DO YOU HAVE KIDS THAT LOVE RAMEN? I DO, SO I AM ALWAYS LOOKING FOR CREATIVE WAYS TO MAKE DISHES WITH ALTERNATIVES TO THE HIGH CARB NOODLES WE DON’T EAT ANYMORE.
THIS IS AN EXCELLENT DISH FROM CHEF SCOTT IN THE EYCC COOKBOOK (END YOUR CARB CONFUSION THE COOKBOOK)! You can find it on my Resources Page.
IT WAS LITERALLY LESS THAN 30 MINUTES TO THE TABLE!
TIPS & SHORTCUTS
- I used frozen prepackaged chicken I thawed and marinated overnight in a little soy sauce.
Sometimes I batch cook chicken and/or eggs to have on hand for salads and such. This is a perfect dish for that leftover chicken or those extra boiled eggs! - When it came time to shred the chicken, I just gave it a good dice.
- I used a 6 cup box of chicken broth I had on hand from a sale. You could use bouillon cubes or any type of chicken broth. I do not suggest water.
- I used 2 tsp Anise Seed I had on hand.
- I used 2 tsp ground pepper. This was nice and peppery. Adjust to your liking or omit.
- I used Zoodles. This is a time saver for me. I rinsed them and put them back in their little box until ready to use,
- I strained all the broth into a bowl in the sink and back into the pan.
- I did not dump the chicken and veg in the pan. I assembled in the bowl as instructed so as not to overcook the zucchini.
It was all perfect! This served 3 of us who live here at home and with one bowl leftover. 馃尭Enjoy!
0 Comments