GINGER NOODLE BOWL
2 cups dried Chinese egg noodles or fine egg noodles (4 ounces)
1/4 teaspoon ground ginger
1/3 cup bottled stir-fry sauce
1 cup fresh sugar snap peas or pea pods, tips and stems removed and cut up
1 cup sliced fresh shiitake mushrooms
1 small red sweet pepper, cut into bite-size strips
2 teaspoons peanut oil or cooking oil
5 ounces cooked chicken breast, cut into strips (about 1 cup)
2 tablespoons broken cashews
1. Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
2. In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through.
Makes 3 servings.
Source: Ladies Home Journal