This "dinner in a bowl" is good for you and your pocketbook. Two colors of cabbage entice your eyes, and fill you up — one chicken breast feeds the whole family!
- Cut chicken in thin julienne strips and marinate in sesame oil.
- In the meantime, cut carrots and bell pepper in julienne strips. Remove the tough outer leaves from the cabbages and shred in thin strips.
- Heat a small amount of peanut oil in a wok or large skillet on high; add chicken and stir fry until just cooked - a tad underdone is better than overdone as you'll be returning it to the hot wok later; remove to serving dish.
- Heat a little more peanut oil in wok and add carrots, red pepper and both cabbages. Stir fry for a minute or so and add stock plus seasoning packet from ramen noodles. Cook for 5-7 minutes or until cabbage is tender, stirring frequently. Add in chicken and crumbled uncooked ramen noodles; cook 1-2 minutes, stirring constantly to mix and heat. Remove from burner and serve hot.
We enjoyed this recipe and plan to make it again. Super budget friendly and I have to give 5 stars to the name of the recipe as well! Loved it!
This is great and very healthy! I used half the seasoning packet and It still had flavor. I added some mushrooms since I had them in the fridge and they needed to be used. I might even try bean sprouts or water chestnuts next time. It was great! Thanks for posting.
This is difficult to rate. It didn't knock my socks off, but it is colorful, healthy, tasty and crunchy--so it gets the five stars. I used about half the seasoning packet and suspect that next time I will forego that and just add soy sauce. I agree that the amount of cabbage seems huge, but it does cook down a lot. Nevertheless, I think that for the size of cabbages we get in America (excessively large), a quarter each of red and green would be better. Thanks for creating this dish!