoonFresh Cilantro, chopped
Prevent your screen from going dark
In a pan over medium heat, add a drizzle of oil and the butter. Add the veggies and begin to sauté until soft.
1 teaspoon Oil, 1 Tablespoon Butter, 1 Zucchini, 1/2 Onion, 3/4 Cup Carrots, 1 Bell Pepper, 1 Cup Frozen Corn
Add a little salt and pepper to taste.
Salt and Pepper
Begin cooking the pasta.
1/2 Pound Angel Hair Pasta
Remove from the pan and add the ground beef.
1 Pound Ground Beef
Cook until almost cooked through, drain any grease and return to the heat.
Add the seasoning and water and cooking, stirring occasionally until thickened, about 2 minutes.
2-3 Tablespoons Taco Seasoning, 1/4 Cup Water
Add all of the remaining ingredients except the pasta and cook for 5 additional minutes.
Ground beef: You can use plant-based meat, ground turkey or ground chicken as well. Noodles: We like to use rice noodles or the glass sweet potato noodles. Storage: Stir fry can be stored in the refrigerator for 4-5 days.
Popular ramen destination Strings usually errs on the hot and spicy side of soup noodles, but in the summertime, diners can stop in for seasonal hiyashichuka, a traditional warm-weather dish in Japan featuring cold noodles with ham, woodear mushrooms, cucumber, tomato, egg ribbons, and washi mustard. Vegans and vegetarians can substitute carrots for pork. It’s also available at locations in Chinatown, Hyde Park, and suburban Aurora.
Want a quick and easy healthy dinner recipe? This cheesy meatballs and zucchini skillet is a one pot wonder and the whole family, yes even your picky eaters will be happy.
We actually love sticking zucchini into savory dinner meals to get extra veggies into our meal. Have you tried our Mexican zucchini boats or our creamy zucchini sausage casserole? Zucchini is so versatile and can be paired with so many different flavor profiles. I just love it!
Anyway, THIS SKILLET. It’s so good you guys! Gather up all your zucchini cause you’re gonna put this one on repeat ’til there ain’t no zucchini left! I’m sure everyone’s made zoodles by now, but I’ve got a tip to making them turn out just right–not mushy, but not too crunchy either. Keep reading for all the tips for the best zoodles!
What are Zoodles?
Zoodles are “noodles” made out of zucchini. Using a spiralizer, you create thin, spaghetti-like strips of zucchini and then they are cooked like noodles in a dish. They are healthier and low carb than regular pasta.
Ingredients for Meatballs and Zucchini Skillet
You only need a few ingredients to get this tasty zucchini spaghetti on the table! Here is your grocery list:
Zucchinis: Fresh from the garden if you have them!
Meatballs: We love the pre-cooked frozen turkey meatballs from Trader Joe’s, but you can use any meatballs you love.
Marinara Sauce: The absolute best store-bought sauce is Rao’s! It’s so good!
Mozzarella + Mild Cheddar Cheese: shredded and mixed together
Garlic Salt: adds flavor
Salt and Pepper: adds flavor
Basil: Fresh is preferred!
The measurements for each ingredient can be found in the recipe card at the end of the post.
Tips for Making the Best Zoodles
Once you spiralizethe zucchini you have to place them in a strainer or colander and sprinkle them with salt! This helps release the liquids. Let them sit for 10-15 minutes and then use a clean cloth to wrap the zoodles up and squeeze the water out. Squeeze, squeeze, squeeze until the water stops dripping.
How to Make This Skillet Recipe
You’ll love this dish because you cook everything in one skillet! It’s ridiculously easy. I even use pre-cooked frozen turkey meatballs from Trader Joe’s and use my favorite jar of marinara sauce (hello, Rao’s!). If you’ve got time to make the meatballs and sauce from scratch, by all means, do it! And then tell me all about your time management skillzzzz, mmmkay?! But if you’re like me and just need dinner on the table quickly, then here are the steps:
Preheat the oven to 400 degrees F.
Spiralize the zucchini and then sprinkle the zoodles with salt and let them sit for 10-15 minutes to bring all the water out. While the zoodles sit, start to cook the meatballs.
Cook the meatballs in a skillet according to the package directions.
When the meatballs are mostly cooked through, add the marinara tomato sauce and let the meatballs simmer in the sauce.
