- 4
Ingredients
- 1 lb. boneless, skinless chicken breasts or tenderloins, cut in bite-sized pieces
- 1 teaspoon dark sesame oil, divided
- 1 cup (1-inch) sliced green onions
- 8 ounces sliced baby bella mushrooms, optional
- 3 cups prepackaged coleslaw
- 2 (2.8-ounce) packages chicken-flavor ramen noodle soup
- 1 1/2 cups water
- 1 tablespoon low-sodium soy sauce
Preparation
Step 1
Heat ½ teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and onions; stir-fry 1 minute. Remove chicken mixture from pan; keep warm. Heat ½ teaspoon oil until hot. Add mushrooms, if using, and stir fry for 5 to 7 minutes until browned. Add slaw; stir-fry 30 seconds. Remove mushroom and slaw mixture from pan; keep warm.
Remove noodles from packages; reserve 1 seasoning packet for another use. Add the water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in chicken mixture, slaw, and soy sauce; cook until thoroughly heated.
*You can also make this same recipe with beef or vegetarian. For beef, simply substitute 8 ounces of ribeye steak, sliced thin, for the chicken; substitute beef flavor for the chicken-flavored ramen. For vegetarian, skip the meat and use veggie ramen. Throw in some tofu or extra veggies if you like.
Nutritional information at http://amybites.com/?p=3894