6 boneless, skinless chicken thighs or 3 boneless, skinless chicken breasts
1 qt. water
1 tsp. salt
2 (3 oz.) pkgs. chicken flavored Ramen soups, such as Top Ramen Chicken, divided use (flavor packets will be used separately from noodles)
1/4 c. canola oil
2 cloves garlic, peeled & minced
1 med. onion, peeled & thinly sliced
2/3 c. shiny sliced peeled carrots
2 c. thinly sliced green cabbage
1/4 c. chicken broth, warmed

Cut chicken into 1/2" strips; set aside. Wash work surface completely.

In large saucepan, bring water and salt to boil. Add noodles (without flavor packet) and stir to separate; cook on high heat for 2 minutes. Drain noodles and set aside.

In large, deep fry pan or wok, heat oil on medium heat. When oil is hot, add garlic and onion; stir fry until onion is transparent, about 4 minutes. Increase heat to high; add chicken and stir fry for 6 minutes or until chicken is cooked through. Push all ingredients to side of pan or wok. Add carrots and both flavor packets to center of wok. Stir and cook about 2 minutes. Add cabbage and mix all ingredients together; stir fry for about 2 minutes more. Add cooked noodles and chicken broth, mixing well until heated through, about 2 more minutes. Serve immediately. Makes abut 4 servings.