Place the zoodles in a dish towel and squeeze as much of the water out of the zoodles as you can.
Add the zoodles to the skillet and tpss everything together.
Sprinkle the top with the cheese mixture and place the cast-iron skillet in the oven and bake for 5-10 minutes.
Change the oven to broil and broil for another couple of minutes until the cheese is bubbly and golden. Sprinkle with fresh basil and serve!
All of these instructions can also be found in the recipe card at the end of this post.
Is Zucchini Healthy for You?
You’ll surely be impressed with the nutritional bounty that zucchini offers.
It’s low-calorie (with only 17 calories per 100 grams) and high in fiber, and has no cholesterol or unhealthy fats.
In fact, a zucchini has more potassium than a banana.
Substitutions and Variations
The meatballs are probably the easiest to substitute. We love to use leaner turkey meatballs for this dish to make it healthier, but you could use beef, sausage or chicken meatballs or some sort of combo.
You could also swap out the zoodles for regular pasta. Angel hair or spaghetti would work great! The cheese mixture is also very customizable. Parmesan cheese would be a great addition.
What to Eat with Zucchini Meatballs
You all know I love sopping up a sauce with a piece of yummy bread, and another fresh vegetable side dish would be a perfect pairing. Here are a few ideas:
Storing and Reheating
Store leftovers in the fridge in an airtight container. They will keep for up to 4-5 days. You can reheat them in the microwave or on the stove top.
I wouldn’t recommend freezing this dish after it has been cooked. You could freeze the meatballs, marinara and zoodles before adding the cheese. It will keep in the freezer for up to 3 months. The zucchini noodles can lose some of their texture when they thaw.
Now get zoodlin’ people! This delicious and easy cheesy zucchini and meatballs skillet recipe is a perfect weeknight dinner option. Packed with protein and vegetables, it’s a healthy and flavorful meal the whole family will love.
More Easy One Pot Meals:
Servings: 4
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Total Time: 45 minutesmins
Description
Want a quick and easy healthy dinner recipe? This cheesy meatballs and zucchini skillet is a one pot wonder and the whole family, yes even your picky eaters will be happy.
Prevent your screen from going dark
Spiralize the zucchini (using a spiralizer), place it in a strainer and sprinkle with salt. Let it sit for 10-15 minutes.
5 Zucchinis
Using a clean kitchen cloth, wrap it around the zoodles and wring out all of the excess liquid. Set aside.
Heat a large cast-iron skillet over medium heat. Add the meatballs and marinara, with garlic salt. Cook over medium heat for 15 minutes, stirring occasionally until meatballs are heated through.
1 Pound Pre-Cooked Frozen Turkey Meatballs, 24 Ounces Marinara Sauce of Choice, 1/2 teaspoon Garlic Salt
Gently stir the zoodles into the skillet. Cook for additional 3-5 minutes.
Sprinkle cheese over the top. Bake at 400 for 5-10 minutes. Then turn oven to broil and broil on high until the cheese is golden and bubbly. Dish up!
1/2 Cup Mixed Blend of Shredded Mozzarella + Mild Cheddar Cheese, Salt and Pepper, Basil
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Welcome to The Test Kitchn, where we put some of our — and your! — favorite products to the test, so you can make more informed (and delicious) grocery shopping decisions. We know life can get pretty hectic, which is why we’re trying out different products on your behalf. (Kind of like our sister site Apartment Therapy’s Personal Shopper!) Looking for more great deals, food news, and product reviews? Be sure to sign up for our Cook/Shop newsletter for the latest sales and must-have kitchen finds.
What We Tested: In this installment of The Test Kitchn, we tested out all the flavors from the Omsom Saucy Noodle Sampler. Omsom is an editor-favorite brand that was started by two sisters with the mission to bring proud, loud Asian flavors to your fingertips any day of the week. The sampler includes 10 boxes of noodles (20 total servings) with three packs of the Coconut Lemongrass Curry flavor, three packs of the Soy Garlic flavor, two packs of the Chili Sesame flavor, and two packs of the Garlic Black Pepper flavor. These are air-dried, never fried noodles made with no artificial flavors or preservatives — and they’re ready in just 4 minutes. The noodles are also available à la carte. In addition to noodles, Omsom sells sauces, sets, and merch.
