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
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.
