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Ginger Chicken Noodle Bowl
Posted By 3FC On November 18, 2006 @ 7:30 pm In Entrees,Poultry | No Comments
2 cups dried Chinese egg noodles or fine egg noodles (4 ounces)
1/4 tsp. ground ginger
1/3 cup bottled stir-fry sauce
1 cup fresh sugar snap peas or pea pods, tips and stems removed and cut up
1 cup sliced fresh shiitake mushrooms
1 small red sweet pepper, cut into bite-size strips
2 tsp. peanut oil
5 ounces cooked chicken breast, cut into strips (about 1 cup)
2 Tbsp. broken cashews
1. Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
2. In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through.
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