Each Sunday We Celebrate

by cooking and relaxing.

Tonights recipe was wonderful.

SUNDAY DINNER & MOVIE

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Tonight's dinner was good.

We ate alot and froze the rest.

Please enjoy...

love you.

me

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STIR FRY CHICKEN NOODLE SOUP

1 tablespoon vegetable oil

1 tablespoon plus 1 teaspoon toasted sesame seed oil

2 cloves garlic, minced

1 teaspoon peeled and grated ginger

1 whole, boneless, skinless, chicken breast

(cut into 1/2 inch strips)

4 green onions, cut in 1" pieces

2 medium carrots, cut in thin strips

1 (15 oz) can of baby corn.

(drained and cut in half lengthwise)

1/2 cup snow peas

1 cup mushrooms-sliced

4 packages chicken flavor ramen noodles

6 cups of water

1/4 cup soy sauce

1 tablespoon sesame seeds

1. In large stockpot, heat vegetable oil and one tablespoon of

sesame oil together over high heat. Add the garlic and ginger. Stir fry

for one minute.

Add the chicken and stir fry it till it turns white on all sides.

The chicken will not be cooked through.

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2. Remove the chicken from the stockpot. Add the green onions,

carrots, baby corn, snow peas and mushrooms.

Stir-fry till mushrooms begin to soften.

Add the 6 cups of water, and the ramen flavor packets.

Bring to a boil.

Add the chicken and ramen noodles.

bring to a boil again,

reduce heat to medium-low and simmer for 2 minutes.

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3. Remove the pot from the heat,

stir in the remaining 1 teaspoon sesame oil and soy sauce.

Sprinkle the soup with sesame seeds and serve.