Yakisoba

• 1 head cabbage
• 1 stock green onions
• 1 lb. carrots
• 1/2 lb. fresh mushrooms
• 1 lb. bean sprouts
• 1/2 lb. broccoli
• 1 lb. chicken breasts
• 3 pkg. Top Ramen
• 1/2 c. soy sauce
• 1/2 c. butter
• 4 chicken bouillon cubes
• 1 tsp. garlic salt

1. Slice all vegetables into bite size.
2. Slowly stir-fry cabbage and carrots in soy sauce and butter in a large wok or frying pan. Fry chicken breasts in butter and garlic salt with a touch of soy sauce until golden brown. When carrots are halfway cooked, add the chicken.
3. Simmer about 20 minutes.
4. Add the rest of the vegetables.
5. Boil bouillon cubes. Add Top Ramen noodles.
6. Put Ramen seasoning packs in vegetables.
7. Stir vegetables frequently. Drain noodles and place on plate. Top with vegetables and chicken; enjoy.

cabbage, green onions, carrots, fresh mushrooms, bean sprouts, broccoli, chicken breasts, ramen, soy sauce, butter, chicken bouillon cubes, garlic salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897158 (may not work)