Asian Noodle Bowl

We are having this for dinner tonight so I thought I would add it to the list. The girls and I both love this recipe - Dan is learning to like it the more often I make it. :) Which is frequent! I got it from a Pampered Chef cookbook and really, it's just yummy and easy. Oh, and I even have a picture I can add!

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.