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posted: 2/14/2012 6:00 AM

Ramen Noodle Soup Plus

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  • John Wisely adds fresh vegetables to ramen noodles to create a quick and family-friendly soup.

       John Wisely adds fresh vegetables to ramen noodles to create a quick and family-friendly soup.
    Mark Welsh | Staff Photographer

 

4 cups chicken broth

1 cup carrots, sliced very thin or shaved

1 cup mushroom caps, sliced very thin

1 cup snow peas, strings removed, cut on bias ˝-inch pieces

1 tablespoon vegetable oil

2 packages (3 ounces each) chicken-flavored ramen noodle soup

˝ pound chicken, cut in strips or cubes

1 cup onions, sliced

1 cup bell pepper, sliced

2 cloves garlic, minced or pressed

2  green onions, sliced

Hot pepper sauce, to taste

1 seasoning packet from ramen noodle soup

Pour broth in a large pot and heat over medium heat; don't allow to boil (yet).

While broth heats, cut carrots, mushrooms, snow peas, onions, peppers, chicken, garlic and green onions.

In wok or skillet, heat oil over medium-high heat.

Turn up heat for broth to bring to a boil. Add ramen noodles (do not break into pieces) and cook according to directions on package.

While noodles are cooking, add chicken to hot oil and stir fry for 1 minute. Add onions, peppers and garlic, stir fry for 2 minutes or until all ingredients are heated through.

Scoop out noodles from broth and set aside (it's OK if small bits of noodles remain in the broth). Turn heat for broth to low.

Into four soup bowls, evenly layer carrots, mushrooms and snow peas. Distribute chicken mixture between the bowls; season with hot sauce, if desired. Top each bowl with cooked ramen noodles.

Stir noodle seasonings into broth; increase heat and bring to rolling boil. Pour evenly over noodles in bowls. Add green onion to each bowl; let stand 3-5 minutes before serving.

Serves four.

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