Top ramen is often depicted as the “collage wonder meal”. It’s cheap to buy and fast to make, also going for it is that it doesn’t require a lot to cook. However, it doesn’t have to be that way at all. In fact for years(even in collage) I wouldn’t eat this unless I had vegetables to add to it, never was it plain. 
So, what did I do differently this time? I love Japanese Udon and Vietnamese Pho, between the two I end up with pho more often because when I get to a Japanese place I can’t resist the lure of sushi or katsu.
We had some left over fried chicken, I wanted a soup noodle dish so decided to throw the chicken in with my ramen. “Oriental” is my flavor of choice and when cooked with the chicken it was great!
My vegetables were cooked first once the water reached a boil, after testing one I removed them completely and set them aside in the bowl. I added the pieces of chicken just ahead of the noodles to get some of the fat out and make a slight broth. It worked really well! Generally, pieces of left over meat aren’t hanging around the house so I don’t often have the chance to do this.
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