June 29, 2012
Ichiban Noodle with Turkey Kielbasa
For a quick lunch or supper, what can be easier then this; Ichiban noodles.
5 cups water
2 cups mix frozen veggies (I used carrots and peas)
1 10 oz. (375gr.) Butterball turkey kielbasa, sliced (or similar sausage)
4 pkg. 3 oz. (90 gr.) Chicken Ichiban noodles
2 pkg. of chicken soup stock seasoning (from the noodle package)
freshly ground black pepper
Place water into a large pot and bring to a boil. Add mix veggies and turkey kielbasa and cook until vegetables are tender, for about 5 minutes.
Break pasta from the four packages and add to the pot. Stir in two of the seasonings and cook on medium-low heat until pasta is cooked, and water has been absorbed. Season with freshly ground black pepper; remove from heat and serve.
Makes: 4 servings
Leia’s Culinary Treasures