Thai Ginger Chicken Noodles

Thai Ginger Chicken Noodles
Ingredients:
  • 1 packet rice noodle ramen (thai ginger flavor preferably)
  • 1 Tbsp dried diced carrots
  • 1 Tbsp diced dried onion
  • 1 Tbsp dried shredded cabbage
  • 1/8 tsp red pepper flakes
  • 1 can 3 to 5-ounces chicken, pop top
  • 2 Tbsp shredded dried natural coconut
  • 1 packet or 1 Tbsp coconut or olive oil
Instructions:

At home pack the noodles, half of the flavor packet and the dry vegetables in a quart freezer bag. Put the coconut in a small bag and place it and the chicken with the bag.

Add the chicken and 1 cup near boiling water to the bag. Mix well, seal tightly and put in a cozy for 5 minutes. Do not let sit to long, as the noodles can get mushy.

Drain off any remaining water carefully, leaving a Tablespoon behind and stir in the other half of the flavor packet, along with the oil. Top with coconut and eat.

Serves 1.
Notes:
By adding half of the flavor packet first, the noodles get some flavor while “cooking” but you drain off some of it. The other half of the packet gives a flavor punch at the end. Overall, while I wouldn’t recommend this for those on a low sodium diet the dish has reasonable amounts of sodium, about 800-1,000 for a very filling dish (depending on how much chicken used).
This dish would also work well vegetarian. Leave the chicken out, and add in cashews chopped up with the coconut.
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