Us modern girls like to have our cake and eat it too. Why not squeeze in a workout while making dinner?

Lately I’ve been putting this theory to the test, courtesy of our makeshift home gym. Here’s how to make ramen inspired by Everyday Food‘s Asian-Style Chicken Soup, while doing four sets of three exercises.

It may sound crazy, but if you’re a multi-tasker like me, you’ll eat it up (pun intended). And if all that juggling makes it hard for you to remember to defrost the chicken ahead of time, no worries – this version uses straight-from-the-freezer tenders.

1. Preheat oven to 350

2. Put 5 frozen chicken tenders in pan; cover with foil. Fill large pot with water.

Do a set

3. Put chicken in oven and set timer for 20 min. Turn stove on high; put pot of water on.

Do 2 sets

4. Put Chinese-style ramen noodles in the boiling water for 3 minutes; stir to separate.

Do a set

5. Check on chicken; set timer for 15 more minutes, if needed. Remove noodles from stove; drain and leave in colander.

Do 2 sets

6. Put drained noodles in bowl with 1 tbsp of oil to avoid sticking.

Do 2 sets

7. Remove chicken from oven to cool. To make the soup base, combine 10 cups of chicken broth, 3 tbsp fish sauce, 4 tbsp soy sauce, and a dash of ground ginger in the same large pot you used for noodles; bring to boil.

Do 2 sets

8. Shred chicken with forks

Do 2 sets

9. Add noodles, chicken, and any veggies you like (I used spinach and radish slices) to the broth. Bring back to boil. Simmer for a couple of minutes. Season as needed.

Enjoy your ramen with a side of endorphins.