Meet Our Testers: This week, we have Ivy Peterson, manager, Brand Strategy & Innovation; Morgan Pryor, commerce editorial assistant; Nikol Slatinska, shopping writer; and myself, senior commerce editor. We’re all noodle lovers, so for these to score highly, they’ll have to stand out from the rest of the competition.
How We Tested: These Omsom Saucy Noodles are exactly what they sound like: quick-heating noodles with flavor packets that have way more sauce than anything else I’ve seen in this category currently on the market. To cook them, you can either use a pot of boiling water on the stovetop (4 minutes), a microwave (6 minutes), or an electric kettle (6 minutes depending on the heat of the water). I opted for the usual break room stovetop setup, and after whipping up four batches of noodles — which only took about 10 minutes using just two pots and burners — we were ready to sample.
Coconut Lemongrass Curry: Personally, I thought the Coconut Lemongrass Curry was the best out of all the flavors, but I was alone in that department. However, there were some other fans, including Ivy, who said that “I really liked this classic curry lemongrass flavor with a subtle spice. I think it would be great with chicken and broccoli, and it feels lighter than the other flavors.”
Soy Garlic: Out of all the testers, Morgan loved the Soy Garlic flavor the most, explaining that, “This was a good in-between flavor compared with the others, and I could definitely eat this on the regular.” I liked this one, too, but it wasn’t as punchy as the other ones, which is why it didn’t score as high in my book. Nikol and Ivy felt the same, but while it wasn’t our favorite, it was still delish.
Chili Sesame: I really liked the Chili Sesame flavor, and it came in at the second-best in my rankings, since I really liked the pronounced sesame flavor. Nikol thought so. too, saying that it has “just the right amount of spice without being too hot.” Morgan agreed, saying, “Loved this one! It had a nice kick and was a bit tingly without being too overwhelming, and it didn’t overshadow the flavors.”
Garlic Black Pepper: Well, folks, here’s our winner: Garlic Black Pepper! This was a tenth of a point away from getting a perfect five-star rating, and we can confidently say that it was the unanimous favorite. “I found that it had the most interesting flavor with the fish sauce, and it had a creamier texture,” Morgan said. Ivy agreed, saying that “It has a really interesting, rich flavor that’s almost creamy. I can definitely see myself reaching for this on a weeknight when I want something comforting.”
Good to Know: The Omsom noodles have two servings per pack, but we think the noodles alone are enough for one person to handle if they’re hungry. That being said, if you’re planning on adding meats and veggies to your bowl, each packet could easily be split between two people.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Crispy Pork Dragon Noodles is a spicy noodle dish consisting of crispy ground pork, roasted broccolini and toasted cashews in a super simple, sweet and fiery chili-garlic sauce. Yields 2 to 4 servings depending on desired portion size.
Love spicy noodles? I’ve got you!
I originally found this recipe via Pinterest years ago and have been making them for my husband and I ever since. It’s spicy and super flavorful!
This crispy Pork Dragon Noodles recipe is a quick, calls for simple ingredients and comes together rather quickly. However, since it’s a pretty fast paced recipe, I recommend having everything prepped before starting – i.e have oven preheated, ingredients measured, the sauce made, veggies prepped etc.
You don’t have to include the broccolini if you’d rather just have a bowl of saucy pork and noodles.
To Make This Dragon Noodles Recipe You Will Need:
roasted broccolini:
broccolini – Or substitute with broccoli florets
avocado oil – Or use a flavorless oil with a high smoke point.
low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
light brown sugar – Lends sweetness and subtle caramel flavor.
ginger (fresh) – Lends a pungent, spicy and sweet flavor.
garlic (fresh) –Adds distinct punchy flavor.
sambal oelek – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
toasted sesame oil – Adds distinct flavor and nuttiness.
for the noodle stir-fry:
avocado oil – Or use a flavorless oil with a high smoke point.
ground pork – Use 85/15 or 80/20 ground pork.
cashews (unsalted) – Or substitute with unsalted peanuts.
ramen noodles – You’ll need the noodles only, discard any sauce or seasoning packet.
A Note On Noodles:
What helps keep this recipe quick is by using instant ramen noodles. I like the Momofuko brand or, if you live by a Trader Joes, their squiggly ramen noodles. However lo mein or even linguine can be use, just plan more time for cooking. You will need around 7 ounces uncooked noodles.
Make The Sauce:
First preheat your oven to 400℉ or 200℃ while also bringing a pot of water to boil.
