Wednesday, November 18, 2015

Ramen Noodles Can Make a Meal.

Ramen noodles are more than just a soup; they are versatile enough to help create a hearty meal for the family.  This is especially true when it's a spur of the moment meal, or you're just entirely clueless as to what to cook that day.  Rummaging around the pantry and refrigerator completes two tasks; you find items to make a meal with, and you find items that should have been tossed ages ago.

In this recipe, I had two portions of seared chicken breasts already staring at me from the fridge.  I knew vegetables had to be included in the meal, so thank the gods that I always keep a stash of frozen veggies...sugar snap peas and baby carrots were my pick this time.  We have a storage draw full of Ramen Noodles - beef, shrimp, chicken, roasted chicken, vegetable; if I only use the noodles, the seasoning packets are saved for other uses.  For an Asian twist, soy sauce does the job well; light soy sauce is lower in sodium too.

5 Ingredient Ramen Noodle Fix


1 (8 oz.) package frozen baby carrots
2 (3 oz.) packages chicken flavored Ramen Noodles
2 cups cubed, cooked chicken breast
1 (8 oz.) package frozen sugar snap peas, defrosted
3 Tbsp. soy sauce


Place carrots in microwave safe container with 2 tablespoons water; cover and heat for 4 minutes.  Prepare Ramen Noodles per package directions, saving seasoning packets for later use; drain noodles. 

In a large skillet, on medium heat, add carrots, drained noodles, contents of seasoning packets, snap peas and soy sauce; mix thoroughly.  Let cook for 5 minutes, mix to keep items from sticking; cook additional 5 minutes.

Makes six servings.
Mary Cokenour

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