We made this is class and owe it to Chef Monica Smith.  You can follow her at @mChefsmith,

She is an advocate for Eating to Live Longer and a long time supporter of The Hunter Huss Huskies!

This is the way we use leftovers, insert veggies, and make our proteins stretch!  Ramen is a taste that most US teenagers love and are familiar with making.  If your family is anti veggies, here is where to start!  Don’t over cook the Ramen, we will be adding it back to the skillet to bring the flavors together.  It just really needs to be set in some warm water, it’s a processed food and cooks quickly.

This is cooked in stages and should take you, maybe 20 minutes at the most.  You will be using precut veggies and diced meats (not stew meat, but cut smaller, scallopini or thin cut chicken, or scaloppini meat is diced even smaller, talk to your Butcher in the Meat Dept. of your favorite grocery.  First cook meat, then veg, and the noodles will cook while the rest is coming together.  You’ll fall in love with this one!

Serves 6-8
Prep time 5 minutes
Cook Time 15 minutes

Ingredients:

2 packs Ramen noodles
1 lb beef, chicken, or pork – most stores sell a package of raw meat that is diced up, or thin cut.  This saves on prep time, buy that one!
1 package Sweet Kale Salad mix (dressing pack set aside for another meal use)
1 package broccoli slaw
1 cup diced peppers of any color (frozen is convenient and found easily in most stores
1/2 Cup Soy or Tamari sauce,  low sodium Tamari is Gluten free, but check label
Fresh ginger, small slice
1/2 onion sliced
3 Tablespoons minced garlic
3 Tablespoons olive oil
1 Tablespoon Sesame oil 
Toasted sesame seeds  optional garnish

Directions:

1. Start a pot of salted water boiling (it should taste like ocean water, approx 1 tablespoon of salt.)
2. When water boils, open noodles, discard flavor pack (too much salt, etc), place noodles in the water and turn off the heat – they will cook, don’t worry
3. Add 1 teaspoon olive oil to skillet, warm oil on medium- to med high heat for 1 minute
4. Add meat to skillet, season meat with 1 teaspoon salt, pepper, garlic, and soy
5. Cook and stir until there is no more blood and it is fully cooked (the smaller the meat is cut, the faster this will happen!)
6. Check noodles, it’s probably soft and should be removed from water.  Strain water away from noodles and run cold water over it to stop the cooking, leave in strainer while you finish.
7. Remove meat from skillet and let it rest on plate
8. Add 1 teaspoon Olive oil to pan and heat on medium- med high heat for 1 minute
9. Add, sliced onion, half your broccoli slaw and all of the kale salad to skillet
10. Add 1 tablespoon garlic, slice of ginger, 1 teaspoon salt, pepper, and 1/4 cup Tamari to skillet and saute veggies for 3-4 minutes until slightly wilted and no liquid remains in pan.
11. Add back the meat, cook for 2-5 more minutes
12. Turn heat to low, remove the ginger slice if you want
13. Over low heat, add the noodles to the skillet, and the rest of the Tamari.  Mix, taste it and add garlic, salt, pepper, or Tamari to your liking. When noodles are heated fully, serve and enjoy!