Growing up I always loved Ramen Noodles. Now that I have unfortunatley become an adult and am more aware of what I put into my body, I don't ever let myself buy Ramen Noodles. But I recently stumbled upon a way to make them at home, in a much healthier way! I call this rainbow ramen because of all the beautiful colors. Not only is the beautiful and delicious, its a very affordable meal as well. 

Ingredients: 

2 large chicken breasts, cut into strips

6 ounces soba noodles 

2 tablespoons vegetable oil

1/2 head purple cabbage, diced into strips

1 onion, diced

1 brocoli crown

3 carrots, shredded 

1 tablespoon freshly grated ginger

1 teaspoon sesame oil

2 tablespoons ketchup

1/4 cup worcestershire sauce 

1/4 cup soy sauce

1 tablespoon white sugar

1/4 teaspoon hot sauce

Directions: 

Heat your oil in a pan, add your chicken strips and cook until golden brown and cooked through. Remove and set aside. Add your vegetables to your pot and cook until soft and heated through. Meanwhile boil a pot of water and add your noodles to the pot. Boil for 3 minutes or so according to the package instructions. Remove your noodles and add them to the vegetables along with the chicken. Add the sesame oil and stir to prevent sticking. Mix together your ketchup, sugar, hot sauce, soy sauce, ginger, and worcestershire sauce. Once combined add it to your noodles and stir until everything is heated through and coated. Serve immediately. 

This is such a fun throw back dish updated for a more sophisticated palate and more nutrient rich without sacrificing any flavor. Let me know what you think! 

Easy weeknight meals are a must when you make a homemade meal every night. This chicken dish is just that. I love meals that can be made ahead of time and then easily cooked when ready. 

3 chicken breasts 

Juice and zest of 3 limes 

1 tablespoon Worcestershire sauce 

1 tsp salt 

1 tsp pepper 

2 cloves garlic, minced 

1 tablespoons melted butter 

Place your chicken breasts in a ziplock bag. Add the juice of 3 limes, Worcestershire sauce, salt, pepper, and garlic to the bag. Let marinate for at least an hour or more. Place your chicken and marinade in a greased baking dish. Drizzle with melted butter, and salt and pepper lightly. Cook at 425 for 40 minutes or until chicken is cooked through. When cooked, sprinkle with lime zest and serve over quinoa. 

Fresh, easy, low fat, affordable, what more could you want in a dish? Enjoy!