I have just started the long walk into the land without naps and I do not like what I see. Ironically, this past weekend my husband had no issues putting our kid to bed, but I failed every time. This makes no sense at all since my child usually wants nothing to do with his dad come bedtime. Don't get me wrong, I am not complaining- I have been waiting for the day when I can push bedtime on to my husband again...
But, it's Monday. And while I run the ship at home, my husband is workin' hard for the money so that I have said ship to run and food to share here with you guys!
So umm, yeah, this whole no nap thing... NOT. A. FAN.
And while I always said my child wouldn't go to school until Kindergarten (or 1st grade), I realize now that that was one BIG FAT LIE. I love my kid (obviously), but I am not enough for him. Besides, his incredibly strong personality is going to need a little preparation before I send him off into the big scary world of actual school and cruel peer pressure.
Plus, let's just be real. It's only 2pm and my brain is a puddle of mush on the floor.
As my child fed me his very own play-doh ice cream creations, "Just a taste, don't eat it all, Mommy", I realized dinner needed to be fast and easy tonight.
Thank goodness for ramen.
Unlike my favorite college staple, however, this bowl of ramen is actually good for you! Aside from the obvious ramen noodles, this yummy bowl has zucchini noodles, shredded chicken, green onion and a super flavorful spicy chili sauce that takes about 2 minutes to make :) Due to my crazy life lately, I kept the veggies simple, but some sugar snap peas, shredded carrots or edamame would make great additions.
Ramen Noodles with Spicy Chili Sauce
Prep Time: 5 minutes / Cook Time: 15 minutes / Total Time: 20 minutes
Yield: 3-4 servings
1 pound boneless skinless chicken breasts, boiled and shredded
3 servings of ramen noodles (seasoning packet discarded)
3 medium zucchini, spiralized
3 green onions, chopped + more for serving
Fresh cilantro, for serving
Sriracha, for serving
For the sauce:
1 tablespoon red chili flakes
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon oil
1/2 teaspoon toasted sesame oil
1 teaspoon sugar
For the chicken- bring a large pot of water to a boil over high heat. When the water reaches a rolling boil, gently add chicken breasts and cover pot with a fitted lid. Turn off heat. Allow chicken to cook for approximately 30 minutes in the boiled water with lid on. Carefully remove chicken from the pot to a plate and allow it to cool before shredding with a fork (or fingers). Set aside or store in the refrigerator for later use.
While the chicken is cooking, prepare the spicy chili sauce- Add all the ingredients into a medium bowl or mason jar and whisk (or shake) until fully combined.
When chicken and dressing are prepared, bring a small pot of water to a boil and cook ramen noodles according to package instructions (note- if you're noodles come with a seasoning packet, discard packet or save for later use). Do not overcook your noodles! When noodles are almost completely cooked, remove from heat, drain and run under cold water to stop the ramen from cooking. Set aside.
Heat a large skillet over medium high heat. Add 1 teaspoon olive oil and zucchini noodles to the skillet and cook for 2-3 minutes, or just until zucchini starts to soften. Add half of your chili sauce and cook for one minute more, mixing well and stirring often to prevent burning. Add the shredded chicken and remaining chili sauce and gently toss to coat. Remove from heat and carefully fold the prepared ramen noodles and fresh green onions in with the cooked zucchini noodles.
Serve garnished with your favorite hot sauce (Sriracha), fresh cilantro and fresh chopped green onions.