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Ramen Teriyaki Bowl With Veggies

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Course: Dinner, Lunch
Cook Time: 20 minutes
Servings: 4


  • 1/2 lb. ground turkey meat
  • 1 large egg
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • Salt and pepper to taste
  • 2 1/2 Tbsp. soy sauce
  • 1 Tbsp. cornstarch
  • 1/4 cup low-sodium chicken stock
  • 3 Tbsp. brown sugar
  • 1 clove garlic
  • 6 oz. of ramen
  • 2 Tbsp. cooking oil
  • 8 oz. broccoli florets (fresh or frozen)
  • Green onion, chopped (optional)
  • Sesame seeds (optional)


  • In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, brown sugar, and garlic and whisk until evenly combined.
  • Put ramen in a large bowl and pour very hot tap water over it. Set it aside to let the noodles soften.
  • While noodles soak, mix all the ingredients together for the meatballs and form into small balls. Then, toss meatballs with some salt and pepper.
  • Heat pan or wok over medium-high heat, Add 2 Tbsp. oil and then meatballs. Sauté until meatballs are cooked through, 4 to 5 minutes. Set aside.
  • Return wok or pan to medium-high heat. Add 2 Tbsp. of oil and then broccoli. Sauté broccoli until it turns bright green and then continue cooking until tender (if using frozen broccoli, just sauté it until it is heated through and the excess water cooks off).
  • Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
  • Meanwhile, drain ramen noodles and add them to the pan. Add meatballs to the pan and toss everything to coat in sauce.
  • Remove from heat and add green onions and sesame seeds, if desired.
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