1 or 2 Boneless, skinless chicken breasts
1 T Soy sauce
1 tsp Cornstarch

2 Baby bok choy (or 5-6 leaves full size bok choy)
1 head Napa cabbage
1 C Sliced mushrooms
5 stalks Green onion
2 cloves Garlic

1/3 C Water or chicken broth
2 T Soy sauce
1 T White wine
1 T Oyster sauce
1 T Hoisin sauce
‡ tsp Ground ginger
1 T Cornstarch

1 pkg Baked ramen noodles (discard the seasoning packet or save for another use)

Slice chicken into small strips. Mix 1 T soy sauce with 1 tsp cornstarch and pour over chicken in a bowl.

Cut stems off bok choy and cabbage. Slice stems into thin strips and place in a bowl. Slice leaves into thin strips and place in a different bowl. Slice green onions and place the white part with the stems and the green part with the leaves. Mince garlic and add to the leaves.

Combine sauce ingredients. Bring a medium pot of water to a boil. Add the noodles and cook for about 4 minutes.

While the noodles are cooking, place a non-stick wok or stir fry pan on high heat. Stir fry chicken and remove from pan. Wipe out the pan. Stir fry the stems until tender, about 4 minutes. Add the mushrooms and continue cooking for another 2 minutes. Add the leaves and cook until they are wilted. Add the cooked chicken and the stir fry sauce. Drain the noodles and add them to the mixture. Cook, stirring frequently, until the mixture thickens, about 2 minutes.