Clear the Fridge Noodle Bowl

All you need for this recipe is leftover veggies in the fridge, a pack of ramen and some other household ingredients.

View Instructions

Servings

3

Ready In:

30 Minutes

Calories:

Unknown

Good For:

Lunch or Supper

Inroduction

About this Leftover Noodle Bowl

By: Spencer Bomboir

Sometimes cooking supper can feel like an episode of chopped – rummaging through the fridge looking for ingredients to make a meal out of. Luckily, this meal can be made with some leftover vegetables (or canned even), some sort of meat out of the freezer, and a couple packs of ramen noodles.

Ingredients

2 Chicken Breasts
2 Packs Ramen
Broccoli
Red Pepper
Carrot
Mushroom (1 can)
Onion
Garlic
Ginger
2 Tbs Soy Sauce

Garlic Powder
Onion Powder
Ginger Powder
Sesame Seeds
1 tbs Brown Sugar
2 Tbs Black Bean Sauce
1 Tbs Hoisen Sauce
1 Tbs Sesame Oil
3 Tbs Peanut Butter

This is just the recipe I used to make this meal – however the chicken can be swapped for any any meat, and the veggies can be anything you have laying around.

Step by Step Instructions

Step 1

Marinate your chicken. Cut chicken into thin strips. Combine chicken Soy sauce, garlic, ginger, brown sugar, garlic powder, onion powder and pepper. Sit for a couple hours or overnight.

Step 2

Make your sauce. Combine soy sauce, black bean sauce, hoisen sauce, sesame oil, and peanut butter. whisk until smooth and set aside.

Step 3

Heat a pan to medium-high heat. Cook chicken for a couple mins on each side and remove from heat onto a plate.

Step 4

Add in broccoli, onion, peppers, carrots and mushrooms. Saute until softened, but not mushy.

Step 5

Bring a small pot to a boil and cook your ramen noodles. Drain once cooked and set aside.

Step 6

Add chicken to the vegetables in a pan. Add in sauce. Cook for 2-3 minutes. Then add in ramen noodles and toss until evenly incorporated. Put in a plate, top with sesame seeds and enjoy.