Ingredients:

Two 3-oz pkg Ramen noodles, such as chicken or mushroom
2 Tbsp vegetable oil
1 tsp minced ginger root
2 tsp minced garlic
1 small onion, minced
2 carrots, thinly sliced
3 celery stalks, thickly sliced
8 oz Shiitake mushrooms, wiped, cleaned, trimmed and sliced
1 lb boneless & skinless chicken breast, cut into 1-inch pieces
1 1/2 cups broccoli florets
2 Tbsp Easy Exoticâ„¢ Asiatica Spice Blend
2 Tbsp Szechwan stir-fry sauce
1/2 to 1 tsp chili paste, or to taste
1 Tbsp minced fresh cilantro

Directions:

Following directions on Ramen package, cook the noodles and drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, prepare the stir-fry: In a wok or large skillet set over moderately high heat, warm the oil until it is hot, add the ginger root and garlic; stir-fry for 30 seconds, or until fragrant. Add the onion, carrots and celery; stir-fry about 2 minutes. Add the mushrooms; stir-fry 3 minutes more. Add the chicken and broccoli, and stir-fry until chicken is no longer pink.

Add the Asiatica seasoning and Szechwan stir-fry sauce; stir-fry1 minute. Add the reserved 1/2 cup cooking liquid and let simmer, stirring occasionally, until chicken is thoroughly cooked. Add the Ramen noodles to the pan and cook, stirring just until heated through. Season with the chili paste and cilantro.