With the holidays in full swing and the associated consumption of baked goods, party food, cocktails and the like overtaking my diet, I was craving a simple, healthy–but of course, delicious– dinner to counter the indulgence of the season.
My sister shared the idea for this recipe with me. She is an excellent cook and has a strong repertoire of homemade meals, but she makes this in a pinch, using mostly store bought ingredients. When she described it to me, I was inspired to create a homemade version–though I reserve the right to cheat when I’m short on time. It worked well as a family dinner (though my finicky son turned up his nose), but it would be great for a summer party or ladies’ lunch. Don’t feel the need to wear dark glasses when buying the Ramen noodles. They really do add a lot to the dish and you’re not going to use those nasty MSG-filled flavor packets.
1/2 head cabbage
1/2 bunch broccoli (1 “tree”, stem included)
1 small onion
a 1 inch piece of ginger
3 TBSP rice vinegar
3 TBSP soy sauce
3 TBSP sesame oil
juice of one lemon
salt and pepper to taste
1. In Cuisinart, shred all vegetables including ginger.
2. Mix in bowl with remaining ingredients.
3. Refrigerate for several hours or overnight to allow flavors to blend.
Cheater version: buy 1 bag of broccoli slaw and mix it with 1/2 cup of bottled sesame/soy dressing
1 1/2 lbs boneless chicken cut in thin strips
3 TBSP soy sauce
1 tsp Sriracha or other Asian hot sauce
2 TBSP sesame oil
1 TBSP hoisin sauce
Mix all ingredients, allow chicken to marinate several hours or overnight.
Grill or saute chicken til done.
Cheater version: use purchased marinade, or buy cooked chicken.
Place a bed of slaw in bowl. Top with chicken. Crush a packet of ramen noodles and sprinkle over the chicken.
Leftovers the next day: I sauteed some shrimp in the same marinade, put a scoop of slaw in the bowl, added the fresh shrimp, crumbled the ramen, and voila, dinner again!