Recipe by Clean Plate Club
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.
Top Review by JackieOhNo!
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 (170.09 g) package ramen noodles
- 14.79 ml teriyaki sauce
- 9.85 ml light sesame oil
- 1 lime, juice of
- 4.92 ml sriracha sauce
- 1 small garlic clove, crushed
- 2.46 ml fresh grated ginger
- 118.29 ml chopped leftover cooked chicken
- 1 small red pepper, finely chopped
- 118.29 ml finely shredded raw cabbage
- 1 carrot, grated
- kosher salt
- 59.14 ml chopped peanuts
Directions See How It's Made
- 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.