Asian Noodles with Vegetables and Chicken
Browse the recipe Asian Noodles with Vegetables and Chicken
Asian Noodles with Vegetables and Chicken
YIELD Makes 4 servings
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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:
- 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