Asian Noodles with Vegetables and Chicken
YIELD Makes 4 servings
|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|
- 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.
- 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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