Ramen Noodles

warning: Creating default object from empty value in /home6/michelt9/public_html/modules/taxonomy/taxonomy.pages.inc on line 33.
ramen-noodles

Mushrooms & Chicken with Ramen Noodles

3/4 to 1 lb boneless skinless chicken breast halves, cut into strips
2 cups Green Giant Select Frozen 100% Broccoli Florets
1 (4.5oz) jar sliced mushrooms, drained
1 Tbsp.  soy sauce
2 (3oz) pkg chicken flavor Ramen noodle soup mix

Procedure
Spray large skillet with nonstick cooking spray.  Heat over med high heat.  Add chicken;cook & stir until no longer pink.

Add Broccoli, mushrooms, 1 3/4 cups water, soy sauce & 1 flavoring packet from noodles; mix well.  Bring to a boil. Break noodles in half crosswise; add to chicken & vegetables.  Return to a boil.

Thai Chicken Ramen Noodle Salad

Ingredients

1 Rotisserie Chicken (2 1/2 lbs)
4 Cups Water
2 Pkgs (3 oz) Ramen Noodles
3/4 Cup reduced fat Creamy Peanut Butter at room temp
1/4 Cup Lime Juice
3/4 Cup Light Coconut Milk
1/4 Cup Chopped Fresh Cilantro
1 Tbs. Sugar
3/4 tsp. Salt
1/4 tsp. Cayenne
6 Scallions trimmed thinly sliced
1 small seedless Cucumber pared halved lengthwise cut into 1/4 inch slices

Procedure

Discard skin from rotisserie chicken. Remove meat cut into strips.

Home Style Chicken Ramen Noodles

Ingredients
2 PACKAGES  RAMEN  NOODLES CHICKEN FLAVORED
1/2 TO 1 LB CHICKEN WITHOUT BONES
1 TSP. SANTA FE SEASONING
1 STALK OF CELERY CHOPPED
2-5 BABY CARROTS
1/4 C. CHOPPED ONIONS

Procedure
Put 4 cups of water in a saucepan. Bring to boil. Chop up the chicken and add to boiling water. Add celery, onion, seasonings (and bullion or extra seasoning), Santa Fe seasoning. Boil until chicken is done. Add carrots and Ramen noodles.

Add any other ingredients such as peas and broccoli. Boil until noodles are done.