In a bowl or liquid measuring cup, measure and add 1/4 cup low-sodium soy sauce, 3 tablespoons light brown sugar, 1 tablespoon each minced ginger and minced garlic, 2 tablespoon sambal oelek (add more or less to your spice preference) and 2 teaspoons toasted sesame oil. Whisk well to combine.
Make The Broccolini:
Line a rimmed baking sheet with foil and spray with avocado oil spray. Trim the thick ends of 2 bunches broccolini and arrange on the prepared pan. Spray with avocado oil and season with kosher salt and garlic powder. Personally, I eyeball the seasonings.
Roast on the middle rack of your preheated oven for 10 to 12 minutes or until tender.
NOTE: If using broccoli florets, it may take longer depending on their size.
Make The Dragon Noodle Recipe:
Meanwhile heat avocado oil in a large 12 to 14-inch wok or chefs pan over medium heat. Once hot, add in the ground pork. Use a wooden spoon to break up the pork, and cook about 8 to 10 minutes or until fully cooked and is crispy and browned in spots.
Stir-fry about 8 to 10 minutes or until fully cooked and browned.
Once cooked, add in the chopped cashews and toss, toasting the cashews for about 2 minutes or until fragrant.
Drop the ramen noodles into the boiling water – follow the package directions for cooking times. Usually its 2 to 3 minutes. Stir a couple of times as they cook to break up the noodles. Then pour the sauce into the pan with the pork and cashews.
Once you’ve poured in the sauce, stir until slightly thickened.
Drain and add in the noodles along with the roasted broccolini.
Toss well to combine.
Serve The Crispy Pork Dragon Noodles:
Divide among bowls and sprinkle with sliced green onion.
Simple, spicy and SO addictively delicious!
Enjoy! And if you give this Crispy Pork Dragon Noodles recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 2servings
Crispy Pork Dragon Noodles with Broccolini
Crispy Pork Dragon Noodles is a spicy noodle dish consisting of crispy ground pork, roasted broccolini and toasted cashews in a super simple, sweet and fiery chili-garlic sauce. Yields 2 to 4 servings depending on desired portion size.
Prep Time: 20 minutesmins
Cook Time: 15 minutesmins
Total Time: 35 minutesmins
FOR THE SAUCE:
1/4cuplow-sodium soy sauce, or low-sodium tamari if gluten free
3tablespoonslight brown sugar
1tablespoonminced fresh ginger
1tablespoonminced fresh garlic
2tablespoonssambal oelek, more or less to your spice preference
2teaspoonstoasted sesame oil
FOR THE BROCCOLINI:
2bunchesbroccolini, thick end trimmed and discarded (or composted)
avocado oil spray
garlic powder, to taste
2pincheskosher salt , or to taste
FOR THE DRAGON NOODLE RECIPE:
2teaspoonsavocado oil
1/2poundground pork
1/3cupcashews, measured first then chopped
7ouncesinstant ramen noodles, discarding the sauce/seasoning packet
4green onions, sliced
MAKE THE SAUCE:
Bring a pot of water to boil and preheat your oven to 400℉ or 200℃.In a bowl or liquid measuring cup, measure and add the low-sodium soy sauce, brown sugar, ginger and garlic, sambal oelek (more or less to taste) and toasted sesame oil. Whisk well to combine.
MAKE THE DRAGON NOODLE RECIPE:
Meanwhile heat avocado oil in a large 12 to 14-inch wok or chefs pan over medium-high heat. Once hot, add in the ground pork. Use a wooden spoon to break up the pork, and cook about 8 to 10 minutes or until fully cooked and is crispy and browned in spots.
Once cooked, add in the chopped cashews and toss, toasting the cashews for about 2 minutes or until fragrant.
Drop the ramen noodles into the boiling water – follow the package directions for cooking times. Usually its 2 to 3 minutes. Then pour the sauce into the pan with the pork and cashews. Stir until slightly thickened.
Drain and add in the noodles along with the roasted broccolini. to. the pork. and cashew mixture. Toss well to combine.
Divide among bowls and sprinkle with sliced green onion.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Looking for quick dinner ideas for tonight but only have 15 minutes to whip together a fresh but easy meal? Try our quick and easy 15-minute chicken stir-fry and ditch the grilled cheese.
