Pan Asian Frugal Noodles

"Lately the favorite game at our house is: “What can we make with what we have?” It’s fun and challenging and the savings are substantial. Here’s what I came up with today. It’s much lighter and less oily than typical sesame noodles. I think this combo would also work great with leftover pork or shrimp."
 
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photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
photo by PalatablePastime photo by PalatablePastime
Ready In:
23mins
Ingredients:
13
Serves:
2-4
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ingredients

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directions

  • Toss out the Ramen salt/seasonings or save if you like.
  • Place unbroken Ramen in a large bowl that holds four cups of water.
  • Add three and a half cups of water and nuke in microwave for three minutes.
  • Separate noodles with a spoon.
  • Drain noodles and put into mixing bowl.
  • Add the teriyaki sauce and sesame oil and toss to coat.
  • Stir in the chicken, carrot, cabbage and red pepper.
  • Combine lime juice, garlic, ginger and Sriracha sauce and stir this into the noodle and vegetable mixture.
  • Cover and refrigerate for up to 8 hours.
  • Before serving add salt to taste.
  • Sprinkle on chopped peanuts.

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Reviews

  1. This is super easy and is chock-full of flavor! I made this exactly as posted, except I didn't use the chopped peanuts. I ended up packing this for lunch and it was the perfect meal. It's also very affordable. Thanks for sharing. Made for Fall PAC 2012.
     
  2. Very tasty! I will love this in the summer since it is a cold dish. I will probably layer it on top of a bed of shredded lettuce, put the noodles on that, and top with skewers of teriyaki chicken! Excellent recipe; thanks for sharing! ~Sue
     
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RECIPE SUBMITTED BY

<p>Wife of a professional cook, Mom, Omnivore. We love to travel and seek out the best regional food as we go.</p>
 
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