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.
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.