Crunchy Rainbow Bowl for Men Without Yen

This "dinner in a bowl" is good for you and your pocketbook. Two colors of cabbage entice your eyes, and fill you up — one chicken breast feeds the whole family!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  boneless skinless chicken breast
• 1  tablespoon  sesame oil
• 2  carrots
• 1  red bell pepper
• 1⁄2 green cabbage
• 1⁄2 red cabbage
•  peanut oil
• 1⁄4 cup  chicken stock
• 3  ounces  your favorite flavor  ramen noodles, uncooked and crumbled (I used Maruchan Oriental)

Directions

1. Cut chicken in thin julienne strips and marinate in sesame oil.
2. In the meantime, cut carrots and bell pepper in julienne strips. Remove the tough outer leaves from the cabbages and shred in thin strips.
3. Heat a small amount of peanut oil in a wok or large skillet on high; add chicken and stir fry until just cooked - a tad underdone is better than overdone as you'll be returning it to the hot wok later; remove to serving dish.
4. Heat a little more peanut oil in wok and add carrots, red pepper and both cabbages. Stir fry for a minute or so and add stock plus seasoning packet from ramen noodles. Cook for 5-7 minutes or until cabbage is tender, stirring frequently. Add in chicken and crumbled uncooked ramen noodles; cook 1-2 minutes, stirring constantly to mix and heat. Remove from burner and serve hot.