Step 1

Bring 1 quart vegetable broth to a boil in a large high-sided sauté pan over medium-high heat. Add 1 to 2 pieces leftover chicken and 1/4 cup leftover or katsu sauce and simmer for 15 minutes. Meanwhile, trim and rinse 2 small heads bok choy.

Step 2

Transfer the chicken to a plate. Add the boy choy and 2 packages ramen noodles (without the seasoning packets) to the pan and simmer, stirring occasionally, until the noodles are tender, about 3 minutes. Meanwhile, shred the chicken with two forks.

Step 3

Add the chicken and 2 cups leftover vegetables to the pan and cook until heated through.