I always thought that life was busy with kids and that it would slow down a little once they were in school and I was alone at home to get things done. I laugh out loud at my naive self. You don’t get more done with kids in school, you become a taxi, a tutor, a teacher, a maid, a lunch lady, a soccer mom, a shopper, an errand runner, a project planner, a nurse (because heaven knows once they start school they bring home every germ in the world) — and the list only goes on and on. But this Quick and Easy 15-Minute Chicken Stir Fry recipe is totally attainable even with all of that work.
Creating This Quick Dinner Recipe
Between packing and unpacking lunches and backpacks and making sure everyone gets out the door on time with all homework finished, there isn’t a lot of time left for meal planning. And we know you’re in the same boat as us.
I thought I made quick and easy dinners before, but we’ve stepped up our game. Who’s got time for a 30-minute meal on a day when 3 kids have to be in 3 different places all over town between 4-4:30?!
Cade called to see if I needed anything from the store, and when I told him a super quick dinner idea I could make before the girls had dance he showed up with Yakisoba noodles he found in the produce department and that only require a quick rinse in warm water to eat, and all the veggies for a chicken stir-fry.
He rinsed the noodles and chopped the broccolini and peppers. I opened the matchstick carrots, the pre-sliced package of crimini mushrooms, and cut the baby bok choy open. Two minutes was all it took, and I bet you could find a package of stir fry-veggies that would cut back on your prep time even more.
In a measuring cup, we threw together a little sauce for it all and opened up a package of already cubed chicken from the meat department (which does cost more, so next time we will just use our own. But hey, convenience on a night like that was important).
What’s in This Easy Chicken Stir Fry Recipe?
For this quick and easy dinner recipe, you’ll need:
Cubed skinless chicken breasts
Yakisoba noodles
Cooking oil
Your favorite stir-fry vegetables (I’ve shared ours in the recipe card below)
We opted to make a quick homemade stir-fry sauce as well, which uses:
Soy sauce
Vegetable broth (or chicken broth)
Honey, brown sugar
Ground ginger
Garlic Cloves
Cornstarch
In the spirit of super easy recipes, feel free to adjust the sauce and chicken stir-fry ingredients as needed. We constantly change up our stir-fry vegetables depending on what’s in the fridge — you’ve gotta do what you’ve gotta do when the kids need to be out the door soon! Some other options could be baby corn, green beans, water chestnuts, snap peas, etc.
How to Make Chicken Stir-Fry Fast
This easy stir-fry recipe is the definition of a quick and easy recipe. You’ll first need to heat a large skillet or cast iron pan (or you can use a wok if you have one!) over high heat and add a little oil. Throw in the bite-sized pieces of chicken and season with salt and pepper. Turn the heat to medium and cook, stirring occasionally, until cooked through, about 4 minutes. Remove to a plate.
Next, sauté the veggies in a little more oil until they’re crisp-tender. While the veggies cook, run the noodles under hot water to separate them, and whisk together the homemade stir-fry sauce.
Once the veggies are tender, add the chicken back to the pan along with the noodles and stir-fry sauce. In the meantime, whisk all the ingredients for sauce in a small bowl. Then toss everything together to coat evenly in the sauce and cook until heated through. We like to garnish our chicken stir-fry with chopped scallions and sesame seeds, but it’s also delicious as is. Isn’t this such an easy dinner recipe?!
Can I Use Another Type of Noodle?
Yes, if you can’t find yakisoba noodles at your grocery store, you can also use another thin noodle. Angel hair pasta and spaghetti would work well in this chicken stir-fry. I know neither are authentic, but they cook quickly, which is what matters here! You could even use ramen noodles for this delicious dinner recipe.
Which Soy Sauce Should I Use?
Unfortunately, not all soy sauce brands are created equal. I recommend using a low-sodium soy sauce to make sure your chicken stir-fry doesn’t come out too salty. If you’re really sensitive to salt, you may want to use a salt-free stock or bouillon base as well. Remember: you can always make your stir-fry saltier by adding in more salt yourself!
What Pan Should I Use for Stir-Fries?
Use a cast iron pan so that the juices and food can caramelize at the bottom of the pan for the best flavor. If you haven’t bought one yet, do so now, this pan is our FAVORITE!A wok would also be a great option if you have one.
Okay, the truth is, this dish actually took us less than 15 minutes because we didn’t even have to chop the chicken but in case you do, 15 minutes from the start of cook time to finish!
