In this recipe's case, Ramen Noodles are a lifesaver! I would seriously much rather eat Ramen in this dish than buy expensive Thai noodles in the Asian section. The Ramen has a great curly texture, and you can't beat that!
My main motivation for using Ramen noodles in this dish is because Mr. Sillipants used to eat nothing but Ramen, so I find ways to still incorporate it into more vegetable-based meals.
Comment Faire (How-to)
Four different pans of stuff end up in one skillet; toss, then serve.
Skillet 1: Sautee sliced zucchini in olive oil with salt and pepper
Skillet 2: Sautee chicken breast and mushrooms in olive oil with Ramen chicken seasoning packets
Saucepan 1: Boil Ramen noodles for 3 minutes and drain
Saucepan 2: Simmer the perfect homemade teriyaki sauce to pour over it all
2 chicken breasts, cut in strips or chunks
2 small zucchinis, sliced
1 package sliced mushrooms
2 packages Ramen noodles with seasoning packets
Les Avis (Tips and Advice)
- Cook the noodles until just done. Soggy noodles are gross, plus these will receive extra moisture from the sauce and are subjected to extra heat when all ingredients are tossed together. Just as they come apart with a fork during the boil, they are done.
- Sautee the skillet stuff on medium high heat. Zucchini is best when it is browned a bit on both sides, but still firm, not soggy. Mushrooms taste great when browned, too, and so does the chicken. Don't overcook the chicken. It tastes so good when it's still tender. Keep the skillet stuff moving, flipping and tossing constantly.
- Toss everything together in one skillet until well-coated in sauce and mixed nicely.
This is a great make-ahead meal for work lunches!
