“Best Chicken Ramen ever!” say Hubby and the Boy.
Well label me super happy and while the monster was less vocal she ate an impressive amount. We have a habit of popping into Wagamama’s when we’ve faced the gauntlet of shoe shopping and their kids ramen always goes down a treat. But it’s pricey (after you add drinks, pudding and the sides*) and so after a particular request for “that noodle place” I went a-hunting for recipes.
Turns out Wagamama themselves share some recipes like their chili chicken ramen and I also found a kids chicken ramen recipe too from Truly Madly Kids. So I kinda combined the two with ingredients that I already had being:
- Marinated chicken with garlic and ginger.
- Chicken stock and added miso.
- Egg noodles.
- Spring onion, carrot and sweetcorn.
**The kids like it just as while I added chili sauce to mine and hubby added chili AND soy sauce. I actually feel like the kids ate a whole meal and there’s enough to reheat for lunch another day too.
*God, I love their crispy prawns and pork buns!
*I’m going to guess that you can figure out how to cook the ramen but if not give me a shout and I’ll add step by step instructions.
Does that plate of deliciousness just not look too good to be true!?!
Here we have roasted peppers, green beans and spicy aubergine with homemade gluten free bread, piping hot and enjoyed thoroughly. Well, by myself at least as the other family members declined to eat said dinner last night and filled themselves up on cereal and peanut butter sandwiches.
While they missed out it meant that I had more than enough to eat for today’s lunch and being such a freezing cold day at that it was much appreciated. Good food can really brighten your day, especially when it’s a no-effort-heat-it-up from leftovers lunch.
I was especially pleased with the bread as I simply followed the packets recipe weeks ago and froze it after slicing. The bread mix is about a year out of date, a bag I found hidden at the back of the cupboard!
It was warm, comforting and starchy with that extra feel good factor that comes when you eat your vegetables and I give myself plus points for using up cupboard fodder, even just a little.
Feeling flushed with my success at accidental ‘batch’ cooking I made extra mushroom stroganoff with pasta today – unfortunately not photo worthy as the chestnut mushrooms turned it a strange browny grey colour – but I know I’ll be looking forward to it at lunch time.