Can I Use Another Type of Meat in This Easy Stir-Fry?
Of course! The great thing about quick dinners like this easy stir-fry recipe is that you can tailor them to suit whatever ingredients you have in your fridge. You’re welcome to use any protein you want, like chicken thighs instead of chicken breasts or skip the chicken altogether and instead use ground meat (any kind), steak, pulled chicken, and more. And if you’re vegetarian, you can add cubed tofu to this simple dinner idea.
Can I Add Pre-Cooked Chicken to This Quick Stir-Fry?
That’s a great idea! If you have pre-cooked chicken breasts you need to use up, throw them into this easy stir-fry. You’ll want to cube the chicken and add it into the stir-fry at the very end, just to heat it through.
How to Reheat Leftover Chicken Stir-Fry
If you wind up with leftovers of this quick dinner idea, I recommend reheating it in a skillet with a little oil and a splash of stock or water. Avoid the microwave for leftovers, as the stir-fry noodles become rubbery when reheated that way.
Tips for Making Chicken Stir-Fry
We used broccolini in this easy stir-fry recipe, but you can also use broccoli florets. Again, whatever you have in your fridge will work!
There’s one more thing I’ll note about the veggies, though. I say ditch the boring button mushrooms, and buy some sliced cremini mushrooms instead. Cremini are a little more meaty in flavor, and I find they’re not as rubbery as button mushrooms once they’re cooked.
I also recommend whisking together the stir-fry sauce before adding it to the veggie mixture, otherwise the sauce ingredients might not all dissolve (i.e. you’ll wind up with bits of partially dissolved cornstarch or brown sugar in the stir-fry).
If you want to add a little heat to your stir fry, add a dash or two of red pepper flakes, or you can add sriracha sauce.
Watch This Recipe Be Made…
This is the best chicken stir fry if you want a quick and easy meal that the whole family will love. It is loaded with fresh vegetables, chunks of juicy chicken, and noodles all tossed in simple stir-fry sauce.
More Asian Recipes:
Servings: 4servings
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
Only got 15 minutes to whip together a fresh and yummy dinner? Try our quick and easy 15 minute chicken stir fry and ditch the grilled cheese.
Prevent your screen from going dark
Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the juices to caramelize at the bottom of the pan.
Add 1 Tablespoon of the oil and heat until shimmering.
3 Tablespoons Oil
Add the chicken and season with a pinch of salt and pepper.
2 Chicken Breasts, Salt and Pepper
Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.
Remove the chicken to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
3 Tablespoons Oil, 1 Bundle Broccolini Florets, 1 Cup Matchstick Carrots, 1 Cup Red Bell Peppers
Cook, stirring occasionally for 2 minutes.
Add the mushrooms and bok choy and cook an additional 3 minutes.
1 Cup Crimini Mushrooms, 2 Baby Bok Choy
Meanwhile, run the precooked noodles through hot water to separate the noodles.
1 Package Yakisoba Noodles
Drain and set aside.
Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.
1/2 Cup Low Sodium Soy Sauce, 1/4 Cup Vegetable or Chicken Stock, 1 Tablespoon Honey, 1 Tablespoon Brown Sugar, 1/4 teaspoon Ground Ginger, 1 teaspoon Garlic, 2 Tablespoons Cornstarch
As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.
2 Green Onions, 1 Tablespoon Sesame Seeds
reheat stirfry on top of the stove in a pan with a little oil
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Welcome to The Test Kitchn, where we put some of our — and your! — favorite products to the test, so you can make more informed (and delicious) grocery shopping decisions. We know life can get pretty hectic, which is why we’re trying out different products on your behalf. (Kind of like our sister site Apartment Therapy’s Personal Shopper!) Looking for more great deals, food news, and product reviews? Be sure to sign up for our Cook/Shop newsletter for the latest sales and must-have kitchen finds.
What We Tested: In this installment of The Test Kitchn, we tested out the ramen noodles from Momofuku. With five different flavors available, these air-dried noodles are editor-favorite items (you’ve probably seen us write about them before) that we always keep on hand for easy weeknight meals, office lunches, and more. Momofuku was founded by chef David Chang in 2004, and after opening numerous highly acclaimed restaurants around the world, the brand opened an online store with chef-approved noodles, sauces, chili crisps, and more pantry staples.
