Stir Fried Ramen with Chicken and Vegetables
Leftover fried chicken (or broiled, or baked – whatever you have handy)
four packages of ramen
one package of ramen chicken stock
1 1/2 bell peppers
3 cloves garlic
1/4 teaspoon ginger
3-4 tbsp peanut or canola oil for frying
Serves three hungry people or four normal people (add more ramen to stretch)
Slice the vegetables while boiling water for the ramen. In a large skillet or wok (we use a huge cast iron skillet) saute the vegetables with the garlic and ginger , seasoning package, soy sauce and salt to taste in some oil at medium high heat until just starting to soften. Add the chicken until heated through and flavored. Boil the ramen for three minutes, drain, andramen drawer (Photo credit: pinprick)
add to the other ingredients in the frying pan. Saute until seasoned and glistening.
Serve hot (or cold, Husband tells me) and enjoy.
Of course, like every other recipe, you can substitute what you have. Ham cubes instead of chicken, maybe, or some other pasta for the ramen if you have it. If you don’t use the seasoning packet, the salt and soy will probably need to be upped instead, or add more garlic or ginger. If you have canned bamboo shoots or baby corn or fresh pea pods or any other of a host of other veggies, throw them in instead.
In other words, play with your food before you eat it. Then eat it up!
- Use Ramen in Every Meal Without Getting Sick of it [Food] (lifehacker.com)
- Cook Fast, Live Young: Six Ways to Spice Up Ramen Noodles (savings.com)