SALMON STIR-FRY

1 package (3 oz.) Oriental flavor ramen-style soup
1 can (14.75 oz.) salmon 2 Tablespoons cornstarch
1-1/2 cups cold water
2 to 3 teaspoons soy sauce, to taste
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder
1 Tablespoon vegetable oil
1 can baby corn
1/4 c. dehydrated bell peppers, reconstituted
1/4 c. dehydrated brocolli, reconstituted
1 can of carrots
1 can sliced water chestnuts, drained

Break up ramen noodles and cook according to package directions, omitting but reserving seasoning packet. Drain and keep warm. Drain salmon, reserving liquid. In small saucepan, blend cornstarch, seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame oil, garlic powder, and ginger powder. Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute. Remove from heat; reserve and keep warm. In large saucepan, heat oil over medium-high heat. Add vegetables and water chestnuts. Stir-fry 3 minutes. Add salmon; cover and cook 1 minute. Add noodles and sauce; stir gently and heat through.

Makes 3 to 4 servings.