RECIPE BY CHAVI FELDMAN

STYLING AND PHOTOGRAPHY BY SHEERA SEGAL

FOOD PREP BY RACHEL BONDI

Here’s a quick and easy kid-friendly dinner that you’ll find yourself making time and time again. At least that’s what happened in my home. Feel free to swap out the snap peas for whichever veggie your family prefers. I’ve made this with frozen broccoli, pepper strips, and green beans with equally delicious results.

SERVES 6

• ½ cup sesame teriyaki sauce, divided (I use Mikee’s)
• 5 Tbsp oil, divided
• 1 lb (450 g) chicken cutlets, cut into fingers
• 3 3-oz (85-g) pkgs dried ramen noodles (flavor packets discarded)
• 4 cups boiling water
• ½ tsp salt, divided
• ¾ cup flour, for dredging
• 12 oz (340 g) raw sugar snap peas, trimmed and cleaned according to your rabbinic authority

Preheat oven to 400°F (200°C). Combine ¼ cup sesame teriyaki sauce with 2 Tbsp oil in a medium bowl. Add the chicken fingers and toss to coat. Marinate for about 20–30 minutes. While the chicken is marinating, place the ramen noodles in a large bowl. Pour boiling water over the noodles and cover with a sheet of aluminum foil. Soak noodles for 5minutes, then remove foil and drain. Add 1Tbsp oil and ¼ tsp salt and mix well. Grease a baking sheet with cooking spray and spread the noodles on the baking sheet. Dredge each chicken finger in flour, shaking off the excess, and place over the noodles, leaving some space between the chicken fingers. Toss the snap peas with the remaining¼ cup sesame teriyaki sauce, 2 Tbsp oil, and ¼ tsp salt. Pour over the chicken and spread the peas evenly over the baking sheet. Spray the entire dish generously with cooking spray. Cover and bake for 15 minutes. Uncover and bake for an additional 10 minutes. Serve immediately.