Ingredients
1lb of chicken breasts
1 bottle teriyaki sauce
3 packages instant ramen, chicken flavor
1/4 cup sesame oil
2 tbsp rice wine vinegar
4 large white button mushrooms, thinly sliced
sesame seeds
fresh chopped parsley
In a 350 degree oven bake the chicken breasts covered in teriyaki sauce for about 45 minutes or until the inside temperature has reached 165 degrees. Once the chicken has cooled enough to touch, roughly chop it into bite-sized pieces.
Fill a saucepan with 6-8 cups of water. Add one of the seasoning packets from the ramen, along with the sesame oil and rice wine vinegar. Bring to a boil, add the ramen noodles, and reduce to medium-high heat.
Once the noodles are able to be separated from each other (about 1-2 minutes), add the mushrooms and chicken. Cook for another 2-3 minutes.
Serve in bowls topped with sesame seeds and chopped parsley.
A Dash of Nutmeg 