All of this being said, though, this dish is kind of awesome and brings a bit of excitement to a mid week meal. It's also a good way to work your veggies back in after you've been engaging in Carbs-giving 2013.
*Nothing about ramen is fancy.
from Budget Bytes
2 tbl vegetable oil
2 inch piece of ginger, peeled and grated
1 chicken breast, sliced thin
1/2 head of green cabbage, sliced thin
1 medium yellow onion, sliced
2 medium carrots, grated
1 small head of broccoli, cut into bite sized pieces
2 packages of ramen noodles, seasoning package discarded
1 tsp sesame oil
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tbl ketchup
(up to) 1 tbl siracha
1 tbl sugar
Prep all vegetables and chicken breast. Bring a pot of water to boil. Heat vegetable in a (really big) skillet over medium high heat. Add the ginger, cook for 30 seconds. Add the chicken, cook until done.
While working on the chicken, add the ramen to the boiling water. Boil for about three minutes. Drain and return to the pot. Add in the sesame oil and toss. Set aside.
Once the chicken is done, add in all of the vegetables. Allow to cook until wilted down, about 8 minutes or so. While the veggies are cooking down, combine the soy, Worcestershire, ketchup, sriracha and sugar in a small bowl. Once the veggies are wilted down, toss in the noodles and the sauce and combine well.
Serving size 1 cup (makes six)
Points plus 8