Fast Chicken Noodle Stew for 1 Much Better Than Ramin
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
1
ingredients
- 1 large boneless skinless chicken breast, from the freezer cubed to stick sized chunks (a whole one if they are small)
- 7.39 ml oil, for the stir fry.
- 2.46 ml crushed ginger
- 236.59 ml water
- 4.92 236.59 ml low-sodium chicken stock or 236.59 ml low sodium chicken broth
- 4.92 ml roasted garlic, if you don't have it just skip the garlic altogether
- 4.92 ml dried celery flakes or 1 stalk celery, med fine dice
- 4.92 ml crushed dried shiitake mushroom
- 4.92 ml dried chives
- 4.92 ml dried green onion
- 4.92 ml dried white onion
- 14.79 ml carrot, very fine dice (optional)
- 151.04 118.29 ml dried flat egg noodles or 118.29 ml ramen noodles
directions
- Lay everything out on your board because like stirfry it goes FAST.
- Put all the dried (or fresh substitutes: You'll want to use your own judgment here, just mix and match, or if you're using fresh, around 1/2 cup total.) in a container for fast addition.
- Put the splash of oil in the wok and crank up the heat.
- Immediately add the ginger so it doesn't scorch, and then the chicken chunks.
- Chow the chicken and ginger together until the chicken is no longer translucent.
- Add the chicken base and water or the broth/stock.
- Immediately add all the veggies and/or dried veggies.
- If you're using dried noodles add now, or if fresh wait 3 minutes.
- Add the fresh noodles and simmer for another 4 or 5 minutes.
- Pour in a bowl and enjoy.
- I learned to use the sticks in the early 50s in Korea while I was a voluntary guest of Uncle Sam.
- Lately the crippled hands make it difficult.
- I found a nifty gadget at my local sushi takeout place called a Fun Chop, it's a little flexible plastic bar thing that holds the sticks rather like an inverted print A.
- it works!
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RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
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Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.