*  Exported from  MasterCook  *
                        Chinese Chicken Noodle Soup
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Top Ramen
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pkg.          Top Ramen Noodles -- Any Flavor
    2      Cans          Swanson chicken broth
      1/2  C.            frozen peas
      1/2  Can           water chestnuts
    1                    egg -- beaten with fork
    1                    chicken breast or 1/2 c.
                         leftover chicken -- turkey or pork
      1/2  C.            chopped bok choy or
                         Napa cabbage or celery
    2      Tbsp.         carrots -- sliced
                         diagonally in small pieces
    1      Tsp.          sesame oil (can be omitted -- but gives
                         distinctive taste)
    2      Tbsp.         chopped -- (2 to 3)
                         scallions -- added at the
                         last minute
 This soup changes as the ingredients are available in my
 refrigerator or on my cupboard shelves. Takes about 20 minutes
 from start to table.
 Start 2 cups of water to boil; add chicken broth.
 After stock boils, add the packet of seasoning supplied with
 Top Ramen. While broth is boiling, add 1 raw chicken breast
 (cut in small pieces), the chopped vegetables and the raw egg.
 The egg will cook into threads. Just before serving, add the
 noodles and the peas, then the sesame oil and scallions. Don't
 let soup sit around for long time because vegetables need to be
 a bit crunchy, cooked soft. If using leftover meat in your
 soup, just add at the end because it only needs to warm up
 You can always add another can of chicken broth if soup
 is too thick or you like more broth. You may vary the soup
 with different Chinese type vegetables available. Add some
 garlic and a dash of hot Chinese mustard. If using strong
 vegetables such as broccoli, cut small and don't overcook to
 avoid the strong flavor. Remember the noodles are already
 cooked and they do not need to be cooked, only to absorb the
 moisture from the broth, which does thicken the soup.
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