Asian Noodle Bowl

Ahhhh, Ramen Noodles, how you bring back memories of late night buffets in the Pi Phi house during college. One of the sisters actually used to eat a package raw while another was cooking on the stove which I never quite understood but always thought was pretty funny. I can honestly say that I never thought I would eat Ramen Noodles again after college. At .10 cents a package, it certainly was a bargain back then, but I'm a working girl now and certainly I can do a little better than Ramen, right? But when I saw this recipe in my Pampered Chef "It's Good for You" cookbook and saw that you use a package of Oriental flavored Ramen to make it, I was intrigued. Ramen can be a part of a recipe that is healthy and good for you? All of the other ingredients in it sounded good so I decided to go ahead and give it a try. Matt was very skeptical as well, he had pretty much written off the meal before he had even tried it (so you can imagine how much I was laughing to myself when he ate 2 big bowls :) In the end, I think we both really enjoyed it (Matt gave it 3 out of 5 stars), maybe not one of our favorites, but I would make it again. And to the Ramen Noodles, it was kind of nice to "see" you again, thanks for bringing back some memories!

Ingredients:
2 cups diced cooked chicken
2 cups thinly sliced bok coy
1/2 cup thinly sliced green onions with tops
8 ounces mushrooms, sliced
1/2 cup julienne-cut carrots, 1 inch long
1 1-inch piece peeled fresh gingerroot, finely chopped
2 garlic cloves, pressed
3 cups water
1 can (14 oz) 100% fat free vegetable broth
2 tablespoons reduced-sodium soy sauce
1 package (3 oz) oriental-flavor ramen noodles

1. Dice chicken and thinly slice bok coy and green onions; set aside. Slice mushrooms, cut carrots into julienne strips. Peel and finely chop gingerroot and crush the garlic.
2. Place mushrooms, carrots, gingerroot and garlic in a large pot. Add water, broth, soy sauce and seasoning packet from ramen noodles; bring to a boil over medium-high heat. Add chicken, boy choy, onions and noodles. Cover; remove from heat. Let stand 3 minutes. Serve immediately.

Makes 8 one cup servings, 3 WW points per serving, 130 calories, 3g fat, 1g fiber.