Ramen Chicken Teriyaki

INGREDIENTS

• 2 carrots, medium
• 1 zucchini, medium
• ½ onion, medium
• 2 (3 ounce) packages ramen noodles, (discard flavor packets)
• 1 Tablespoon butter
• 2 cups cooked shredded chicken
• 2 Tablespoons teriyaki sauce
• 1/2 teaspoon pepper

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Wash carrots and zucchini. Cut ends off carrots and cut into thin slices.  Cut ends off zucchini and cut into half-moons.
3. Cut onion into small pieces. 
4. Add 4 cups of water to a pot and bring to a boil. Add ramen and cook until soft, about 5 minutes.
5. In a skillet, melt butter over medium heat.  Add carrots, zucchini and onion and cook until vegetables are soft, 5-10 minutes.
6. Add chicken, teriyaki sauce, and pepper to the vegetable mixture and cook until heated, about 3-5 minutes. Remove from heat. 
7. Drain ramen, add to the vegetable and chicken mixture and toss.
8. Refrigerate any leftovers within 2 hours.