Easy Asian Chicken with Noodles

A More Filling Alternative to Ramen

In our house we love Asian food. At least, Nick and I do; the kids are still being lame about food. I think we make some sort of Asian dish maybe three times a week. Nick has gotten pretty good at a real bowl of ramen, and he’s on a quest to make the perfect Hot and Sour Soup. I usually make a basic Lo Mein or fried rice with a good mix of chicken and vegetables—depending on what we have.

I’ve mentioned before how we love anything that makes cooking more convenient and easy. This stir fry sauce is the perfect thing for a quick and tasty dinner. Sometimes we get the store brand, sometimes we get the name brand. It depends on where we shop; Kroger’s store brand tastes just as good or better than the name brand, but Food Lion. . . well, Nick says it’s worth it to drive farther to shop at Kroger.

Anyway, back to my lunch. I was scrounging for something to eat and found a small cabbage, some frozen chicken, and a pack of udon noodles. And we usually have stir fry sauce on hand.

I fried the cabbage and chicken until the cabbage was almost-stuck-to-the-pan crispy and the chicken was done, then I added the noodles and let them cook for a few minutes. I finished it off with the sauce (and now we don’t have any on hand), and served it up. Healthy, and filling, and enough for myself and the three toddlers.