Using ramen to stretch leftovers is quite common. This method below is a variation on one of my favorite ways to eat ramen. Since the meat is already cooked you can make this in under 10 minutes from start to finish.
A recipe from Keri, writing from Kentucky:
- 2 leftover grilled chicken breasts (or strip steaks, pork chops, whatever may have been on the grill the night before) cubed
- 3 bricks of Ramen (we liked to match the flavor with whatever meat we were using, although I suppose you could mix it up) flavoring included broken into quarters
- 1 bag of frozen mixed veggies (any type will do, no need to be picky. I’ve used broccoli, stir fry mixed veggies, garden medley)
- 2 tbs olive oil (you can use vegetable oil, butter or margarine in a pinch as well)
- 2 cups of water
Heat oil in the biggest skillet you can find or in a wok if you have one on medium high heat. Once you can see just a hint of smoke (or if using butter/margarine, once melted and getting foamy) dump in the bag of frozen veggies. Cook for about 2-3 minutes, stirring frequently, until the veggies are about semi-cooked. Sprinkle on the flavor packets and add the leftover cubed meat and the raw noodles. Continue to cook until the veggies are almost completely cooked, still stirring frequently to make sure nothing sticks or burns. Add the water and crank the heat up all the way to high. Stir constantly until all the water has been absorbed. If the noodles are still not quite done, add a little more water and cook until done. Toss on a plate and enjoy. This recipe will feed 6 kids and provides three of the original four food groups. If you serve with a glass of milk, you’ve got a balanced meal!