Total Time:  35 minutes

• 2 chicken breast
• 1 steak (cut of your choice)
  • I would use either flank, skirt, strip, or filet. I used a filet for this and it was delicious!
• 2 large carrots
• 1/4 of a purple cabbage
• 1/2 yellow onion
• 2 packets of ramen

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What to do:

• Mix all of your sauce ingredients in a large shallow dish (I used an 8×8 baking dish)
• Slice up your chicken and steak into small bite size pieces and add them to your sauce and marinate while you prepare the rest of the meal
• Bring a medium pot of water to boil and add your ramen noodles. Turn the burner off and let noodles sit for about 3 minutes or until they are tender enough to eat
• Strain the noodles and set aside
• Use a mandolin or veggie peeler to slice your carrots and cabbage into small slices
  • if you don’t have a mandolin or veggie peeler, just use a knife to cut up veggies into small pieces
• Slice your onion into small pieces
• Heat 1 TBS of avocado oil in a large skillet of medium high heat
• Add your steak and cook undisturbed for 3-5 minutes on each side or until it is just shy of how you like your steak cooked; remove steak and set aside
• Add your chicken to the same skillet and cook until you can cut one open and it is no longer pink and/or wet inside
• RESERVE THE LEFT OVER MARINADE!!
• Heat 2 TBS avocado oil in a large skillet and add your veggies and saute until they are softened up
• Once veggies are to your desired texture, add in the steak and chicken, ramen, and left over marinade to the veggies and mix up
• Serve and enjoy!!