Chicken Ramen
Ingredients
- 2 cups cubed cooked chicken breasts (rotisserie chicken works great)
- 2 packages ramen noodles (3-ounces each), broken
- 2 cups low-sodium chicken broth
- 1 bag fresh sugar snap peas (8 ounces)
- 2 tablespoons oil
- 2 tablespoons onions diced
- 1 tablespoon garlic minced
- 2 tablespoons carrots shredded
- 2 tablespoons green onions diced, green parts only, for garnish
- to taste salt
- to taste pepper
Instructions
- Heat oil in a large skillet.
- Add onions, garlic, and carrots; season with salt and pepper and saute for 3 minutes, stirring frequently.
- Stir in the snap peas and continue to cook for 3 to 4 minutes or until the sugar snap peas are crisp-tender. If the mixture is dry, add a little more oil.
- Add in the cooked chicken, broken noodles, and chicken broth; bring the mixture to a boil.
- Cook and stir for about 3 minutes, or until noodles are tender and most of the liquid is absorbed.
- Remove from heat.
- Garnish with green onions.
- Serve.
