Trader Tuesday - Kung Fu Panda Noodle Bowl

Tried a new recipe last night that I had seen in Southern Living. Of course, I didn't have all the right ingredients so I substituted and modified, actions my husband usually fears. Last night it turned out pretty good, though. We told AJ we were eating "Noodle Bowls, just like on Kung Fu Panda." So that's what I'm naming the recipe. It was SUPER-EASY since I had cooked the chicken a couple days ahead of time.

KUNG-FU PANDA NOODLE BOWLS
(serves 2)

Chicken:
2 boneless, skinless chicken breasts, thawed
1/4 cup-ish Teriyaki marinade
several shakes of the bottle of light soy sauce
2 tbsp olive oil

Marinate chicken breasts in a ziploc bag with Teriyaki and soy, for 30 minutes or several hours in the fridge. When you're ready to cook them, sautee chicken and marinade in olive oil on medium-high heat. The sugar in the sauces puts a lovely brown coating on the chicken. (Somehow I managed to cook it long enough without going too long.) Slice. There will be PLENTY of chicken for your noodle bowls, and probably enough for a salad the next day, too.

Noodle Bowl:
2 pkgs Oriental-flavored Ramen noodles
2-4 Tbsp chopped cilantro
2-4 Tbsp chopped green onion (or substitute white onion like I did)
1 cup sugar snap peas (or sub fresh broccoli like I did)
chopped peanuts

In a large saucepan, combine 4 cups water, 2 flavor packets from the Ramen noodles, cilantro, and onions, and bring to a boil. Add noodles, and snap peas if using. Boil another 3 minutes. (If using broccoli, sautee/steam it in a bit of water, soy sauce and teriyaki).

Assemble noodle bowls with noodles, broth, broccoli then chicken. Garnish with chopped peanuts (we even subbed honey-roasted, because that's what we had).

This was yummy and felt virtuous. The cilantro came through sometimes but didn't overwhelm. It's definitely going in my rotation. Thank you, Southern Living!