2 to 3 cups cooked turkey, cubed
2 TBSP oil
1 onion, cut into half rings
1 small head of bok choy (or Chinese cabbage)
I cup cook asparagus, cut into 1 inch pieces
1 1/2 cups chicken stock
3 TBSP soy sauce
2 pkg ramen noodles, broken
Cut bok choy into crosswise slices about 1/2 inch wide. Separate white stems from green leaves. Heat oil in a wok or large heavy skillet. Add white stems of cabbage and onions and fry at high heat, stirring constantly. Stir in asparagus and turkey. Fry, stirring, until turkey is hot. Mix stock and soy sauce. Pour over mixture in skillet and stir in broken noodles. You may add flavor packs if you wish. One is enough for my taste. Stir in green leaves. Bring to a boil and cook until noodles have absorbed most of the liquid. Serve hot.
Alternative method: Prepare just as above up adding turkey. Mix one cup stock with 3 TBSP soy sauce and 1 TBSP cornstarch. Stir in the turkey and vegetable mixture and cook, stirring, until thick. Serve with rice.