Asian Noodles with Vegetables and Chicken

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Asian Noodles with Vegetables and Chicken Photo
Asian Noodles with Vegetables and Chicken

YIELD Makes 4 servings

INGREDIENTS

1 tablespoon vegetable oil
2 cups sliced shiitake mushrooms or button mushrooms
2 cups fresh snow peas, sliced diagonally in half
2 packages (1.6 ounces each) garlic and vegetable instant rice noodle soup mix
2 cups boiling water
2 packages (about 6 ounces each) refrigerated fully cooked chicken breast strips, cut into pieces
1/4 teaspoon red pepper flakes
2 tablespoons fresh lime juice
1 tablespoon soy sauce
2 tablespoons chopped cilantro or sliced green onion

PREPARATION:

  1. Heat oil in large skillet over medium-high heat. Add mushrooms and snow peas; cook 2 to 3 minutes or until peas are crisp-tender. Remove from skillet; set aside.
  2. Break up noodles in soup mix. Add noodles, 1 seasoning packet, water, chicken and red pepper flakes to skillet; mix well. Cook over medium-high heat 5 to 7 minutes or until liquid thickens. Stir in reserved vegetables, lime juice and soy sauce. Sprinkle with cilantro. Serve immediately.
This recipe appears in: Asian
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