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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Lately the favorite game at our house is: “What can we make with what we have?” It’s fun and challenging and the savings are substantial. Here’s what I came up with today. It’s much lighter and less oily than typical sesame noodles. I think this combo would also work great with leftover pork or shrimp. Ingredients:
2 (3 ounce) packages ramen noodles |
1 tablespoon teriyaki sauce |
2 teaspoons light sesame oil |
1/2 lime, juice of |
1 teaspoon sriracha sauce |
1 small garlic clove, crushed |
1/2 teaspoon fresh grated ginger |
1/2 cup chopped leftover cooked chicken |
1/2 small red pepper, finely chopped |
1/2 cup finely shredded raw cabbage |
1 carrot, grated |
kosher salt |
1/4 cup chopped peanuts |
Directions:
1. Toss out the Ramen salt/seasonings or save if you like.
2. Place unbroken Ramen in a large bowl that holds four cups of water.
3. Add three and a half cups of water and nuke in microwave for three minutes.
4. Separate noodles with a spoon.
5. Drain noodles and put into mixing bowl.
6. Add the teriyaki sauce and sesame oil and toss to coat.
7. Stir in the chicken, carrot, cabbage and red pepper.
8. Combine lime juice, garlic, ginger and Sriracha sauce and stir this into the noodle and vegetable mixture.
9. Cover and refrigerate for up to 8 hours.
10. Before serving add salt to taste.
11. Sprinkle on chopped peanuts.
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