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.
Lunch or Supper
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.
- 2 Chicken Breasts
- 2 Packs Ramen
- Red Pepper
- Mushroom (1 can)
- 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
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.
Make your sauce. Combine soy sauce, black bean sauce, hoisen sauce, sesame oil, and peanut butter. whisk until smooth and set aside.
Heat a pan to medium-high heat. Cook chicken for a couple mins on each side and remove from heat onto a plate.
Add in broccoli, onion, peppers, carrots and mushrooms. Saute until softened, but not mushy.
Bring a small pot to a boil and cook your ramen noodles. Drain once cooked and set aside.
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.
People Who’ve Made This
“I love noodle bowls. I eat one bowl every single day.”
“I didn’t eat thith rethipe. My mom cooked me noodleth with cheeth whizth inthtead.”
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