1 pkg. Ramen dry noodle soup (chicken flavor), Campbell's works best
2 sm. carrots
2 celery stalks
1 sm. zucchini
2 tbsp. butter

Cook Ramen noodles per directions. Break up noodles into boiling water, add seasoning. Do not cook until soggy. Drain noodles. While water is coming to boil, cut vegetables into thin slices (nickel size). Saute in butter until tender but still firm. Add vegetables to noodles, blend and serve.

VARIATIONS:

1. Use green peas and pearl onions.

2. Use broccoli or green pepper and corn.

3. Use yellow squash and pea pods.