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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When the weather is too hot to cook in the RV I take the Propane camp stove or the toaster over outside to cook, in the shade, on the picnic table. This is a simple and easy 2 pan meal that lends itself to outdoor cooking. This a great way to use one of the 1/2 cup bags of roast chicken you should have in the freezer. My Mother used to say, Never roast a chicken! The oven is on anyway so it doesn't cost any more to roast two of them and you can always find a use for a bit of chicken. Ingredients:
1 package ramen noodles, broken into small pieces. (throw away the 'flavor pack' you don't need the sodium.) |
2 tablespoons ghee (clarified butter) |
4 -5 green onions, thinly sliced,whites & light green only |
1/4 red bell pepper, chopped |
1/4 green bell pepper, chopped |
1/2 cup cooked chicken, chopped |
3 eggs, lightly beaten |
salt |
fresh ground black pepper |
salsa, fresca (nursedi's chilean salsa #63836 is great) |
Directions:
1. Cook Ramen and drain.
2. While the Ramen is cooking, heat an 8 inch saute pan over medium-high heat.
3. Add Ghee.
4. Saute (stir fry) Onions and Bell Peppers'til Onions are translucent.
5. Season Egg mixture to taste with Salt and Pepper.
6. Mix noodles with Onions and Bell Peppers.
7. Add Egg mixture, Stir and spread evenly over bottom of the pan.
8. Cook'til brown, 4-5 minutes, turn, cook other side'til brown, 4-5 minutes.
9. Cut into wedges.
10. Serve with Salsa Fresca.
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