Chicken or Steak Ramen

• 2 tbsp canola oil, divided
• 1 lb chicken breast strips or 1 lb sirloin steak strips
• Kosher salt and freshly ground pepper
• (16 oz) Ramen Veggie Kit
• 14.2 oz pkg Kame Stir Fry Hokkien Noodles
• 32 oz carton Ocean’s Halo Ramen Broth
• 2 soft boiled eggs, optional
• Dried seaweed, optional

In a large skillet, heat 1 tbsp canola oil over medium high heat for 1-2 minutes. Season chicken or steak with salt and pepper, to taste. Add meat to skillet and cook on all sides (7-9 minutes for chicken, until cooked all the way through; 4-6 minutes for steak or until cooked to desired doneness). Transfer to a plate and set aside.

Return skillet to heat and add remaining 1 tbsp canola oil. Add vegetables except spinach and napa cabbage and sauté 7-9 minutes until tender. Season with salt and pepper, to taste.

While veggies sauté, cook noodles according to package instructions. Add broth, spinach and napa cabbage to a medium saucepan and bring to a simmer, until spinach and cabbage are wilted, 3-5 minutes.

To serve, divide noodles among 4 bowls. Top each equally with broth, meat and veggies. Add a half soft boiled egg to each bowl and seaweed, if desired.