Instructions: Put pot of water on to boil. Meanwhile, slice carrot on diagonal. Quarter each bok choy lengthwise. Chop a half-inch slice of red onion. Roughly chop the pecans.

Put ramen in the boiling water. Turn off heat. Cover. Heat wok. Remove wok from flame and spray to lightly coat. Return wok to flame and add the carrot and onion. Stir fry for about 2 minutes or until the carrot are almost crisp tender. Add the bok choy and nuts to the pan and shake/tumble the contents of the wok for 1 minute or until the boy choy is beginning to wilt. Turn down the heat and add about 2 tablespoon of pasta water to the vegetables. Add more if needed to cook the vegetable. Meanwhile, combine the cooked squash (mashed or pureed) with half the chicken seasonings in the packet that comes with the ramen. Add a few drops of oil for flavor and 3/4 cup pasta water to form a thin sauce.

Remove cover from wok. Make space in the center of the wok and add the sauce. Let it bubble a few seconds. Drain the ramen and add to the wok.

Add more water if needed. Season with pepper, a splash of soy if desired.

Serve at once.

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