Ingredients

The following ingredients have 4 Servings
  • 85 g -package of instant ramen noodle soup (* chicken or vegetable)
  • 1/4 tsp fresh ginger, grated
  • 1/2 tsp sriracha sauce
  • 1 tsp fish sauce
  • 2 tsp soy sauce
  • 2 tsp rice vinegar
  • 1/2 tsp garlic, minced
  • 1-2 chicken breasts (sliced)
  • 2 hard boiled eggs (peeled and sliced)
  • 2 carrots, grated
  • 2 green onions, chopped
  • 4 - large whole wheat tortilla wraps (( 10 inch ))
  • a few sprigs or leaves of fresh mint and/or cilantro ((optional))
  • sesame seeds (black or white)

Instruction

  • Boil eggs on stovetop or hot plate until hard-boiled. (See video in NOTES). You can also do this in advance - they'll stay fresh 3-4 days in the fridge, in their shells.
  • Cook chicken on stovetop (until no longer pink) if you are using chicken breast. You can also use leftover chicken, rotisserie chicken, deli chicken or ham.
  • Cook instant ramen noodles in water in the microwave or on stovetop for 2-3 minutes or until soft (do not put in flavor yet.)
  • Drain noodles well, then mix in soup flavoring, rice vinegar, soy sauce, ginger, sriracha, garlic and fish sauce. *if you are doing this in advance, refrigerate in a sealed container until ready to use
  • Add 1/4 of the sliced or shredded leftover chicken to each tortilla.
  • Add 1/4 of the carrots and onions on top of the chicken, *If you are using fresh herbs, ad a few springs or leaves of fresh cilantro and/or mint here
  • Add 1/4 of the noodles.
  • Add egg on top of noodles.
  • Sprinkle sesame seeds on top of fillings.
  • Roll up tortilla, starting at bottom.
  • Fold over each side.
  • Then roll up from the bottom, pulling the sides in as you roll.
  • Serve seam side down and slice in half.
  • Garnish with more sesame seeds, as desired. Serve immediately or serve cold (refridgerate until ready to serve) and enjoy!