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This is one of
those recipes that is relatively inexpensive and makes a TON of food.
It's great to feed a lot of people, and the ingredients are flexible
enough that you can make more of less of it depending on your
resources.
We used to live in Colorado, and on more than one occasion, we would have a house full of people. When that happened, I had certain go-to recipes that I knew would be tasty, filling, make large quantities, and were usually something that everyone would like. Add a salad and drinks, and this is enough to feed a crowd.
We used to live in Colorado, and on more than one occasion, we would have a house full of people. When that happened, I had certain go-to recipes that I knew would be tasty, filling, make large quantities, and were usually something that everyone would like. Add a salad and drinks, and this is enough to feed a crowd.
Asian Chicken
4 pkgs. Ramen noodles
4 C. water
¼ C. soy sauce
1 tsp. crushed red pepper flakes (may omit)
2 (16 oz.) pkgs. mixed vegetables, preferrably Asian stirfry, but any will do
6 cups cooked chicken of your choice (can reduce to as little as 2 cups, if desired; 6 cups is a lot of chicken)
4 C. water
¼ C. soy sauce
1 tsp. crushed red pepper flakes (may omit)
2 (16 oz.) pkgs. mixed vegetables, preferrably Asian stirfry, but any will do
6 cups cooked chicken of your choice (can reduce to as little as 2 cups, if desired; 6 cups is a lot of chicken)
In
very large pot bring 4 cups water to boil. Stir in seasoning packets
from Ramen noodles, soy sauce, and pepper flakes. Add noodles. Cover and
cook for 2 minutes. Do not drain noodles. Add veggies. Cover; cook until noodles and veggies
are tender, 3-4 minutes. Stir in chicken. Makes almost 2 gallons.
HINT: To decrease the cost of this dish, you can decrease the chicken and add 2-3 scrambled, chopped up eggs.
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