Pan Asian Frugal Noodles - cooking recipe

Ingredients

2 (3 ounce) packages ramen noodles
1 tablespoon teriyaki sauce
2 teaspoons light sesame oil
1/2 lime, juice of
1 teaspoon sriracha sauce
1 small garlic clove, crushed
1/2 teaspoon fresh grated ginger
1/2 cup chopped leftover cooked chicken
1/2 small red pepper, finely chopped
1/2 cup finely shredded raw cabbage
1 carrot, grated
kosher salt
1/4 cup chopped peanuts

Preparation

Toss out the Ramen salt/seasonings or save if you like.
Place unbroken Ramen in a large bowl that holds four cups of water.
Add three and a half cups of water and nuke in microwave for three minutes.
Separate noodles with a spoon.
Drain noodles and put into mixing bowl.
Add the teriyaki sauce and sesame oil and toss to coat.
Stir in the chicken, carrot, cabbage and red pepper.
Combine lime juice, garlic, ginger and Sriracha sauce and stir this into the noodle and vegetable mixture.
Cover and refrigerate for up to 8 hours.
Before serving add salt to taste.
Sprinkle on chopped peanuts.