I got this recipe off Better Homes and Gardens website. Again, this is a stock picture... mine really didn't look this pretty. I personally think this recipe could have used a little more of the stir fry sauce (which comes in an 8oz bottle for about $2.99) and a little more ginger.
2c dried Chinese Egg Noodles
1/4tsp Ground Ginger
1/3c Bottled Stir Fry Sauce
1c Fresh Sugar Snap Peas (cut up)
1c Sliced Fresh Shiitake Mushrooms
1sm Sweet Red Pepper, chopped
2tsp Peanut Oil for cooking
5oz Cooked Chicken Breast, Sliced (about 1 cup)
2tbsp Broken Cashews
- Cook noodles according to package directions. Drain and set aside. Mix ginger into the stir fry sauce, set aside.
- In large skillet cook peas, mushrooms and sweet peppers in hot peanut oil over medium-high heat for 3-5 minutes. Add cooked noodles, chicken, stir-fry sauce and cashews. Toss together and heat through.
Yield 3-4 Servings.