This week, we have Ian Burke, senior commerce editor for The Kitchn (me); Morgan Pryor, commerce editorial assistant; Phil Vuong, CFO/COO of Apartment Therapy Media; Steven Marinos, director of brand innovation and strategy; and Samantha O’Brochta, social media manager. All of us are self-proclaimed noodle lovers (Phil and I are also big Momfuku fans), and jumped at the chance to test out all of the brand’s noodle offerings in the office. Of course, there’s no such thing as a free lunch — we all had to rank our favorites, give them a rating out of five stars, and write down what we liked and didn’t like about each flavor. (A small price to pay for great ramen.)
Momofuku Noodle Variety Pack: These air-dried instant noodles come à la carte or in a variety pack. The variety pack comes with a box of each flavor — Spicy Soy, Tingly Chili, Sweet & Spicy, Spicy Chili — and two boxes of their most popular flavor, Soy & Scallion. The size and shape of the noodles vary depending on flavor, and the Momofuku website has recommendations of what to pair with each one. Additionally, there are a ton of great recipes on the site to make with the noodles, including Taiwanese beef noodle soup, weeknight ragu, and more.
How We Tested: On the day of the test, I put on my old prep cook hat and got to work cooking five bowls of ramen in our office kitchen. Since the ramen only takes four minutes to cook in boiling water, it was a quick and hassle-free process. Then, I popped the corresponding liquid flavor packs into the bowls of drained noodles (with a little extra cooking liquid to help prevent sticking and ensure proper sauce coverage) and called in the testers. We sampled them all with gusto, and while they were all delicious, I urged everyone to really be discerning in their ratings and rankings, and we reached a clear consensus on the favorite.
The Spicy Soy noodles, while tasty, were at the bottom of our list, just because they were a little plain on their own. “It also wasn’t as spicy as I was expecting,” Morgan explained. (Pro Tip: These are great as a base noodle to build your own bowl on top of — I eat these with chopped scallions and a six-minute egg all the time.)
The Tingly Chili noodles lean on Sichuan peppercorns to give your mouth that numbing, or “tingly,” effect that so many people crave. Our only issue? We didn’t get enough tingle. However, Steven noted that these had a lot more depth than the Spicy Soy noodles, and I’m personally a big fan. “These have a good amount of spice for a non-spicy lover,” Sam said.
Now, if you’re a fan of heat, you’re going to love Spicy Chili. While not overwhelming, there were definitely some polarized opinions on these. Steven thought they were “Too hot!” while Phil said they were excellent if you’re a spice-lover. “I was a little worried about this one at first since I’m not a pro at handling spice, but I was pleasantly surprised,” Morgan said. “The heat, though significantly strong, didn’t overwhelm the taste. Definitely have water on hand, though. I finished the whole bowl after the taste test!”
In second place, we have Soy & Scallion — Momofuku’s most popular flavor. “These are very easy to eat,” Phil said. “I can crush this.” Everyone seemed to enjoy these, especially with the addition of dehydrated scallions that soak up all of the excellent soy flavor. “I was surprised at how flavorful it was!” Steven said while Sam explained that it had a “really great non-spicy flavor.”
And the winner is… Sweet & Spicy! This relatively new flavor reminded many of us of Korean barbeque, and Phil thought they had a “great flavor” and were “well balanced.” Morgan was a super fan, as well. “As someone who leans more towards mildly spicy foods,” she said, “I thought the spice level and sweetness were balanced just right. Plus, like the other four options, it had a much more complex flavor than most other instant ramen.”
It helps to add a little (or a lot!) of water from the cooking liquid to ensure the noodles don’t stick together — or you can take it up a notch and add butter or oil. Also, though these are delicious on their own, they serve as a blank canvas for you to make them your own with different toppings and recipes.
So, if you’re looking to upgrade your lunches or weeknight meals with some of the best instant ramen on the market, snag some of Momofuku’s noodles ASAP — especially while they’re still on sale!
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
It’s February, people, and that means Valentine’s Day is only a few short weeks away! The romantic holiday can be stressful for a lot of people, but it doesn’t have to be. If you’re just now looking for reservations at your favorite restaurant, and your heart is sinking since it’s fully booked, don’t panic: There are still plenty of ways to make Valentine’s Day extra special. Our recommendation? Having a cozy evening at home with your special someone and whipping up a delicious dinner for two. (And maybe cracking open a bottle of wine, of course.)
