Throw It In Top Ramen

• The Left Overs
• meat (I used roasted pork loin)
• Roasted asparagus (chopped)
• sauteed mushrooms (quartered)
• The Additions
• 1 packet Chicken Flavored Top Ramen
• 1 bunch Fresh Spinach
• 1 handful chopped bell peppers (any color will do)
• 1 handful chopped onion
• 1 handful sliced carrots
• 1 handful chopped celery
• 2 splashes cooking sherry

1. In a medium skillet, heat sesame seed oil on medium high heat. Add "The Leftovers" and fresh vegetables (minus the spinach) and saute with salt and pepper until heated through.
2. At the same time, boil the Top Ramen noodles in a small pot until cooked to desired texture (some people people like mushy noodles, while others prefer them crunchy. Either way, its still tastes good). Reserving one cup of the noodle water (you'll need some starch), drain the noodles and add to the skillet of meat and veggies.
3. In the pot, used to cook the noodles, add the starchy water, the seasoning packet from the Top Ramen, and garlic chili paste (to taste your own spiciness preference). Stir until well blended.
4. Turn the skillet's heat up to high and add the sherry and Ramen sauce to the noodles, vegetables, and meat. Stir fry adding the spinach in at the last minute, until the sauce reduces by half.
5. Top with toasted sesame seeds or cilantro and serve.

overs, pork loin, mushrooms, additions, chicken, fresh spinach, handful, handful, handful, handful, cooking sherry

Taken from food52.com/recipes/17033-throw-it-in-top-ramen (may not work)