I love when I get to use my dried and freeze dried vegetables. They really cut down on prep time and I have no need to saute’ them to make them recipe ready. This recipe becomes super fast, but looks super fancy.
- ½ cup Chicken Broth*
- ¼ cup Creamy Peanut Butter
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Honey
- 2 teaspoons Ginger
- 1 teaspoon Granulated Garlic
- 4 cups Freeze Dried Broccoli
- 2 Tablespoons Dehydrated Celery
- ¼ cup Dehydrated Green Onion
- 12 – 14 oz. can Diced Cook Chicken, drained and flaked
- 2 packages Ramen Noodle Soup, any flavor, 3 oz. each
- ⅓ cup Cashews
Place broccoli, celery, and onions in a large bowl. Cover with water and allow to rehydrate completely. Drain off water.
Bring a small pan of water to a boil on the stovetop. Discard seasoning packet from Ramen Noodle packages and cook noodles in boiling water for 3 minutes. Drain water completely. Keep warm.
While noodles are cooking, mix chicken broth, peanut butter, soy sauce, honey, ginger and garlic in a large saucepan. Whisk until smooth. Heat over medium high heat until hot and bubbly. Stir in vegetables and chicken. Heat through.
Spoon mixture over plates of noodles. Sprinkle with cashews. Serve hot.
* Use 1/2 cup water and 1/2 tsp. chicken bouillon in place of the chicken broth
Freeze Dried Vegetables – I do not always use freeze dried vegetables. Freeze dried vegetables will store up to 25 years! I store enough to have my year supply and then I rotate my meals with fresh, frozen or canned. I use my freeze dried to try out new recipes, rotate the cans that are close to expiration and to show my recipes to you. Freeze dried may seem pricey, but for the long shelf life they can be worth it!
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