Now, menu planning for the big night can be tricky, which is why I think you should snag Momofuku’s Dinner for Two bundle — especially while it’s still on sale. You can’t beat a warming bowl of ramen on a cold winter night, and the versatility of the noodles will let you and your Valentine customize your bowls with whichever add-ons you’d like and share a fun cooking experience. I recently got to try the bundle early, and can vouch that it’ll be a surefire hit on the 14th.
What Is the Momofuku Dinner for Two Bundle?
From the team behind Momofuku Noodle Bar and many more incredible restaurants, Momofuku’s website is full of high-quality pantry staples that we here at The Kitchn can’t get enough of. This bundle contains five packs of Soy & Scallion Noodles and Sweet & Spicy Noodles for 10 total servings of noodles. It also comes with Restaurant-Grade Soy Sauce, Chili Crunch, Chili Crunch Hot Honey, and two pairs of Momofuku Chopsticks — basically, everything you need to bring the noodle bar into your home for Valentine’s Day. Oh, and they have dessert covered with three bars from Raaka Chocolate — a New York-based chocolate maker known for transparently traded, single-origin unroasted dark chocolate — that are infused with the classic Momofuku flavors.
Why I Love the Momofuku Dinner for Two Bundle
I’ve already been a big fan of Momofuku’s high-quality products, so I was sure this bundle was going to be a hit — and I was right. It comes with everything you need to set up a delicious Valentine’s Day dinner, and while the noodles are great on their own, they can also serve as a blank canvas for whichever add-ons you’d like. You can go as simple as sesame seeds and furikake or as involved as a soy-brined 6-minute egg, sliced pork or chicken, bamboo, scallions, fried onions, and peppers — this list is endless. We filled our bowls with scallions, chicken, peppers, mushrooms, and some more delicious, pretty simple toppings. (And, of course, the Momofuku Chili Crunch.) The chocolate was a huge hit with my GF, too, her favorite being the Miso Potato Chip flavor.
As a final touch, they throw in a couple of sets of chopsticks, which really add some elegance to your meal — and are a lot more fancy than the takeout chopsticks you collect in your junk drawer. Plus, your pantry is now stocked with tons of delicious food, which is really the best Valentine’s Day gift of all! (And, if you order this bundle by Feb. 5, you’ll receive it by Valentine’s Day.) So, if you’re unsure of what you want to do for V-Day this year — or if you’re just looking to stock your shelves with delicious pantry staples — pick up the Momofuku Dinner for Two Bundle ASAP, while it’s still on sale.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
When it comes to my love for food, flavor is everything. And if there’s a brand that genuinely amps up the taste, it’s Momofuku by chef David Chang. The name might ring a bell if you’ve indulged in a bowl of ramen at one of his restaurants (and if you haven’t, it’s a bucket list must!). The brand has an online store, too, so you can snag ingredients for your own kitchen creations. For those who’ve tried it, you know how good it is, and to sweeten the pot, we’ve rounded up its best items that are on sale right now. From the best-selling starter pack that allows you to create Momofuku’s famous noodles at home to its chili crunch seasoning and delicious sauces, we’ve got the goods on how to dive into the world of Momofuku without burning a hole in your pocket. Grab a hold of some fantastic deals that will seriously up your weeknight meals.
Noodles, a senior pug who predicted on social media whether it would be a bones day or a no bones day, has died, according to his owner.
Jonathan Graziano posted on Instagram on Saturday that his 14-year-old dog died Friday, calling it a “day I always knew was coming but never thought it would arrive.”
The little dog became famous in 2021 when Graziano began posting morning TikTok videos of Noodle deciding whether he was going to stand up or flop down in his soft dog bed. This coined the phrase “a no bones day” if Noodle decided to sleep in. Graziano would encourage his fans to follow his lead and treat themselves to soft pants and self care, which was a popular message during the COVID-19 pandemic.
“He lived 14 and half years, which is about as long as you can hope a dog can. And he made millions of people happy. What a run,” Graziano said in the emotional video.
The geriatric dog even inspired a children’s book that came out this summer.
Course Main Course, Slow Cooker, Soup, Turkey
Cuisine American
![Quick and Easy 15 Minute Chicken Stir-Fry [+ Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/15-minute-chicken-stirfry-with-noodles-yakisoba-recipe-12.jpg)
