One of my students favorite recipes during the school year was Ramen Noodle Stir Fry. Know, sounds...interesting. But let me give you some background information about it.
I "invented" this in college. When I was poor but still wanted to eat somewhat healthy. You know vegetables! When I got my first teaching job, my students were very poor. This was a staple in their homes. And if I could get them to eat more vegetables, then why wouldn't I!
So the evolution of Ramen Noodle Stir Fry came about. I can honestly say, of all the recipes that I taught over the years, this is the one that students would come back and tell me they made this for their family. It is simple, cheap and delicious.
Now you know the history, let's get cooking!!
Decide on your veggies. Frankly, I don't care what veggies you use. And I don't always use the same veggies. In fact, I'd put a list on the board at school and tell the kids they HAD to pick 3. They didn't have a choice, they must have veggies. So, for you, what do you have in your cupboard/fridge/freezer? Use that!!
Then cook your veggies, when they are soft, take them out and then cook your chicken. When it is brown, and the veggies back in.
Then add the noodles with about 1/4 of the water. Add your seasoning and cook until most of the water is gone.
Ramen Noodle Stir Fry
3 pkgs. Ramen noodles (with seasoning)
1 c. chicken
2 Tbsp Vegetable Oil
1 whole carrot, dice into sm. cubes
1/2 c. green beans
1 big zucchini
1 big white onion
In a pan, bring Ramen noodles to a boil until tender. Cut chicken into small bite size pieces. Cook chicken in oil in a skillet until no longer pink. Place cooked chicken in a separate bowl. Chop vegetables. Add a bit of oil to the same skillet and add chopped vegetables. Stir fry or sauté vegetables until cooked, not soft. Drain cooked noodles and toss them into the skillet with the vegetables. Add chicken. Sprinkle with noodle seasoning