Asian Noodle Bowl
2 cups diced cooked chicken (I always use a rotisserie chicken)
2 cups thinly sliced bok choy
1/2 cup thinly sliced green onions
8 ounces sliced mushrooms
1/2 cup julienne cut carrots (I buy a bag of pre-shredded carrots)
1 1-inch piece peeled fresh gingerroot, finely chopped
2 garlic cloves, minced
3 cups water
1 can (14 oz) vegetable or chicken broth
2 Tbsp soy sauce (I use a bit more than this)
1 package ramen noodles (any flavor you prefer)
Dice, slice and chop ingredients as according to recipe. Place mushrooms, carrots, gingerroot and garlic in 4-qt (or larger) pan**. Add water, soy sauce, broth, and seasoning packet from ramen noodles; bring to a boil over medium-high heat. Add chicken, bok choy, green onions and noodles. Cover; remove from heat. Let stand 3 minutes. Serve immediately. Yield: 8 servings.
**Sometimes I saute these in a bit of sesame oil, just adds some flavor. You can also increase the amount of noodles if you prefer more. And for those of you that like a little heat, you can spice it up with some asian hot sauce or something.