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crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Thursday, March 9, 2017

Chicken Ramen Bowls

I have a small ramen obsession. My most favorite "snack" is drained ramen noodles doused in "lite" soy sauce. Preferably eaten with chopsticks. I used to enjoy this snack after school when I was a kid. It is a comfort food for me. The best flight ever for me was on Eva Air, manily because there was an unlimited ramen supply in the back of the could have it all flight long! I adapted this recipe from my favorite stir fry recipe.  Feel free to add whatever vegetables you have on hand....carrots, mushrooms, onions, zucchini...whatever works!
Chicken Ramen Bowls

2 packages ramen soup
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces

Bring four cups of water to boil in a saucepan. Discard the seasoning packet from the ramen, then boil the ramen noodles for 3 minutes. Drain and set aside. In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the chicken, bell pepper and broccoli. Sauté for five minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Divide the noodles between four bowls, then top with a quarter of the chicken mixture in each bowl. Serve.
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