And just like that we all wake up to December. Happy fri-yay and happy December my friends!
It’s funny, you’d think the reality of time moving on would eventually set in after a while……..but somehow it’s always surprising to me. You know what I mean?
Well anyway, I realized there’s been a lot of sweet stuff around here recently and I thought it was about time I shared something on the savory side with you guys, you know, cuz balance and stuff. Although, if life worked the way I wanted it to this time of year then we’d be able to thrive on Christmas cookies and chocolate treats all month. Of course, then we wouldn’t get to eat things like this delicious ramen, which brings us back to that balance thing. I’m so glad there’s a time for everything.
Alright, so you might have noticed that I gravitate towards Asian cuisine a lot. Well, sorry if it’s not your cup of tea, but around here it’s a favorite so I enjoy making things like this ramen.
Today’s recipe is also gluten because I used brown rice ramen
Oh, and you don’t have to use rice ramen specifically. You can use a whole variety of different ramen or noodles in place of it and it will be just as good. As for the broccoli and greens, those happened to be in my fridge when making this, but the possibilities are pretty endless when it comes to veggie combinations. Mix and match what you like. Another little shortcut to try; sometimes I also add rotisserie chicken instead of cooking it from raw to cut a step.
I topped it off with some chopped peanuts for crunch and some pomegranate arils for a tangy sweetness (and let’s be honest) because they’re gorgeous! Don’t worry though, if that’s seems strange to you they’re totally optional.I’m so excited because tonight I’m headed to Spokane with two of my sisters and my parents to see The Nutcracker in the
XOXO
A fast and easy recipe for a bowl of noodles and veggies packed full of flavor. This is perfect for lunch or a quick dinner any night of the week.
Ingredients
-
- 1 pound broccoli flowerets
- 2 cups mixed spring greens or spinach
- 2 tablespoons cooking oil (I typically use peanut)
- 1 pound boneless, skinless chicken (breast or thigh), cut into bite-size pieces
- 4 squares (280g) brown rice ramen
-
- 1/2 cup water
- 3 1/2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 – 2 teaspoons sriracha, or to taste
- 1 tablespoon brown sugar
- 2 tablespoons tahini (sesame seed paste)
- 1 pomegranate, arils (seeds) removed
- 1/2 cup roasted peanuts, chopped
Instructions
- Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (you’re just wanting to soften them, not fully cook). Drain and rinse with cold water to help them stay firm when added to the stir-fry later. Set aside.
- For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, garlic, ginger, sesame oil, sriracha, brown sugar, and tahini. Set aside.
- In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli and cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
- Add remaining oil to wok or skillet along with the chicken. Cook for 2 to 3 minutes, or until no longer pink. Scoot the chicken to the sides of wok. Stir sauce again and pour into center of wok. Cook and stir until thickened and bubbly. Now add the broccoli back in and the greens and stir 1 minute more or until heated through. Toss in the noodles and use two large spoons or spatulas to combine everything. If desired, garnish with pom arils and chopped peanuts and serve with additional soy sauce.
Notes
I used brown rice ramen
