Last week I needed a lunch super fast.  I have organic ramen noodles at home so this is what I made:

1 bunch Bok Choy, bottoms separated from leafy tops

A handful of Sugar Snap Peas, topped and tailed and cut into a couple of pieces

A few leaves of Chard, chopped appropriately for soup

1 Leek, washed well, and chopped into thin half moons

Garlic Chives for garnish

Toasted Sesame Oil

Soy Sauce

Korean Barbque Sauce-Spicey

Chicken Stok

Ramen Noodles, enough for 2

Optional, soft cooked Egg

Heat the sesame oil in a pan, add the chopped leeks, sauté long enough to soften. It is getting late in the season for the leeks, so they need a little more cooking.  I often add a few tablespoons of water to the pan and cook them until that little bit of water has evaporated off.  Then turn up the heat and add the boy choy bottoms.  Give them a quick toss, add the chard.  Cook another minute or so, add the bok choy leaves and some of the barbeque sauce to taste and a splash of soy sauce.  I like my veg a bit more crunchy so I don’t cook any of this for too long.  Cook your ramen noodles according to instructions, OR like I do, in chicken broth.  Once the noodles are done, put them into a bowl with a good amount of broth, and a portion of the vegetables on top. Don’t forget to include the snap peas.  I like to keep them raw for the extra crunch. Mix it a bit and taste for seasoning, you can add more soy sauce or more spice.  Garnish with chopped garlic chives.   If you want you can poach two eggs onto of the ramen noodles as they are cooking, or gently fry eggs.