1 pound ramen noodles
2 cups sherry
1 teaspoon brown sugar
3 tablespoons vegetable oil
7 teaspoons vegetable oil
1 cup chicken broth
1 cup frozen chopped spinach, thawed
Heat oil in large skillet over medium heat; cook and stir kabobs and flower heads of peppers in oil about 1 to 2 minutes, stirring frequently. Stir in ramen noodles, green peppers, onion and red pepper. Cook 3 to 5 minutes, stirring from time to time. Stir in chicken broth. Simmer about 20 minutes, adding water as needed.