{Taste Test Tuesday} Spicy Korean Noodles

We recently went on a cruise to Mexico and were on a tight budget the weeks leading up to it.  This meant no elaborate and/or expensive meals.  While scrolling through recipes on Pinterest, "Ramen Noodles with Spicy Korean Dressing" caught my eye.  It doesn't get much cheaper than Ramen, right? Although the recipe was cheap and simple I felt it needed a Nicky makeover so I added a little bit of this and a little bit of that. The end result was BETTER than I imagined; loaded with veggies, chicken, and perhaps a little too much spice.

Serves 4

Ingredients

• 4 packets Ramen noodles
• 2 tablespoons canola or EVOO
• 2-3 scallions, finely chopped
• 1 rotisserie chicken, shredded OR 4 thinly sliced, boneless pork chops
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 orange bell pepper, thinly sliced 
• 2 portabello mushroom caps, sliced

Dressing:

• 2 to 2-1/2 tablespoons Siracha (3 tablespoons is really spicy, BEWARE)
• 2 to 2-1/2 tablespoons low-sodium soy sauce
• 3 teaspoons rice vinegar
• 2 to 2-1/2 teaspoons honey
• 1-1/2 tablespoons toasted sesame oil
• 1 packet of Ramen seasoning...or less, it's full of sodium

Directions

If using pork, heat half a tablespoon of oil in a large saute pan.  (It will cook fast if thinly sliced) If using a rotisserie chicken, shred it and set to the side. When pork is done cooking, take it out of the pan and set to the side.  Add the remainder of oil and cook veggies (except scallions) until slightly tender.

Whisk together all dressing ingredients and set aside.

Meanwhile, in a pot, cook the noodles according to package instructions. (Boil for about 3 minutes)  Throw them in a colander and rinse under cold water.

Toss together the noodles and dressing until fully coated.  Garnish with scallions and serve.

Adapted from Season with Spice.

I'll be the first to admit this isn't the healthiest recipe I've made, but hey, money was tight and there was NO WAY I was eating plain old Top Ramen. It's loaded with veggies, lean meat, and the sodium was significantly reduced! Not only did my hubby love it (he just asked me to make it AGAIN while proof reading my post), but my 11 year old friend did too, veggies and all.  I'd say that's a success!

My little friend 

Feeling a little camera shy

This recipe definitely deserves ☆☆☆☆