Empty My Fridge
Cheap Chicken Noodle Bowl | Budget Ramen Hack Better Macros Recipe #budgetmealprep #cheapmealprep
Ingredients
- Chicken thigh · skinless boneless trimmed1 ¼ lb
- Garlic powder1 tsp
- Onion powder1 tsp
- Black pepper½ tsp
- Salt
- Zucchini · diced1
- Bell pepper · chopped1
- Onion · chopped1
- Celery · chopped2
- Oil1 tsp
- Spaghetti8 oz
- Ramen seasoning1 packet
- Warm water mixed with ramen seasoning packet½ cups
- Cornstarch1 ¼ tbsp
- Soy sauce
- Scallion
- Chili flake · flakes
- Sesame seed
- Egg
Instructions
- Toss the diced chicken thighs with the garlic powder, onion powder and black pepper, with no added salt.
- Heat a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 6-7 minutes. Remove and set aside.
- Add 1 tbsp oil to the same skillet. Sear the zucchini for 2-3 minutes until the edges are golden. Add the onion and bell pepper and cook another 3-5 minutes until the onion is slightly browned.
- Boil the spaghetti according to the package directions. Drain and set aside.
- Whisk the two seasoning packets into ½ cup warm water. Whisk in 1 tbsp cornstarch until fully dissolved.
- Reduce the heat to low. Pour the sauce into the skillet with the vegetables and stir until it begins to thicken.
- Add the spaghetti and chicken back to the skillet and gently toss until everything is coated.
- Remove from the heat. The sauce will keep thickening as it cools slightly.
- Divide among airtight containers and refrigerate up to 4 days. Reheat in a skillet with a splash of water to loosen the sauce.
Summarized from Fit Men Cook's video. Watch it for the details.
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OnionEggScallionBell pepperCeleryChicken thighZucchiniSpaghetti
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