Friday, December 31, 2010

Thai Ramen with Vegetables

I know, I know, Ramen is for college kids. But really, you can make some pretty tasty meals with it! Or substitute regular pasta if you want, but I like the budget friendly Ramen. The dish is full of vegetables, chicken and lots of flavor. I used the Creamy Chicken Ramen because I wanted to add a little extra body to the sauce. I think a regular Ramen might taste OK, but the sauce would probably be too thin.

Here is the cost breakdown:

1 Chicken breast - 50 cents2 packs of ramen - 25 cents
1/4 onion - 20 cents
2 green onions - 20 cents
1/2 red pepper - 75 cents
1 carrot - 20 cents
2 Tablespoons peanut butter - 50 cents
1 Tablespoon cilantro - 5 cents?
Total cost - Approximately $2.65 for a 2-person meal

  • 1 chicken breast, cut into small chunks
  • 2 packages Creamy Chicken flavored Ramen
  • 1/4 onion, sliced
  • 1/2 red pepper, julienned
  • 1 carrot, julienned
  • 2 Tablespoons peanut butter
  • 2 Tablespoons soy sauce
  • 1 Tablespoon brown sugar
  • 2 green onions, sliced
  • 1 Tablespoon cilantro, chopped
1. In a large nonstick skillet, add 1 Tablespoon oil and heat over medium high. Add chicken and cook thoroughly. Add onion, red pepper and carrot to pan and cook 3-5 minutes until tender.

2. Meanwhile, bring a large pot of water to rapid boil. Add Ramen noodles with seasoning packet and cook 3 minutes. Be careful not to overcook the noodles or they become soggy.

3. Drain noodles, reserving about 3/4 cup liquid. Add peanut butter, soy sauce and brown sugar to noodles, mixing well to combine. Add noodles to pan with chicken and vegetables and stir. If too much liquid rema
ins, bring saute pan to a boil and simmer 3 minutes until liquid evaporates.

4. Remove pan from heat and add green onions. Stir to warm the onions. Top with chopped cilantro and hot sauce, if desired.

- Pastry Princess

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