This is a quick weeknight meal. The original recipe from my girl, Martha, is written for one serving. I added chicken and lots of red pepper to bulk it up so my recipe makes 3-4 servings depending on how much you eat.
My two week vacation is coming to an end tomorrow. Sadness. I haven't had this much time off in the summer since I was in high school! I usually get a long vacay in December. Speaking of, I'm thinking this may be the year to go away for Christmas. New York City, perhaps? hmmmm. I'll have to see what my sweetheart has to say about the idea.
My mom and I were in Iowa visiting family. We took care of my ailing grandparents, I scooped up an enormous amount of donkey and horse poop with my cousin, we all played in the pool and drank, and we tried to stay fit with her sister by running the trail in Charles City, Iowa --very nice by the way. Of course we couldn't be that good on vacation and we all reveled in our family tradition of picking from The Candy Bowl.
After a few days of that I went to Minnesota, and I pumped iron with my very favorite uncle. We saw three movies! So much fun! Pacific Rim (AWESOME). World War Z (eh. like Contagion). and Now You See Me (Woody Harrelson always wins, if you ask me.) He introduced me to cinnamon bears and I think I may have to order these on amazon. eek! I finally bought some major kick ass foundation (shade 117). We also took a yoga class. It was painful. And no, I wasn't sore. I mean I was painfully patient for that class to be over.
Can you believe there isn't a Kate Spade New York store in Minneapolis? Even at the Mall of America? Crazy.
And for my foodie friends, we discovered this store right in his neighborhood called Annona's. Check them out if you're in Minneapolis. Be prepared to spend some $$. I also shopped it up at Patina. Too much fun in there.
I love visiting family and taking part in their daily schedules to really see what life is like for them. I know it's more fun now though because they both work in education and they're out for the summer!
Ahhh great memories.
Thai Ramen Noodle Upgrade
- 2 red peppers, chopped into long thin slices
- 1 boneless, skinless chicken breast
- salt & pepper
- basil leaves
- ground ginger
- non-stick cooking spray
- 2 packages of ramen noodles
- 2 packets of the ramen flavoring
- 2 Tbsp soy sauce
- 4 Tbsp peanut butter
- 4 tsp Sriracha chili sauce
- 1 scallion
Place an oven rack on the second notch from the broiler. Turn on your broiler and prepare a small baking pan by lining it with foil and spraying the foil with non-stick cooking spray.
Season on side of your chicken breast with salt and pepper, basil leaves, and ground ginger. I didn't measure, just sprinkle away. Spray that side of the chicken with non-stick cooking spray so those seasonings don't char. Place the chicken on the sprayed, foil lined pan and place it on the oven rack we adjusted already. Set your timer for 6 minutes. Chop up the red peppers and scallion. Take the chicken out, flip it, sprinkle with seasonings again and spray with the non-stick cooking spray. Place it in the oven again and set timer for 5 minutes. In a large bowl, add your soy sauce, peanut butter, ramen flavoring, chili sauce, and scallion. When the chicken is done, it will look like this:
It's not going anywhere. Let it sit there until you need it.
Bring some water to a boil in a small saucepan, enough for your noodles. When it's boiling, drop your red pepper slices in and set the timer for 90 seconds. Take out the red peppers and put them in the bowl with everything else. Shred your chicken. I do this by stabbing it with my tongs and/or using my knife to slice as I go. Add your chicken to the bowl. Stir it all. Now drop your noodles into the same water and set the timer for two minutes. Save your pasta water in case your sauce is too thick. Don't over cook them. Add the noodles to the bowl and any pasta water to thin it if you wish. I use my tongs to retrieve the peppers and noodles. I skip the colander for this one.