Family Cookbook: Ramen Stir-fry

My daughter really loves ramen noodles. Naturally, this is probably her favorite dinner. It’s basically ramen noodles without the soup. Since ramen itself doesn’t have much nutritional value, I be sure to load it up with chicken and vegetables, which the kids don’t mind since the ramen tastes so good.

INGREDIENTS

• 1 tbsp oil
• 2-3 pounds skinless boneless chicken thighs
• Seasoned salt
• 3 tbsp oil
• 3 medium bell peppers, cut into chunks
• half bag shredded carrots
• 4 cups of boiling water
• 6-pack of dry ramen noodles
• 2 tsp sesame oil
• 4 tbsp Tamari

DIRECTIONS

1. Heat a tablespoon of oil in a large wok.
2. Season chicken with seasoned salt and cook in the wok until done, about 10 minutes.
3. Remove cooked chicken from wok, chop it to pieces, and set aside.
4. Add another tablespoon of oil, peppers, and carrots to the wok and stir-fry under high heat for about 5 minutes.
5. Crush the dry ramen and add to a medium sized pot. Add the seasoning packets that came with the ramen, then cover with boiling water. Stir and wait until noodles soften, then drain.
6. Add the noodles and chicken to the vegetables in the wok. Add remaining 2 tablespoons of oil, sesame oil, and Tamari to the wok. Stir-fry under high heat for about 3 minutes.

Makes about 6 dinner portions.