Cooking with Ramen

Y'all just need to trust me on this one. 

Garlic | Soy sauce | Sweet thai chili sauce | Lemon juice | Worcestershire sauce | Fish sauce | Ramen noodles {2 packages can usually feed 2 adults and a young child}


one cup of your favourite frozen veggie mix


one pound of boneless skinless chicken breasts, cubed


Mix together condiments to taste. 
I use {roughly}:
1/8 cup soy sauce
1 tsp minced garlic
a few shakes of fish sauce 
1 tsp sweet thai chili sauce
a few shakes of Worcestchire sauce
dash of lemon juice


Place chicken cubes in non-stick pan, cover with sauce.

{not pictured} cook ramen noodles according to package directions--add the package sauce at your own discretion. I choose to, but I also avoid thinking about how much extra sodium this adds! Before adding the package sauce, I cook the noodles and then drain all but a half cup of water from the pot.


With the heat on medium-low (4 on my stove), cover the chicken for five minutes. 
NO PEEKING. 
The steam that forms with the lid on will keep the chicken tender and juicy. 
After five minutes, turn the chicken and stir the sauce. 
Cover for another five minutes--seriously no peeking!

{not pictured} stir frozen veggies into ramen, cover and turn heat to low. 

When the chicken is cooked thoroughly, throw it and the sauce from the pan into the pot with the veggies and noodles. Mix well. 


Happiness in a bowl!