1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet. 2. Stir the vegetable soup, vegetables, soy sauce and cornstarch in the skillet. Return the chicken to the skillet.
Cook and stir until the mixture boils and thickens. 3. Prepare the ramen noodle soup according to the package directions. Drain off the liquid. Serve the chicken mixture over the noodles. Tip:
To thaw the frozen vegetables, microwave on HIGH for 2 minutes or until thawed.