Friday: Ramen

This one is one that Sandra Lee, host of "Semi Homemade" would be proud of. I forgot to make my boyfriend a lunch yesterday so I knew he would be starving when he got home. I needed something quick and easy, and this was absolutely perfect, as well as delicious!

Ramen with Veggies and Teriyaki Chicken
4 cups of chicken stock
2 packages of chicken flavored Top Ramen
1 snow white baby bok choy
1 yellow carrot
1 chinese eggplant
4 chinese long beans
1 1/2 inches of ginger root
1 Foster Farms Island Teriyaki chicken breast, butterflied

Bring the chicken stock with about 1 inch of ginger, cut into chunks, to a boil. Add the Top Ramen and cook for 3 minutes. Add about 1/2 a package of the included seasoning. Too much more than that will be too much flavor, since you're using chicken stock and not just water.
While you're boiling away, chop up the vegetables and saute them in oil that has been infused with the remaining pieces of ginger, cut into tiny chunks. When the vegetables and noodles are both done, add the vegetables into the soup.
While the vegetables and noodles are becoming nice and friendly, cook your chicken in a pan with non stick spray. When the chicken is cooked though, cut it into think strips, then cut them in half. Add this to your ramen as well, and you're ready to serve.