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Chicken Noodle Soup – Oriental


1 teaspoon sesame oil, or vegetable oil
1 clove garlic, minced
1 pound boneless skinless chicken breast, thinly sliced
1 carrot, peeled and thinly sliced
2 stalks bok choy, leaves and stem thinly sliced
1 3 oz. package ramen noodles, chicken flavor
water, 4-5 cups
1 bouillon cube, or 1 teaspoon granules
green onion, including tops, sliced
wonton wrapper, (optional)


Thinly slice chicken, heat oil in heavy pan, add chicken and minced garlic, stir fry chicken until is no longer pink. Add carrot, bok choy, ramen noodles (including season packet), water and bouillon. Bring to a boil, reduce heat, simmer about 5 minutes or until carrot is firm tender. Stir in ramen noodle season packet. Garnish with sliced green onions and wonton skins (if desired).

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