1/2 to 1 lb. boneless raw chicken
1 tbsp. soy sauce
1 tbsp. water
1/4 tsp. garlic powder
1 tsp. oil
1 tsp. cornstarch
2 (3 oz.) pkgs. whole wheat or brown rice Ramen noodles
1/4 c. chicken broth
2 green onions, sliced
2 c. shredded cabbage
2 carrots, cut into julienne strips
3 stalks celery, diagonally sliced

Cut chicken into very thin strips. Mix soy sauce, water, garlic powder, oil and cornstarch. Marinate meat in sauce. Cover Ramen noodles with very hot boiling water. Let sit a few minutes, until soft. Drain and set aside.

Heat wok or frying pan to very hot. Add marinated chicken strips to heated broth in wok. Stir fry meat until it loses its color, about 2-4 minutes. Remove meat from wok.

Add green onions and stir fry for a few seconds. Add cabbage, carrots and celery. Stir fry about 3-5 minutes. Return meat to wok; add the noodles. Stir and cover to let steam 1 to 2 minutes. Sprinkle flavor packets from Ramen noodles over all. Toss. Serve immediately. Serves 6 to 8.